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Tofu Vegetable Scramble

May 19, 2009

So I’m king of doing the South Beach Diet to lose my grandma arms and generally get  in better form.  That means I can’t have my usual breakfast of yogurt and granola- at least for a few weeks.  I made this tofu vegetable scramble last night as a quick breakfast and loved the results.  I has two of my favorite tofu flavoring ingredients- nutritional yeast and soy sauce, and you can customize it with any vegetables you like.  It would made a great dinner or lunch, too.  This recipe from makes four servings.


1 lb. firm tofu

2 T nutritional yeast

1/2 t turmeric

2 T soy sauce

pinch cayenne pepper

black pepper to taste

1 T oil

1 broccoli crown, cut into bite size pieces

1/2 red bell pepper, diced

1/2 package of mushrooms, sliced


Dice tofu and place in a medium bowl.  Add nutritional yeast, turmeric, soy sauce and cayenne and black peppers and mash with a fork, breaking up the large chunks.  This is best if sits for a few minutes or in the refrigerator overnight for the flavors to soak into the tofu.

Heat oil in a large non-stick frying pan and stir fry broccoli, red pepper and mushrooms until crisp tender (about 5-7 minutes).  Add tofu and stir fry until tofu is heated through.  For even more flavor, you can cook it a little longer to brown some of the tofu.  Top with additional soy sauce and nutritional yeast, if desired.

One Comment leave one →
  1. December 4, 2009 5:53 pm

    Thanks for this excellent post! I really like your type of writing.

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