Name: Savory egg and tofu scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1 large egg, beaten; 3 large egg whites; 5 oz extra firm tofu, crumbled and patted dry; 1 green onions, sliced; 1 tbsp low-sodium soy sauce; 3/4 tsp sesame oil; 2 tsp fresh ginger, minced; 1/4 tsp salt

Nutrition

Per serving

454 calories

Protein: 36g; 31% of calories
Carbs: 43g; 38% of calories
Fat: 16g; 31% of calories

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk the whole egg, egg whites, soy sauce, and salt together in a small bowl.
Heat the sesame oil in a 10-inch nonstick skillet over medium heat. Add the ginger and half the green onions, cooking for 1 minute until fragrant.
Add the crumbled tofu to the skillet and cook for 3 minutes to heat through and lightly brown. Pour the egg mixture over the tofu. Cook, stirring gently, for 2 minutes until the eggs are fully set. Done when set and opaque, 160°F.
Fluff the rice with a fork and plate it alongside the scramble. Garnish the scramble with the remaining green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes