1 (12-oz) pkg stir-fry medley (broccoli, carrots, and snow peas)
½ (14-oz) pkg extra-firm tofu, well drained and cubed
1 Tbsp olive oil
1 large egg, lightly beaten
1½ Tbsp low-sodium soy sauce (or use tamari)
1 green onion, thinly sliced
3 Tbsp roasted, lightly salted peanuts
Instructions
Cook quinoa and vegetables according to package directions.
Meanwhile, cook tofu in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until browned. Stir in quinoa and vegetables; toss.
Push mixture to sides of skillet. Add beaten egg to center of skillet; cook, stirring constantly, until scrambled. Combine egg with quinoa mixture. Stir in soy sauce and onion. Sprinkle with nuts.
Nutritional Information
Main
Total
Servings
3
Fat (g)
24
24
Sat. Fat (g)
4
4
Protein (g)
28
28
Carb (g)
44
44
Fiber (g)
11
11
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