Breakfast · Japanese · 10 min
Tofu and Zucchini Scramble with Sesame-Ginger Soy Glaze
- Calories
- 579
- Protein
- 40g
- Carbs
- 67g
- Fat
- 14g
Ingredients
- 0.5 tbsp extra virgin olive oil
- 106.3 g firm tofu
- 520 g zucchini
- 127.1 g cooked quinoa
- 16.1 ml reduced-sodium soy sauce
- 21.6 g honey
- 0.0909 tsp toasted sesame oil
- 0.5 tsp fresh ginger
- 1 tbsp scallion
- 1 pinch black pepper
Method
- 01Press the firm tofu between paper towels to remove excess moisture, then crumble it into coarse pieces.
- 02In a small bowl, whisk together the low-sodium soy sauce, honey, toasted sesame oil, and grated fresh ginger to create the glaze.
- 03Heat the olive oil in a skillet over medium-high heat. Add the diced zucchini and sauté for 3-4 minutes until it softens and takes on slight color.
- 04Add the crumbled tofu to the pan, tossing gently for 3-4 minutes until heated through and golden.
- 05Pour the soy-ginger glaze over the tofu and zucchini, tossing quickly to coat until it bubbles and caramelizes slightly, about 30 seconds.
- 06Fold in the pre-cooked quinoa to integrate, heating through for 1-2 minutes.
- 07Transfer to a bowl and garnish with sliced scallions and black pepper before serving.
Cook it with the whole plan around it
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