Scrambled Tofu

Recipe: Scrambled Tofu


  • 1 tb Olive or canola oil
  • 1 lg Onion – peeled & coarsely chopped
  • 2 lg Garlic cloves – peeled & finely chopped
  • 6 Scallions; thinly sliced, – (keep white & green parts – separate)
  • 1/4 lb Mushrooms; thinly sliced
  • 1 sm Red bell pepper – seeded and diced
  • 1 lb Silken or soft tofu; drained – mashed or crumbled
  • 1/2 ts Dried leaf oregano
  • 1/4 ts Tumeric (optional)
  • 1/4 c Finely chopped green olives -(pitted)
  • 1 Sheet nori sea vegetable – finely shredded (optional)
  • Tamari or soy sauce – to taste
  • Freshly ground black pepper
  • Hot sauce (optional)


  1. Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6.
  2. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.
  3. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
  4. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.
  5. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently.
  6. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)