Savory Tofu And Mushroom Scramble

Savory Tofu And Mushroom Scramble
Savory Tofu And Mushroom Scramble

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    package firm tofu - (15 oz)

  • 2

    tablespoons olive oil divided

  • 8

    ounces fresh white mushrooms sliced

  • 1/3

    cup finely-chopped onion

  • 1/3

    cup chopped sweet red bell pepper

  • 3/4

    teaspoon salt divided

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/4

    teaspoon tumeric (optional)

  • 2

    large eggs lightly beaten with

  • 1

    tablespoon water

Directions

Press tofu block between several paper towels; let stand while preparing other ingredients (at least 5 minutes). In a large skillet (preferably nonstick), heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onion and bell pepper; sprinkle with 1/4 teaspoon of the salt and the pepper. Cook and stir until moisture has evaporated and mushrooms are lightly browned, about 5 minutes; remove to a bowl. Heat the remaining 1 tablespoon oil in the skillet. Crumble tofu into skillet; sprinkle with turmeric and the remaining 1/2 teaspoon salt. Cook and stir until evenly colored and no excess liquid remains in the pan, about 3 minutes. Spoon reserved mushroom mixture over tofu; pour egg mixture over all. Cook, stirring gently, until mixture is consistency of soft scrambled eggs, about 3 minutes longer. Serve with grated Parmesan or Asiago cheese, if desired. This recipe yields 2 servings.

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