Tofu Scramble with Vegetables

Print Recipe
Tofu Scramble with Vegetables
  1. Crumble tofu into a nonstick skillet and add garlic, salt, Bragg's, and turmeric. Cook covered 10 minutes (medium-high). Hint: for a more scrambled egg look and texture, don't stir as you would eggs, or the result will be crumbly. Simple turn once or twice.
  2. Add zucchini or mushrooms and cook uncovered for 5 minutes.Add green onions and cook about 1 minute.Remove from heat and add the tomato.
For the Tofu Seasoning Mix
  1. Mix together and store in an airtight container.
  2. Use 3 Tablespoons seasoning and 1 Tablespoon Bragg's Liquid Aminos with 16 oz firm tofu, crumbled.
Recipe Notes

Variation: For a simple scrambled tofu, leave out the vegetables. Cook until most of the moisture is evaporated and until the tofu resembles scrambled eggs. Or bake uncovered in a lightly oiled casserole dish including vegetables (if desired) at 350 degrees for 45 minutes or until it sets.

Share this Recipe

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>