Category: Vegetarian Dishes

Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 pack (19 oz) firm tofu, cut into small (1/2″) pieces
• Cooking spray
• 2 eggs, scrambled
• 2 cups frozen mixed vegetables, thawed
• 2 cups brown rice, cooked
• 3 tbsp low-sodium soy sauce (wheat free/gluten free if needed)
• 1 cup scallions, sliced

Directions

1. Heat olive oil in a wok or frying pan over medium-high heat. Add tofu and cook, stirring occasionally, until browned, about 10 minutes. Remove to plate.
2. Spray pan with cooking spray. Add eggs and cook until scrambled. Remove to plate with tofu.
3. Spray pan again and add peas and carrots, cooking until warmed and slightly browned, 5 minutes. Add rice and soy sauce. Let cook for five minutes, add scallions and serve.

Nutrition Facts

Calories 332, Fat 12g, Cholestrol 107mg, Sodium 575mg, Carbohydrates 40g, Fiber 7g, Sugar 4g, Protein 16g, Iron 3mg