Name: Salty soy milk and tofu scramble
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz silken tofu, drained and cubed; 5 large egg whites; 1 cup unsweetened soy milk; 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar; 1 tbsp fresh ginger, grated; 1 green onions, thinly sliced; 1 tsp sesame oil; 1/4 tsp salt; 2 tbsp water; 1 slice sourdough bread, toasted

Nutrition

Per serving

536 calories

Protein: 45g; 34% of calories
Carbs: 53g; 39% of calories
Fat: 16g; 27% of calories

Instructions

Prep 15 min · Cook 5 min

In a small saucepan, combine the soy milk, water, grated ginger, soy sauce, and rice vinegar. Heat over medium-low heat for 5 minutes until steaming but not boiling.
While the broth warms, whisk the egg whites with the salt in a small bowl. Heat the sesame oil in a 10-inch nonstick skillet over medium heat. Add the cubed silken tofu and cook for 2 minutes to warm through. Pour the egg whites over the tofu and cook for 3 to 4 minutes, stirring gently until the whites are opaque and set. Done when set and opaque in the center, 160°F.
Transfer the tofu and egg scramble to a shallow bowl. Pour the warm ginger soy broth over the scramble and top with the sliced green onions. Serve with the toasted sourdough bread on the side.

Nutrition

Ingredients

Instructions

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