• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Scrambled Tofu

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 1 tb Olive or canola oil
  • 1 lg Onion
  • - peeled & coarsely chopped
  • 2 lg Garlic cloves
  • - peeled & finely chopped
  • 6 Scallions; thinly sliced,
  • - (keep white & green parts
  • - separate)
  • 1/4 lb Mushrooms; thinly sliced
  • 1 sm Red bell pepper
  • - seeded and diced
  • 1 lb Silken or soft tofu; drained
  • - mashed or crumbled
  • 1/2 ts Dried leaf oregano
  • 1/4 ts Tumeric (optional)
  • 1/4 c Finely chopped green olives
  • -(pitted)
  • 1 Sheet nori sea vegetable
  • - finely shredded (optional)
  • Tamari or soy sauce
  • - to taste
  • Freshly ground black pepper
  • Hot sauce (optional)

 Directions

Great for brunch or a light supper dish, this recipe can easily be doubled
to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while
soft tofu will be slightly firmer.

NOTE: Tumeric will give a faint yellow color to the mixture, but will not
contribute significantly to the taste.

DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion,
garlic, and white of scallions until the onions turn light brown, about 4
to 5 minutes.

Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and
continue to saute over medium-high heat for another 3 minutes, stirring
frequently. Stir in the scallion greens, olives, nori (if using), soy
sauce and pepper to taste. Pass optional hot sauce.


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