Scrambled Tofu Recipe -
Scrambled Tofu Recipe
  • READY IN 25 mins

Scrambled Tofu

Recipe by  

"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."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

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.

Most Helpful Critical Review
Mar 09, 2007

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!

Nov 10, 2003

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.

Apr 03, 2008

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.

Jun 13, 2004

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!

Mar 23, 2008

Pretty good. I used half the tomatoe juice, but it was still very liquidy. Next time i will drain the tomatoes completely.

May 21, 2007

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!

May 28, 2006

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!


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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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