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READY IN 25 mins

Scrambled Tofu

Read Reviews (44)

"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." — LKAUMANS

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Original recipe makes 4 servings Change Servings

1 tablespoon olive oil
1 bunch 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
1/2 cup shredded Cheddar cheese (optional)

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Directions

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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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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.

—Christine M

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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!

—Rebecca

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61 Ratings

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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.

—EMI1Y

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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.

—LucyDelRey

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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!

—JUNATHENA

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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.

—Whitney

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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!

—JackieH

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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!

—peacechick

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Nutrition

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.

Nutritional Information

Scrambled Tofu

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 190
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 4.5g 22 %
Cholesterol 18mg 6 %
Sodium 306mg 12 %
Potassium 461mg 13 %
Total Carbohydrates 9.7g 3 %
Dietary Fiber 2.4g 10 %
Protein 12g 24 %
Sugars 5g
Vitamin A 31 %
Vitamin C 30 %
Calcium 28 %
Iron 41 %
** Thiamin 12 %
** Niacin 21 %
** Vitamin B6 4 %
** Magnesium 14 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.