Amazing Tofu Scramble

Amazing Tofu Scramble

sweet&savory

"The first time I made this, I was amazed by how delicious it was. It's really easy and healthy, too. Vegan and macrobiotic! Looks and tastes like real scrambled eggs."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat; saute onion until softened, about 2 minutes. Add carrot to onion and saute until slightly softened, about 2 more minutes. Add mushrooms to onion mixture and saute until mushrooms are slightly tender, about 2 more minutes.
  2. Stir tofu, turmeric, cumin, salt, and pepper into onion mixture; saute until tofu is cooked through, about 2 more minutes.

Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used chopped, canned mushrooms (yes, sacrilege, but our vegetarian doesn't like mushrooms), and left out the pepper. Added 1/4 c. chopped parsley for color and served it for dinner. I thought...

Most helpful critical review

I altered this recipe. I turned it into soup and added two cups of chicken broth, two cloves of garlic, and some soy sauce. I used shiitake mushrooms.

Most helpful
Most positive
Least positive
Newest

I altered this recipe. I turned it into soup and added two cups of chicken broth, two cloves of garlic, and some soy sauce. I used shiitake mushrooms.

I used chopped, canned mushrooms (yes, sacrilege, but our vegetarian doesn't like mushrooms), and left out the pepper. Added 1/4 c. chopped parsley for color and served it for dinner. I thought...

I also used bell peppers and added some salt for flavor.

I made this on a smaller scale, and used regular mushrooms. This was a great light dinner served with warm pita and some tamarind chutney. Will definitely make this again.

This is amazing. Even my husband thought so.

mmmm enjoyed this for something new in the morning.

Disappointed. I had to add ketchup and cheddar cheese in order to eat it.

Other stories that may interest you