Tofu Scramble

  • Starla Robinson
  • June 21, 2019
  • No Comments

Try this tofu scramble recipe for a good alternative to scrambled eggs for a meatless meal for those of you who may be vegetarian or vegan.

Tofu is a great low-carbohydrate protein source. Whether eggs don’t agree with your stomach or you just want to try tofu for fun, this recipe makes it easy. Use your favorite non-starchy vegetables and spices to personalize this dish. You could even make this with a side of veggie bacon or veggie sausage if you like.

If you’ve never tried tofu before, don’t be scared! It has a neutral flavor that isn’t overpowering and it will take on the flavor of the seasonings that you use in the recipe. So feel free to spice this scramble up!

For this recipe, you will need to “press” the tofu to get excess moisture out of it. The best way to do this would be to wrap it in a few layers of paper towels and/or a clean kitchen towel. Place it on a plate and then layer something heavy on top of it, such as books. Let it sit for anywhere from 15 mins to an hour until some of the liquid presses out. This helps avoid mushy tofu.

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Tofu Scramble
  1. Prepare all vegetables
  2. Add 1 tsp olive oil in a large skillet and heat over medium high heat
  3. Add garlic, onion, and sauté over medium high heat for 3-5 minutes, until onion starts to soften
  4. Add tofu to skillet and use a potato masher to break it up into egg like texture or break the tofu using your fingers
  5. Sprinkle on the turmeric, paprika, nutritional yeast, salt, and pepper, mix well
  6. Cook around 5 minutes, until tofu starts to cook off some of its moisture
  7. Add mushrooms and peppers and continue to cook an additional 10 - 15 minutes, or until liquid has evaporated and mushrooms cook down
  8. Enjoy!

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