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Recipe - Scrambled Tofu

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Scrambled Tofu 


1 Tablespoon Eden Extra Virgin Olive Oil or Toasted Sesame Oil

1/4 cup onion, diced

1/4 cup button mushrooms, remove stems and slice

1/4 cup organic sweet corn, fresh or frozen

1/4 cup carrots, julienned

1 pound organic extra firm tofu, rinsed and drained

2 teaspoons Eden Shoyu Soy Sauce or Ume Plum Vinegar, or to taste

1/4 cup scallions, finely sliced or minced parsley

1/4 teaspoon black pepper, freshly ground

1 teaspoon turmeric, optional

Serves 4

Prep Time: 0:10
Cook Time: 0:12

Nutritional Info
Per serving 170 Calories, 10g Fat (52% calories from fat), 15g Protein, 6g Carbohydrate, 0mg Cholesterol, 184mg Sodium

Heat the oil in a large skillet and sauté the onions and mushrooms for 2 to 3 minutes. Add the carrots and sweet corn. With your hands crumble the tofu on top of the vegetables. Sprinkle the shoyu or ume plum vinegar over the tofu, cover and reduce the flame to medium-low. Cook for 5 minutes or until the tofu fluffs up like scrambled eggs. Remove the cover, turn the flame to high, mix in the scallions, black pepper and turmeric. Cook another 2 to 3 minutes, stirring frequently until all liquid from the tofu evaporates. Serve hot for breakfast, lunch or dinner.

Note: Eden Sliced Shiitake Mushrooms can be substituted for buttom mushrooms. Simply soak the mushrooms in warm water to cover for 10, remove, drain and follow above directions. The shiitake soaking water can be saved and used for making soup stock, if desired.




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