Amazing Tofu Scramble

Amazing Tofu Scramble

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sweet&savory 0

"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."
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25 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

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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.

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  • 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.



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...

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

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