Recipe by sweet&savory
"The first time I made this, I was amazed by how delicious it was. It's really easy and healthy, too. Vegan and macrobiotic! Looks and tastes like real scrambled eggs."
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diced fresh shiitake mushrooms
1 (12 ounce) package
firm tofu, crumbled
sea salt, or to taste
freshly ground black pepper to taste
Disappointed. I had to add ketchup and cheddar cheese in order to eat it.
I used chopped, canned mushrooms (yes, sacrilege, but our vegetarian doesn't like mushrooms), and left out the pepper. Added 1/4 c. chopped parsley for color and served it for dinner. I thought it was a great use for tofu that hadn't survived compression in a pretty block for slicing. It was a side dish for the rest of us with fish. GREAT!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Tofu Scramble
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 115
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