Tofu Scramble

• 2 tablespoon(s) extra-virgin olive oil
• .5 cup(s) diced extra-firm tofu
• .5 cup(s) blanched broccoli florets (or any leftover cooked vegetables)
• .25 cup(s) chopped onion
• .25 cup(s) diced red bell pepper
• .25 cup(s) sliced shiitake mushrooms
• 8  egg whites
• 2 whole(s) eggs
• .25 teaspoon(s) salt
• .25 teaspoon(s) freshly ground black pepper

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add tofu; cook until light golden brown, about 2 minutes.
3. Add vegetables; the broccoli, onion, pepper, and mushrooms; saute 3 to 4 minutes or until softened.
4. Beat together the egg whites, whole eggs, salt, and pepper and add the mixture to the skillet.
5. Continue cooking, stirring occasionally, until eggs are set.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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