Tofu Scramble---From Ok, so now your a vegetarian

Scrambled eggs and a glass of orange juice has been one of my favorite breakfasts for a long time. I add extra protein and vitamins by throwing in leftover veggies and some tofu, so don't get hungry way before lunch! If you really need to get going in the morning, top this with hot sauce or salsa to give it a jolt. For something new, try adding diced bell pepper, leftover cooked potato chunks, or hash browns to the scramble.

NEED:

- 1 egg
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1 tablespoon finely chopped onion
- 1/3 cup seeded and finely chopped tomato
- 1/3 cup finely chopped zucchini
- 1/3 cup finely chopped firm tofu
- 1/4 cup grated cheddar cheese

Steps:

1. In a small bowl beat the egg, milk, and salt with a fork. Set aside.
2. In a medium-size skillet over medium heat, heat the butter or margarine. Add the onion, tomato, zucchini, and tofu; stir. Cook until the tofu is lightly browned and the veggies are heated through, 4 to 5 minutes.
3. Add the egg mixture to the skillet and quickly mix the eggs with the veggies. Cook until the eggs are thickened but still moist, probably less than 1 minute. Avoid constant stirring.
4. Remove from the heat and sprinkle the cheese over the top of the eggs and veggies to melt. Serve immediately.

SERVES: 1

For:

-Semi Vegetarians

-Vegetarians

-Ovo-Lacto Vegetarians 

Per Serving:
447.25 calories
28.19 grams of protein

33.93 grams of fat
11.29 grams of carbs
275.31 mg of cholesterol
968.85 mg of sodium
10.26 mg of iron
836.85 mg of calcium
0.81 mcg of vit. B12
2.99 mg of zinc.