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Ingredients
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1 tablespoon olive oil
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½ (12 ounce) package firm tofu, cubed
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2 carrots, peeled and diced
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2 stalks celery, diced
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¼ onion, minced
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2 cloves garlic, minced
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salt and ground black pepper to taste
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3 cups cooked white rice
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4 large eggs, beaten
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1 (8 ounce) package frozen chopped spinach, thawed
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1 teaspoon sriracha hot sauce, or to taste
Directions
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Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
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Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.
Nutrition Facts (per serving)
217 | Calories |
7g | Fat |
28g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 217 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 8% |
Cholesterol 124mg | 41% |
Sodium 166mg | 7% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 9% |
Total Sugars 2g | |
Protein 10g | 21% |
Vitamin C 5mg | 5% |
Calcium 187mg | 14% |
Iron 4mg | 22% |
Potassium 346mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.