22g PROTEIN P:E 9.2 (GOOD)

Vegan GF DF V VG

TOFU-FREE MUNG BEAN SCRAMBLE

Name: Tofu-Free Mung Bean Scramble
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 200g dried mung beans, soaked overnight; 120ml water; 3g turmeric powder; 2g black salt (kala namak); 2g cumin powder; 2g garlic powder; 1 tbsp olive oil; 100g cherry tomatoes, halved; 50g fresh spinach; Fresh cilantro for garnish

A soy-free alternative to tofu scramble made from sprouted mung beans. Light, fluffy, and packed with complete plant protein.

22g

Protein

240

Calories

30m

Total Time

Yield

Nutrition per 1 plate

Carbs28g

Fat8g

Fiber10g

Sugar4g

Sodium280mg

DifficultyMedium

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

2 servings per recipe

Serving size

1 plate

Amount per serving

Calories

240

% Daily Value*

Total Fat 8g

Total Carbohydrate 28g

Dietary Fiber 10g

Total Sugars 4g

Protein 22g

*The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used.

Verified using USDA FoodData Central

P:E Ratio

Higher = Better

: 1

P:E Ratio = grams of protein per 100 non-protein calories. Higher ratios support fat loss & muscle retention.

INSTRUCTIONS

Prep Beans

Drain soaked mung beans. Add to a blender with water and blend until a thick, slightly chunky paste forms.

Season

Add turmeric, black salt, cumin, and garlic powder to the paste. Mix well.

Cook

Heat oil in a non-stick pan over medium heat. Pour in the mung bean mixture.

Scramble

As the edges set, use a spatula to push and fold the mixture, creating scramble-like pieces. Cook 10-12 minutes until no longer wet.

Add Veggies

Add tomatoes and spinach in the last 2 minutes of cooking. Season to taste.

Serve

Garnish with fresh cilantro and serve hot.

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