*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.
I made the scramble part and it was very delicious! I added mushrooms, tomatoes, onion and cilantro and put it on garbanzo beans I had made previously. The hub said it was fantastic! If I had really read the instructions b4 making it I would've cooked the garbanzo beans according to the recipe and it would've been even more tasty. A tip for cooking with tofu is extra firm cut through the middle so you have two flat thin pieces salting and peppering and leaving it cut side down in a colander to strain while u prep everything else. This will cut down on the cook time as well as a lot of the moisture will drain off before you even cook it. This is what I do whenever I want a firmer tofu. You can also put something on top to weigh it down.
I am obsessed with this recipe! I make a big batch of this on Sunday and pack it in individual containers to have for breakfast all week long. It is amazing made just as listed, but I have tweaked it to suit my own needs. I use shredded sweet potato hash browns, instead of the potato, and I omit the tomatoes and add chopped zucchini and mushrooms. I sometimes add chopped red bell pepper as well. The spices really make this dish. Thanks so much for sharing!
I am new to being a vegetarian and have been looking for something to replacing my morning eggs. I think I found it! I didn't do the potatoes but I did everything else and it was delicious! I will definitely be making often!
I never like tofu particularly but our daughter is vegan. I've made this several times now for my husband and daughter and me and it is superb. The tofu turmeric looks just like scrambled eggs. The only change I made is to sub in pinto beans for the black beans as a matter of preference. Thank you for such an amazing recipe!
This was absolutely delicious. Took a bit longer than 10 minutes to brown the tofu and I used medium firm tofu because it s all I had. I was sure to squeeze out all the juice first. Very very good. Try a side of sour cream!