FEATURED RECIPE

Veggie Scramble

This quick scramble makes a great breakfast if you’re trying to cut down on eggs and cheese! Serve it with warm corn tortillas or toasted sprouted/seeded bread for a deliciously complete meal!

veggie scramble

Directions
Makes four 1-cup servings.

  • 1/2cup water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini or other veggie(s), finely diced (about 2 cups)
  • 1/2 pound extra firm tofu, water expressed out and then diced or shredded
  • 1 teaspoon chili powder
  • 1-1/2 tablespoon Braggs Liquid Aminos
  • 1/2 cup salsa>/li>
  • 1 piece of sprouted, seeded bread or a corn tortilla

Heat the water in a large skillet. Add onion and garlic. Cook over high heat until soft (about 5 minutes) stirring often.

Add veggie(s), tofu and chili powder. Reduce heat and cook until tender (about 5 more minutes). Add a small amount of additional water if necessary to prevent sticking.

Stir in Braggs Liquid Aminos.

Top with salsa when serving.

Nutrition Information
Per serving:

  • Calories: 70
  • Fat: 2.6 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 33.1%
  • Cholesterol: 0 mg
  • Protein: 5.9 g
  • Carbohydrates: 7.8 g
  • Sugar: 2.9 g
  • Fiber: 2.3 g
  • Sodium: 150 mg
  • Calcium: 136 mg
  • Iron: 1.5 mg
  • Vitamin C: 6.1 mg
  • Vitamin E: 0.3 mg
  • Beta Carotene: 496 mcg