Name: Egg White Scramble with Tofu and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 150g Extra Firm Tofu; 60g Fresh Spinach; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce; 50g Cooked Brown Rice; 1 clove Garlic; 1 tsp Ginger; 1 stalk Green Onions

Nutrition

Per serving

423 calories

Protein: 36g; 34% of calories
Carbs: 22g; 21% of calories
Fat: 22g; 46% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Press the tofu between paper towels to remove excess moisture and crumble it into bite-sized pieces.
Heat the sesame oil in a non-stick skillet over medium-high heat.
Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pan, sautéing for 1 minute until fragrant.
Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring occasionally, until the edges are slightly golden.
Toss in the fresh spinach and cook just until it begins to wilt.
Pour the egg whites and soy sauce into the pan, stirring constantly to combine with the tofu and vegetables.
Continue to cook until the egg whites are fully set and fluffy.
Serve the scramble over the warm brown rice and garnish with the remaining green onion tops.

Nutrition

Ingredients

Instructions

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