Spiced Tofu Veggie Scramble


  • ¼ cup Pacific Natural Foods Organic Low Sodium Vegetable Broth
  • 2 slices of Tofu (Lite Firm), cubed
  • ½ cup fresh Broccoli
  • ¼ cup raw carrot strips
  • ¼ cup raw carrot or tomato slices⁠
  • ¼ cup raw zucchini slices
  • ¼ cup water chestnut slices
  • ¼ cup snap peas
  • ¼ cup fresh red and green bell peppers diced
  • 1/3 teaspoon garlic powder (or fresh garlic crushed)
  • 1/3 teaspoon crushed red pepper flakes
  • Salt to taste

*You can always use pre-chopped and washed vegetables instead of these sliced ones.

Directions, 2 servings

Pour broth into a medium sized skillet and allow it to warm on high for one to two minutes. Lower the temperature to medium-high and gently add the cubed tofu. ⁠Allow the tofu to cook and slightly brown for another one to two minutes, turning it with a slotted spoon to cook all sides. ⁠Add veggies, turn the temperature a little higher to allow flavors to meld. Stir the ingredients to prevent sticking and to allow each item proper ‘browning’ time (about 7 minutes) or until veggies are lightly cooked as desired. ⁠Turn the stove top off, gently mix in the spices, separate into two servings (about two cups each)! Enjoy!⁠

Nutritional Information, per 1 serving

78.3 calories, 1.1g fat, 0.0 mg cholesterol, 194mg sodium, 11.7g carbohydrates, 2.8g fiber, 7.0g protein

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