Anna's Scrambled Tofu

Anna's Scrambled Tofu

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
ddunfey
Recipe by  ddunfey

“My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

Share It

Reviews (3)

Rate This Recipe
Mary
5

Mary

Somewhat to my surprise, I liked this! I mean, it's tofu, right, and it isn't camouflaged by a sauce, so it's brown, sort of... but it was tasty! Had a somewhat meat-like texture and a rich flavor. Mushrooms would be a nice addition. I put some on top of our dinner salads with a balsamic dressing. It would go well with brown rice too. Worth trying!

squidsuit
2

squidsuit

This recipe was fantastic! I added some raw cashews and served it over rice. My kids were less enthusiastic, but I will definitely be making it again and experimenting with different add-ins.

largesse
0

largesse

Very nice and tasty! I had doubts about the amount of nutritional yeast, thinking it would be too much, but it was just right. I added a little broccoli and tomato and served over rice. I used only 1 teaspoon of low-sodium soy sauce to reduce sodium, but I think it would taste better with the full amount. For us, this was more like three generous servings.

More Reviews

Similar Recipes

Scrambled Tofu
(44)

Scrambled Tofu

Marinated Tofu
(21)

Marinated Tofu

Tofu Cheesecake
(21)

Tofu Cheesecake

Maple Glazed Tofu
(12)

Maple Glazed Tofu

Tofu with Tomatoes and Balsamic Vinegar
(11)

Tofu with Tomatoes and Balsamic Vinegar

Mango Tofu Tacos
(3)

Mango Tofu Tacos

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tofu and Plantain Medley Veggie Patties

>

next recipe:

Amazing Tofu Scramble