Reviewed: Sep. 7, 2008

Not as good as I expected but still good enough to try again. If you don't like tofu you may not fancy this. I added about 1/2 tsp turmeric which may have been a bit much.

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Reviewer:

Pryceless

Cooking Level: Intermediate

Living In: Paris, Île-De-France, France

Reviewed: Aug. 27, 2008

Crumbled tofu after pressing out liquid and drained can of tomatoes. Good breakfast without eggs.

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Reviewer:

Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

Reviewed: May 21, 2008

This was great. I omitted the cheese and added mushrooms. Definitely will be making this again.

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1 user found this review helpful

Reviewer:

jtimion

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Huntsville, Alabama, USA

Reviewed: Apr. 3, 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.

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52 users found this review helpful

Reviewer:

LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

Reviewed: 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.

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15 users found this review helpful

Reviewer:

Whitney

Cooking Level: Beginning

Reviewed: Dec. 16, 2007

It didn't remind me of scrambled eggs but it was really good, it kind of reminded me of lasagna filling.

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Reviewer:

Celiberti

Reviewed: 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.

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75 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: 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!

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10 users found this review helpful

Reviewer:

peacechick

Reviewed: Mar. 9, 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!

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Reviewer:

Rebecca

Reviewed: 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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12 users found this review helpful