Tofu Scramble
Portion Size: 1/4 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. firm tofu | Well drained. To drain well wrap in paper towels. Place in a deep dish to catch the liquid. Place a clean plate on top. Put a heavy skillet or books to press down. Let sit for 15-20 minutes. |
| 1 Tablespoons olive oil | |
| 1 teaspoon paprika | |
| 1 Cup shredded cheddar cheese | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil over low heat in a skillet | |
| 2 | Mix tofu, milk, salt, and paprika in a bowl | |
| 3 | Add tofu and cook 5-10 minutes. Stir in cheese and cook until melted. | Cook until internal end temperature is 160 ° degrees F. |
| 4 | Optional items can be added; sautéed diced onions; ground mace; low fat shredded cheese; chopped, peeled, seeded, sautéed tomatoes flavored with basil; light sour cream with chives; bacon bits; sautéed mushrooms | Be sure to hold dairy below 41 °F and to reheat tofu fillings to 165 ° F |
Posted in Breakfast Entree, Breakfast and Egg Recipes
