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Scrambled Tofu

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 medium yellow onion, chopped into 1/2-inch chunks
2 cups cremini mushrooms, thinly sliced
2 - 3 garlic cloves, minced
1 lb extra firm tofu, drained
1/4 cup nutritional yeast
1/2 lemon, juice of
1 carrot, peeled (optional, i grate it in at the end, mostly for color)
2 teaspoons ground cumin

Nutritional information

173.6
Calories
81 g
Calories From Fat
9.1 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
615 mg
Sodium
12.9 g
Carbs
4.9 g
Dietary Fiber
2.8 g
Sugars
14.7 g
Protein
226g
Serving Size

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Scrambled Tofu

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    Cuisine:

    This was fabulous! I didn't use any nutritional yeast and I substituted 2 tsp curry for the turmeric, just because it was what I had on hand. I also forgot to put in the lemon juice. But even with all that - they were great :) I will definitely be making these again.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Scrambled Tofu,A great recipe from Isa Chandra Moskowitz’ book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don’t have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, “Use a cast-iron pan so that you don’t have to worry about scratching the pan to get all the good burnt bits.” use a non-stick pan, but am certainly willing to switch to the cast iron one once it’s back in production at my house! Additionally, Isa says in its intro: “…feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love.”,This was fabulous! I didn’t use any nutritional yeast and I substituted 2 tsp curry for the turmeric, just because it was what I had on hand. I also forgot to put in the lemon juice. But even with all that – they were great 🙂 I will definitely be making these again.,This was fabulous! I didn’t use any nutritional yeast and I substituted 2 tsp curry for the turmeric, just because it was what I had on hand. I also forgot to put in the lemon juice. But even with all that – they were great 🙂 I will definitely be making these again.


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    Steps

    1
    Done

    Combine Ingredients For Spice Blend and Set Aside Until Needed.

    2
    Done

    in Skillet Over Medium-High Heat, Heat Oil. Saute Onions For 3 Minutes, Until Softened; Add the Mushrooms, Saute For 5 Minutes; Add the Garlic, Saute For 2 Minutes.

    3
    Done

    Add the Spice Blend and Mix It Up For 15 Seconds or So. Add 1/4 Cup Water to Deglaze the Pan, Scraping the Bottom to Get All the Garlic and Spices.

    4
    Done

    Crumble in the Tofu in Big Chunks and Mix Well, Being Careful not to Crush It; Use a Lifting Motion When Stirring It Around; You Want It to Remain Chunky. Allow to Cook For 15 Minutes, Stirring Occasionally and Adding Splashes of Water If Necessary to Keep It from Sticking Too Much. Lower the Heat a Bit If You Find That the Tofu Is Sticking.

    5
    Done

    Add the Lemon Juice.

    6
    Done

    Add the Nutritional Yeast and Mix It Up.

    7
    Done

    If the Mixture Is Sticking to the Pan, Add Spashes of Water. the Moistness Really Depends on How Much Water the Tofu Was Retaining Before You Added It.

    8
    Done

    Grate the Carrot Into the Tofu Mixture and Fold.

    9
    Done

    Serve With Guacamole and Salsa and Potatoes and Toast and Tempeh Bacon.

    10
    Done

    Variations:

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