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Savory Tofu And Mushroom Scramble


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  • 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


Servings 2


Step 1

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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