Tofu Veggies & Egg Bowl
by Tanvi Parikh
Macros
- Total calories
- 324
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 3 g
- Cholesterol
- 372 mg
- Sodium
- 268 mg
- Potassium
- 569 mg
- Vitamin A
- 8280 IU
- Vitamin C
- 34 mg
- Calcium
- 425 mg
- Iron
- 5 mg
- Vitamin D
- 82 IU
- Vitamin B12
- 0.9 µg
- Magnesium
- 70 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- ¼ Sweet Potato
- 1½ tsp Avocado Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Bok Choy (finely chopped)
- 1 tbsp Water
- 2 Egg (whisked)
- 100 g Tofu (cubed)
- 1 tbsp Sauerkraut
Steps
Preheat the oven to 400°F (205°C). Add the potatoes to a baking sheet. Toss with 1/3 of the oil, salt, and pepper to taste.
Bake in the oven for 15 minutes. Remove from the oven, toss the potatoes, and add the tofu cubes to the same baking sheet. Bake for 15 minutes more or until the potatoes are tender and the tofu is cooked through (you can even stir fry the tofu if you like it soft)
Meanwhile, heat the remaining oil in a pan over medium heat. Add the bok choy, stir for a minute, then add the water. Cook for five minutes, then add the eggs. Scramble until desired doneness.
Evenly divide the potatoes, tofu , egg, and bok choy between bowls. Top with sauerkraut and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- More Flavor: Add garlic powder and onions.
- Additional Toppings: Microgreens.