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+ servings
Tofu Scramble

Tofu Scramble

Tofu Scramble with Mushrooms is a satisfying way to start your day. The tart addition of vinegar gives the scramble a rich flavor. Perfect for people with a hot body type constitution.
5 from 2 votes
Prep Time 5 mins
Cook Time 12 mins
Drain Tofu the Night Before 30 mins
Total Time 47 mins
Course Breakfast
Cuisine Chinese
Servings 4 people
Calories 156 kcal

Equipment

  • Paper towels
  • Cutting board
  • Chef's knife
  • Skillet
  • Spatula or spoon for frying

Ingredients
  

  • 16 oz firm tofu
  • 8 oz mushrooms Button, shiitake, portabella, or any other mushroom work well
  • ½ c cherry tomatoes
  • ¼ c balsamic vinegar
  • 1-2 tbsp oil Olive oil works well
  • salt/pepper to taste

Instructions
 

  • Drain tofu by wrapping placing paper towels on the top and bottom and pressing it under some weight for at least 30 minutes.
  • Wash and slice the mushrooms and halve the cherry tomatoes.
    Tofu scramble
  • Heat oil in a pan over medium-high heat. Sauté mushrooms for about 5 minutes.
    Saute mushrooms
  • Add in tomatoes and let cook for another 2 minutes.
    Sauted mushroom and cherry tomatoes
  • Crumble in tofu and add salt and pepper.
    Tofu scramble
  • After the tofu scramble is well mixed, pour in the vinegar over it and toss. Keep breaking up the tofu into smaller pieces.
    Tofu Scramble
  • When the vinegar is thoroughly distributed, serve.

Nutrition

Sodium: 13mgCalcium: 150mgVitamin C: 5mgVitamin A: 91IUSugar: 4gFiber: 2gPotassium: 239mgCalories: 156kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 9gProtein: 12gCarbohydrates: 8gIron: 2mg
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