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Garden Tofu Scramble

The turmeric in this recipe not only adds to the flavor but it also makes the tofu look like eggs.

Garden Tofu Scramble

From e from Nasoya Tofu

Garden Tofu Scramble


  1. 1 tablespoon canola oil
    1 clove garlic, minced
    1 small white onion, chopped
    6 button mushrooms, sliced
    ½ cup carrots, grated
    1 package firm tofu, patted dry
    1 teaspoon salt
    ½ teaspoon 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 five minutes. Add the mushrooms and carrots and sauté for another five minutes. Add the tofu into the pan crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Heat for about five minutes, stirring occasionally to blend well. During this time the tofu can be broken into smaller pieces to resemble the consistency of scrambled eggs. Mix in the spinach and tomato and heat until spinach is just wilted, about three minutes. Remove from heat and enjoy.

Makes seven servings.

Nutritional information: 90 calories, 4.5 g fat, 0 g sat fat, 0 mg cholesterol, 370 mg sodium, 5 g carbohydrates, 1 g fiber, 1 g sugars, 6 g protein

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