Tofu Scramble Casserole
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
tofu
7.06 oz
Bell peppers
3.53 oz
onion
3.53 oz
spinach
2 tsp
turmeric
1 tsp
garlic powder
1 tsp
salt
0.5 tsp
black salt
2 tbsp
nutritional yeast
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large skillet, heat olive oil over medium heat. Add onion and bell peppers, and cook until softened.
Step 3
Crumble tofu into the skillet and mix well with the vegetables. Add turmeric, garlic powder, salt, and black salt. Cook for another 5 minutes.
Step 4
Stir in spinach and nutritional yeast. Cook until spinach wilts.
Step 5
Transfer the tofu scramble mixture to a casserole dish. Bake in the preheated oven for 15 minutes.
Step 6
Serve hot and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 1.1025 mg | 0.22% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 3.528 mcg | 147% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.764 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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