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.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

202 calories; protein 14.7g; carbohydrates 10.3g; fat 12.8g; sodium 139.9mg. Full Nutrition
Advertisement

Reviews (12)

Most helpful positive review

Rating: 5 stars
05/19/2014
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
(1)

Most helpful critical review

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
(1)
16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
07/09/2014
Disappointed. I had to add ketchup and cheddar cheese in order to eat it. Read More
(1)
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
(1)
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
(1)
Advertisement
Rating: 4 stars
12/16/2015
mmmm enjoyed this for something new in the morning. Read More
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
Rating: 4 stars
07/11/2016
I also used bell peppers and added some salt for flavor. Read More
Advertisement
Rating: 5 stars
11/30/2020
This is a great recipe and I’ve made it many times just as written. One thing that I’ve recently changed is to add black salt for more of an egg flavor. Black salt (actually pink in color) has a sulfur component that makes the tofu taste even more like egg! Read More
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
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