Scrambled Tofu
Yield:: 4 servings
This tempting blend of tofu and vegetables makes a tasty and appealing morning meal or special brunch.
  • 2 teaspoons olive oil or canola oil
  • ½ cup grated carrot
  • ½ cup finely sliced scallions
  • ¼ teaspoon turmeric
  • 1 pound reduced-fat regular tofu (firm), rinsed, patted dry and crumbled
  • 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • salt or your favorite seasoned salt, to taste ground black pepper, to taste
  • 2 Tablespoons minced fresh parsley (optional)
  1. Heat the oil in a large skillet over medi­um-high heat. When the oil is hot, add the carrot, scallions, and turmeric, and saute for 2 minutes.

  2. Add the tofu, nutritional yeast flakes, and salt and pepper, to taste. Mix well and continue to cook over medium heat, stirring constantly, for 5 to 7 min­utes or until hot.

  3. Stir in the parsley, if using, and mix well. Serve at once.
Nutrition Information
Calories: 148 Fat: 7gm Carbohydrates: 8gm Protein: 14gm

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