Scrambled Tofu with Egg and Rice with Vegetables

Ingredients

• Tofu200 g
• Egg1 count (55 g)
• Rice1 cup (200 g)
• Carrot1/3 medium (20 g)
• Peas1/4 cup (50 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked rice.

2. 2

   Step 2

   Place a pot with water over high heat. Peel and dice the carrot.

3. 3

   Step 3

   Once boiling, add the carrot together with the peas and boil for 6 minutes. Once tender, remove and drain.

4. 4

   Step 4

   Mix the vegetables with the rice, half of the oil, salt and pepper to taste.

5. 5

   Step 5

   At the same time, heat the remaining oil in a pan over high heat. Meanwhile, drain and dice the tofu.

6. 6

   Step 6

   Once heated, add the tofu together with the beaten egg, salt and pepper to taste.

7. 7

   Step 7

   After 30 seconds, stir constantly with a spatula until it sets. This will take 3 - 5 minutes. Set aside.

8. 8

   Step 8

   Serve and, if you wish, you can add lettuce or chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Tofu with Egg and Rice with Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.