Recipe by ddunfey
"My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it."
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olive oil, or as needed
1 (12 ounce) package
extra-firm tofu, drained and cubed
1/2 (15 ounce) can
black olives, drained and halved
tamari (dark soy sauce)
Somewhat to my surprise, I liked this! I mean, it's tofu, right, and it isn't camouflaged by a sauce, so it's brown, sort of... but it was tasty! Had a somewhat meat-like texture and a rich flavor. Mushrooms would be a nice addition. I put some on top of our dinner salads with a balsamic dressing. It would go well with brown rice too. Worth trying!
This recipe was fantastic! I added some raw cashews and served it over rice. My kids were less enthusiastic, but I will definitely be making it again and experimenting with different add-ins.
This was really good! My husband loved it and so did my 3 year old. Thanks for sharing!
I added some canned mushrooms and it tasted very good!
This makes for a wonderful and vegan breakfast!
Very nice and tasty! I had doubts about the amount of nutritional yeast, thinking it would be too much, but it was just right. I added a little broccoli and tomato and served over rice. I used only 1 teaspoon of low-sodium soy sauce to reduce sodium, but I think it would taste better with the full amount. For us, this was more like three generous servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Anna's Scrambled Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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