Garden Tofu Scramble Recipe

Difficulty: Easy | Total Time: 35 minutes | Active Time: | Makes: 4 servings

There are countless variations on the basic tofu scramble. This one incorporates a colorful array of summer garden vegetables, making it both eye appealing and palate pleasing.

  • 2 tsp toasted sesame oil
  • 4 green onions, chopped, including tops
  • 1 lb firm tofu, drained, squeezed dry, and crumbled
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp ground black pepper
  • 4 tsp light soy sauce (or wheat-free tamari for gluten-free)
  • 1 red bell pepper, chopped
  • 1 cup carrots, shredded
  • 1 cup broccoli florets
  • 2 cups chopped spinach
  1. Heat oil in a large non-stick pan and sauté onions for about 3 minutes over medium heat. Add tofu, spices and soy sauce and mix well to coat tofu. Cook, stirring gently for 5 minutes.
  2. Add red pepper and carrots. Stir, and cook for 5 minutes more.
  3. Add broccoli and spinach. Stir, cover and cook for 7-8 minutes, until broccoli is bright green, and spinach has slightly wilted. Serve with hash browns and tempeh bacon, as pictured here.

Member recipes are not tested by the CHOW food team.