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Southwestern Tofu Scramble

March/April 2008

Your rating: None Average: 4.2 (81 votes)

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.



READER'S COMMENT:
"Loved this. I'm not a tofu person, but this was just like scrambled eggs! I added some black beans and topped it off with nonfat sour cream. delish! "
Southwestern Tofu Scramble Recipe

16 Reviews for Southwestern Tofu Scramble

09/21/2014
Tempeh Substitution Success

We're tofu haters in our house. The texture is disgusting to me, no matter the firmness. I was easily able to substitute tempeh and follow the recipe exactly, with fantastic results. Served it with tortillas. YUM! May event use it to fill enchiladas some time. So good!

flavorful, crowd-pleaser, great breakfast or lunch
Comments
01/28/2014
Anonymous

This was so tasty! It definitely had the texture of scrambled eggs. We ate it wrapped in whole wheat tortillas. I think I will try it with different veggies as well, like red peppers and spinach.
A very easy meal after a long day. Loved it!

Comments
06/30/2013
Yum!

This is a wonderful dish. I have made it two Sunday mornings in a row as my "fancy" breakfast. I used vegan cheese and a some diced avocado on top. It's definitely a keeper.

Comments
09/09/2012
Anonymous
Delish!

LOVED IT! I added black beans, green and red peppers, some paprika and looots of chili powder. Served with salsa and nonfat plain greek yogurt. Definitely going to be a regular! :)

Comments
05/31/2012
Anonymous
Super Yummy Tasty!!

I made this ala Vegan for my Family this evening and it was a big hit! I just subbed vegan pepper jack cheese and added in some garlic and red onion. We will defiantly be having this again and again and again.

Easy and Yummy!
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