Scrambled Tofu with Zucchini and Tomatoes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
– 1 block (about 10 ounces) firm tofu, drained and crumbled
– 1 medium zucchini, diced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh basil leaves, for garnish 
Nutritional Information (Per Serving):
Calories: 180
Protein: 18 grams
Fat: 10 grams
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbohydrates: 3 grams
Micronutrients:
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 15% DV
Iron: 10% DV
Steps:
1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the diced zucchini to the skillet and cook for 3 to 4 minutes, stirring occasionally, until tender.
3. Incorporate the crumbled tofu into the skillet along with the turmeric, salt, and pepper. Mix well and cook for another 4 to 5 minutes, allowing the tofu to absorb the flavors.
4. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until the tomatoes soften slightly.
5. Remove from heat and transfer the scrambled tofu to a serving plate. Garnish with fresh basil leaves.
6. Serve warm and enjoy your nutritious, diabetic-friendly breakfast.
This recipe is a delicious and healthy option for a diabetic breakfast, offering a good balance of protein and healthy fats while keeping carbohydrates to a minimum.
