Scrambled Egg White and Soyaki Tofu

A tasty soy sauce-teriyaki base complements scrambled , pre-cooked , , and farm-fresh fall vegetables. This , soy-rich meal is sumptuous on its own during the weight loss phase or paired with a serving of quinoa during the maintenance phase. Makes two servings, one for now and one for tomorrow!

Scrambled Egg White and Soyaki Tofu
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  • 2 cups florets, cut very small
  • 1 cup mini heirloom (or baby ), washed
  • 2 tablespoons Trader Joe San Soyaki sauce + 1 tablespoon water
  • 1 second olive oil cooking spray
  • ¾ cup liquid egg whites (or egg whites from 4 eggs, yolks discarded)
  • 12oz pre-cooked firm tofu cubes
  • ½ cup pre-shelled edamame
  • and red pepper flakes for garnish


  1. Toss cauliflower and carrots well with diluted soyaki sauce.
  2. Place in a large, microwave-safe bowl, cover well with a vented lid and microwave for 1 minute.
  3. While vegetables cook, spray a frying pan with olive oil cooking spray for 1 second and heat on medium flame.
  4. Pour egg whites into pan and reduce flame to low, allowing egg whites to cook undisturbed for about 2 minutes.
  5. Remove soyaki vegetables from microwave, uncover carefully, add tofu and edamame, mix well and microwave for another 1 minute.
  6. Scramble egg whites on stove till well done and turn off heat.
  7. Remove tofu mixture from microwave, top with scrambled egg white and garnish with cilantro and red pepper flakes just before serving.

Ready in 5 minutes!

Serves 2

Per serving nutrition facts

Calories: 350
Saturated Fat: 2.5g
Fiber: 9.5g
Protein: 32.5g