A vegan version for "scrambled eggs", served with crispbread
1 | shallots, finely chopped | 40 g | |
4 tsp | canola oil | 20 mL | |
2 tsp | turmeric | 6 g | |
2 tsp | ground cumin | 5 g | |
2 tsp | curry powder | 6 g | |
240 g | firm regular tofu, crumbled | 1 1/4 cup | |
1 clove | garlic, minced | ||
1 tbsp | soy sauce | 15 mL | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
2 cups | mixed greens | 50 g | |
1 tbsp | Classic Vinaigrette | 15 mL | |
2 slices | whole grain crispbread | 20 g | |
1 cup | blackberries | 120 g |
per 1 serving (250 g)
Amount % Daily Value |
Calories 370 |
Fat 22 g 34 % |
Saturated
2.4 g
13 % |
Cholesterol 0 mg |
Sodium 320 mg 13 % |
Carbohydrate 26 g 9 % |
Fibre 7 g 30 % |
Sugars 5 g |
Net Carbs 19 g |
Protein 21 g |
Vitamin A 18 % |
Vitamin C 32 % |
Calcium 27 % |
Iron 51 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 4 |
It was just perfect for myself and hubby.
This is way too much seasoning for this recipe and it just ends up being bitter. I am allergic to eggs so thought this would be a nice option. If I do make it again I will decrease or even omit the powdered seasonings and just use the shallot, garlic & soy sauce.