Scrambled Tofu With Cucumber Recipe

Name: Scrambled Tofu With Cucumber
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2
Cuisine: International
Ingredients: tofu: 100g; cucumber: 50g

tofu cucumber gluten free low calorie low fat low salt vegan vegetarian weight loss breakfast lunch

Scrambled tofu with cucumber is a healthy and delicious vegan alternative to traditional scrambled eggs. It's a perfect dish for breakfast or brunch, providing a good source of protein and flavor. The addition of cucumber adds a refreshing crunch that complements the savory tofu.

🌎 International: Main Dish

🔥 Calories 85kcal
🍗 Protein 10g
🍚 Carbs 2g
🧈 Fat 4g

🥗 Ingredients:

tofu (100g)
cucumber (50g)

🍳 How to cook (2 servings):

Cooking Time: 10 minutesPreperation Time: 10 minutes

Prepare Tofu

Drain the tofu and pat it dry with paper towels. Crumble the tofu into a bowl until it resembles the texture of scrambled eggs.

Prepare Cucumber

Wash the cucumber and slice it into thin rounds or small cubes, according to your preference.

Cook Tofu

Heat a tablespoon of olive oil in a non-stick pan over medium heat. Add the crumbled tofu and cook for about 5-7 minutes, stirring occasionally, until it begins to brown slightly.

Season Tofu

Add salt, pepper, turmeric, and any other desired spices or herbs (like garlic powder, onion powder, or paprika) to the tofu. Stir well to ensure even coating of the seasoning.

Add Cucumber

Add the sliced cucumber to the pan and cook for an additional 2-3 minutes, just until the cucumber starts to soften but remains crisp.

Garnish and Serve

Remove from heat and garnish with chopped fresh herbs like parsley or chives. Serve immediately.

⭐️ Nutrition facts:

This dish is high in protein and low in carbohydrates, making it ideal for those looking to maintain a balanced diet. It's also rich in vitamins and minerals, particularly from the cucumber, which is high in vitamin K and antioxidants.