Scrambled Tofu with Herbs and Cheese

Adapted from Deborah Madison's Vegetarian Cooking for Everyone p. 627.

• 1 tsp olive oil
• 16 oz Extra Firm Tofu*, crumbled
• 1/2 medium onion, thinly sliced
• 2 medium garlic, crushed or very finely minced
• 2 tbs fresh basil, chopped (fresh is preferred but 2 tsp dried can be substituted)
• 1/4 cup sharp cheddar cheese
• salt and pepper, to taste

Heat oil in non-stick skillet. Briefly saute onions. Add garlic and tofu. Cook over medium heat until tofu is nicely browned. Add basil, cheese, and salt and pepper. Mix well and then serve.

* I prefer White Wave Extra Firm Tofu

Nutritional Information

Servings Per Recipe: 2

33% of calories from protein
12% of calories from carbs
54% of calories from fat

Calories	308.26	Vitamin A	8 %	Pantothenic Acid	0 %
Total Fat	18.89 g	Vitamin C	8 %	Phosphorus	1 %
Saturated Fat	4.85 g	Calcium	31 %	Iodine	0 %
Polyunsaturated Fat	0.19 g	Iron	22 %	Magnesium	1 %
Monounsaturated Fat	0.19 g	Vitamin D	0 %	Zinc	1 %
Omega-3	0.01 g	Vitamin E	0 %	Selenium	0 %
Omega-6	0.01 g	Vitamin K	46 %	Copper	1 %
Cholesterol	15.00 mg	Thiamin	1 %	Manganese	4 %
Sodium	688.43 mg	Riboflavin	1 %	Chromium	0 %
Potassium	59.67 mg	Niacin	0 %	Molybdenum	0 %
Total Carbohydrate	9.63 g	Vitamin B6	2 %	Chloride	0 %
Dietary Fiber	2.57 g	Folate	2 %
Sugars	1.20 g	Vitamin B12	0 %
Protein	25.87 g	Biotin	0 %