This is a great dish. Even my husband loves it, which was surprising. He's Japanese, so he usually doesn't appreciate me doing "strange" things with tofu.
Southwestern Tofu Scramble
From EatingWell: March/April 2008
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.
17 Reviews for Southwestern Tofu Scramble
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!
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!
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.
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! :)