Scrambled Tofu Recipe Reviews - Allrecipes.com (Pg. 5)
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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Reviewed: Nov. 11, 2005
Delicious alternative for eggs in the morning! I also added some mozzarella cheese.
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Cooking Level: Intermediate

Home Town: Ithaca, New York, USA
Living In: Taito, Tokyo, Japan

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Reviewed: Dec. 6, 2004
I thought this was great. I'm not strictly vegetarian but do try to add soy into my diet and tend to have bits of leftover from soups and such. I had a half a box leftover and so added soy sausage, mushrooms, onion and 1/2 cup of leftover canned tomatoes (which I rinsed and drained otherwise I believe it would have been too much liquid) I then added 3 scrambled eggs at the end and topped with the cheese. My three kids liked it also and had seconds for breakfast.
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Cooking Level: Expert

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Reviewed: 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!
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Reviewed: Apr. 16, 2002
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.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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