Shiitake-Tofu Scramble

While this recipe serves two, it can easily be doubled, but use a 10-inch skillet. If you prefer, substitute button mushrooms for the shiitakes. 

Shiitake-Tofu Scramble


Quantity Ingredients
2 large eggs
2 large egg whites
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1/4 cup minced green onion
1/4 cup diced red bell pepper
1/2 cup firm tofu, diced
2 fresh shiitake mushrooms, stems removed and caps coarsely chop
2 tbsp grated Parmesan cheese


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

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

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.

Nutrition Information Per serving: 220 cal, 13g total fat, 3.6g sat fat, 2.1g dietary fibre, 217mg cholesterol, 534mg sodium.