Recipe by LKAUMANS
"This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green onions, chopped
1 (14.5 ounce) can
peeled and diced tomatoes with juice
1 (12 ounce) package
firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
shredded Cheddar cheese
Turned out very good, although I made changes. Used mushrooms, red & green bell peppers and chopped onion, and didn't have turmeric so I used mustard powder (figured it might add a bit of yellow to make it look more like eggs), onion and garlic powders and a pinch of curry powder. Topped with fresh herbs and wrapped in a tortilla. Next time I think I will season and start cooking the tofu first, then add veggies because it took about 10 minutes to cook off the liquid and by then the peppers were cooked too much for my taste. So next time I'll saute the tofu for 5 minutes or so before adding the veggies.
I added cumin, coriander, curry, and cayenne to this, which spiced it up nicely. I also drained the tomatos and next time I too, would use firm rather than silken tofu because it was a bit soupy. But this is a good easy recipe!
I made some modifications to this recipe. First, I didn't put any cheese. I sauteed the tofu with diced green pepper and sliced mushrooms, and added the tomato in last. I also crumbled the tofu into the pan instead of "mashing" it, so it looked like scrambled eggs. It was a tad soupy. The vegans loved it, and I thought it was pretty good too.
This recipe is very similar to mine. There are many variations to scrambled tofu. Make sure you use firm or extra firm water packed tofu and not silken. Also, only use spoonful of chopped tomatoes or salsa. This dish tastes great with toast and salsa.
I didn't have any green onions so I just subbed other dried spices (basil, oregano, thyme, and red pepper flakes) and it turned out quite yummy. Definitely squeeze out the water from the tofu before you cook it (I found using non-silken tofu worked better). The cheese added nice flavor at the end. This is good, and makes a quick and easy snack or meal. Thanks for sharing!
Pretty good. I used half the tomatoe juice, but it was still very liquidy. Next time i will drain the tomatoes completely.
Great in the morning! We followed the recipe and it turned out great! we did use a little more chesse but it was still awesome! and a word of advice-children under twelve will believe these are scrambled eggs they taste just like them and are even more healthy!
Made this for dinner tonight and it was great! I didn't have green onions, but used green peppers, a little spinach, and portobello mushrooms. I also didn't add tomatoes because I was afraid it would be too soupy. Also, next time I will cook the tofu and the sauteed veggies in a separate pan. Once you add the tofu (and the water that inevitably comes with it), the crispy green peppers got really soft. Overall, I really liked this recipe and will experiment with it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.
See how to make perfect fluffy scrambled eggs.
See how to make a stuffed and basted vegan Thanksgiving "turkey."