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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 599.7 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 16.3 g

View full nutritional breakdown of PPK/VwaV Isa's Scrambled Tofu calories by ingredient
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PPK/VwaV Isa's Scrambled Tofu

Submitted by: APPIFANIE

Introduction

I know there's a bunch of scrambled tofu recipes up already, but they're all wrong. It's Isa's recipe or the one from Cathe Olson's book. All others are just not right. I know there's a bunch of scrambled tofu recipes up already, but they're all wrong. It's Isa's recipe or the one from Cathe Olson's book. All others are just not right.
Number of Servings: 4

Ingredients

    From: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=110

    Ingredients
    1 lb. extra firm tofu, drained and pressed
    1 tablespoon olive oil
    1 medium chopped white onion (about a cup)
    2 cups cremini mushrooms, thinly sliced
    2-3 cloves garlic, minced
    1/4 cup nutritional yeast
    juice of 1/2 a lime
    1 carrot (this is optional, I grate it in at the end, mostly for color)

    spice blend:
    2 teaspoons cumin
    1 teaspoon thyme, crushed with your fingers
    1 teaspoon paprika
    1/2 teaspoon tumeric
    1 teaspoon salt

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Directions


Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.


Number of Servings: 4

Recipe submitted by SparkPeople user APPIFANIE.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    My absolute favourite, go-to scrambled tofu recipe. I used to make it up as I went along, but now I always use this recipe. Thanks for posting! - 1/12/09

    Reply from APPIFANIE (1/12/09)
    You can thank my scrambled 'fu craving from this morning! :D


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  • Incredible!
    1 of 1 people found this review helpful
    this was very good. The lime added a nice twist. THanks for sharing! I will make this again. I will even consider serving this to people who have never had tofu before!!!! - 2/8/09

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  • This has been one of my favorite recipes from The PPK for some time. Hands down the best scrambled tofu recipe EVAH! - 7/29/12

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  • Oh my word, this was great. This has just filled an egg shaped whole in my life! - 5/25/12

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  • AWESOME! I used Portabella instead. Next time I'll cut the cumin by 1/2, it was a little too strong for me. Loved it! - 12/29/11

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  • It was ok but with the rating this got I expected more. - 7/23/10

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  • I make this all the time and switch up the veggies. Made it yesterday morning with leftover kale ... so good! My boyfriend loves it! - 5/29/10

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  • I love Isa's go to scrambled tofu also. I love to throw in veggies such as broccoli also. I have a side dish of diced browned potatoes... - 5/21/10

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  • I have made this before. (I have VwaV.) I made it again tonight. Yummy in my tummy! =) - 2/26/10

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  • Incredible!
    0 of 3 people found this review helpful
    sounds great, will try! - 2/15/09

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  • Very Good
    0 of 3 people found this review helpful
    Wow...def will try! - 1/12/09

    Was this review helpful?   yes  No