Scrambled Tofu

This tempting blend of tofu and vegetables makes a tasty and appealing morning meal or special brunch.


  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.


  1. 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.


  1. Stir in the parsley, if using, and mix well. Serve at once.

Nutritional information

  • Calories: 148
  • Fat: 7 gm
  • Carbohydrates: 8 gm
  • Protein: 14 gm
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  • 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® nutritional yeast
  • Salt or your favorite seasoned salt, to taste ground black pepper, to taste
  • 2 Tablespoons minced fresh parsley (optional)