Scrambled Tofu
Yield
2 servingsPrep
40 minCook
0 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
or canola oil |
|
| 1 | large |
onions
peeled and coarsely chopped |
|
| 2 |
garlic cloves
peeled and finely chopped |
*
|
|
| 6 |
scallions, spring or green onions
thinly sliced, (keep white and green parts separate) |
*
|
|
| ¼ | pound |
mushrooms
thinly sliced |
|
| 1 | small |
sweet red bell peppers
seeded and diced |
|
| 1 | pound |
silken tofu
drained and crumbled or mashed, (or soft tofu) |
|
| ½ | teaspoon |
oregano
dried and finely chopped |
|
| ¼ | teaspoon |
turmeric
optional |
|
| ¼ | cup |
green olives
pitted and finely chopped |
*
|
| 1 |
nori
finely shredded, (optional) |
* | |
|
soy sauce, tamari
or soy sauce, to taste |
*
|
||
|
black pepper
freshly ground |
*
|
||
|
red hot pepper sauce
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or canola oil |
|
| 1 | large |
onions
peeled and coarsely chopped |
|
| 2 | cloves |
garlic cloves
peeled and finely chopped |
*
|
| 6 | each |
scallions, spring or green onions
thinly sliced, (keep white and green parts separate) |
*
|
| 113.4 | g |
mushrooms
thinly sliced |
|
| 1 | small |
sweet red bell peppers
seeded and diced |
|
| 453.6 | g |
silken tofu
drained and crumbled or mashed, (or soft tofu) |
|
| 2.5 | ml |
oregano
dried and finely chopped |
|
| 1.3 | ml |
turmeric
optional |
|
| 59 | ml |
green olives
pitted and finely chopped |
*
|
| 1 | each |
nori
finely shredded, (optional) |
* |
| 1 | x |
soy sauce, tamari
or soy sauce, to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
red hot pepper sauce
optional |
*
|
Directions
In a large skillet or wok, heat the oil and sauté the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.
Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to sauté over medium-high heat for another 3 minutes, stirring frequently.
Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste.
Pass optional hot sauce.
Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.
NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6.
