Amazing Tofu Scramble

Rating: 3.93 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 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.

By sweet&savory
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Stir tofu, turmeric, cumin, salt, and pepper into onion mixture; saute until tofu is cooked through, about 2 more minutes.

Nutrition Facts

Per Serving:
202.1 calories; 14.7 g protein; 10.3 g carbohydrates; 0 mg cholesterol; 139.9 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

RDS
Rating: 5 stars
05/18/2014
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 it was a great use for tofu that hadn't survived compression in a pretty block for slicing. It was a side dish for the rest of us with fish. GREAT! Read More
Helpful
(1)

Most helpful critical review

Ashley Shelbourn
Rating: 3 stars
11/29/2015
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. Read More
Helpful
(1)
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
RDS
Rating: 5 stars
05/18/2014
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 it was a great use for tofu that hadn't survived compression in a pretty block for slicing. It was a side dish for the rest of us with fish. GREAT! Read More
Helpful
(1)
Kag824
Rating: 2 stars
07/09/2014
Disappointed. I had to add ketchup and cheddar cheese in order to eat it. Read More
Helpful
(1)
Ashley Shelbourn
Rating: 3 stars
11/29/2015
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. Read More
Helpful
(1)
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RDS
Rating: 5 stars
05/18/2014
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 it was a great use for tofu that hadn't survived compression in a pretty block for slicing. It was a side dish for the rest of us with fish. GREAT! Read More
Helpful
(1)
Sarah Byham
Rating: 4 stars
12/16/2015
mmmm enjoyed this for something new in the morning. Read More
lanie122
Rating: 5 stars
07/11/2016
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. Read More
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shellybell
Rating: 4 stars
07/11/2016
I also used bell peppers and added some salt for flavor. Read More
Bob E.
Rating: 4 stars
10/20/2017
The recipe is a good start but I would add chipolte peppers (or a good hot sauce) and some diced oven roasted potatoes next time. Read More
Veronica Hopkins Crawford
Rating: 5 stars
09/03/2017
Surprised how edible it was the first time I made it. Now I make it all the time with whatever vegetables I have on hand. I like to put a scoop in a tortilla with some hot sauce maybe add some avocado. Great thanks! Read More
bigdogs
Rating: 5 stars
04/05/2016
This is amazing. Even my husband thought so. Read More
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