Recipes: Breakfasts, Main Entrees, Recipes

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Garden Tofu Scramble

Recipe submitted courtesy of Nasoya®.


  • 1 pkg Nasoya® Firm tofu, patted dry
  • 1 tbsp canola oil
  • 1 clove garlic, minced
  • 1 small white onion, chopped
  • 6 button mushrooms, sliced
  • ½ cup carrots, grated
  • 1 tsp salt
  • ½ tsp turmeric
  • 1 cup baby spinach
  • 1 tomato, diced


  1. Heat oil in a large nonstick pan over medium high heat. Once oil is hot add the garlic and onion and sauté for about 5 minutes.
  2. Add the mushrooms and carrots and sauté for another 5 minutes.
  3. Add the tofu into the pan crumble it into small pieces using a spatula.
  4. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! Heat for about 5 minutes, stirring occasionally to blend well. During this time the tofu can be broken into smaller pieces to resemble the consistency of scrambled eggs.
  5. Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes.
  6. Remove from heat and enjoy!


Serves 7


Calories 90, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 370 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 6 g

One Comment for “Garden Tofu Scramble”

  • Mmmm, that was so good! I made your egg’ salad for dinner oghitnt (substituting curry powder for the turmeric) and was spooning it directly from the bowl to my mouth, it was so good. Thanks for the delicious introduction into eggless egg salad. : )

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