Nutritional Info

Nutrition Facts

Serving Size 1 (190g)

Calories 224
Calories from Fat 61 (27%)
Amount Per Serving %DIV
Total Fat 6.7g 10%
Saturated Fat 1.2g 6%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 35mg 2%
Potassium 183.7mg 4%
Total Carbohydrate 42.6g 14%
Dietary Fiber 3g 12%
Sugars 39.6g
Protein 0.9g 2%

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Recipe Description
Breakfast without tofu scramble? Not on our watch! This delicious version is boosted with all the fantastic color, vitamins and fiber the wondrous squash known as pumpkin has to offer.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  peanut oil
2 Clove(clv)  garlic, grated
1/3 Cup(c)  onion, chopped
1/4 Cup(c)  nutritional yeast
1/4 Teaspoon(t)  black pepper, ground, to taste
1/2 Teaspoon(t)  fine sea salt
1 Teaspoon(t)  sage, dried
1/8 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  paprika
1/2 Teaspoon(t)  oregano, dried
16 Ounce(oz)  firm tofu, drained and crumbled
1 1/2 Cup(c)  pumpkin puree

Preparation

In a large sized skillet, heat the oil over medium heat. Cook the garlic and onion until tender and fragrant, about 2 minutes. Add the yeast, pepper, salt, sage, nutmeg, paprika and oregano. Cook for 1 minute. Add the tofu and cook until slightly browned, about 5 minutes. Stir in the pumpkin and cook until just heated through, about 2 minutes. Serve immediately.

Additional notes

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Pumpkin Tofu Scramble
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