Shiitake-Tofu Scramble
While this recipe serves two, it can easily be doubled (and use a 10-inch skillet). If you prefer, substitute button mushrooms for the shiitakes.
  • 2 large eggs
  • 2 large egg whites
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1/4 cup minced scallion
  • 1/4 cup diced red bell pepper
  • 3 ounces firm tofu, diced (about 1/2 cup)
  • 2 fresh shiitake mushrooms, stems removed and caps coarsely chopped
  • 2 tablespoons grated Parmesan cheese

1. In small bowl, beat together whole eggs, egg whites, thyme, salt, and black pepper.

2. In 8-inch nonstick pan, heat oil over medium heat. Add scallions, bell pepper, tofu, and shiitake and cook, stirring, for 2 minutes or until tofu is just beginning to brown.

3. Add beaten egg mixture. Immediately sprinkle on the cheese and cook, stirring with a wooden spoon, for 1 to 2 minutes or until eggs form soft curds.

Nutritional Information
Per serving: 220 calories, 13g total fat, 3.6g saturated fat, 5g monounsaturated fat, 3g polyunsaturated fat, 2.1g dietary fiber, 20g protein, 8g carbohydrate, 217mg cholesterol, 534mg sodium.
Good source of: calcium, lutein & zeaxanthin, riboflavin, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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