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Tasty Tuesday-Scrambled Tofu with Veggies

Scrambled Tofu with Veggies

Yield: 4 servings


  • 1 14-ounce pkg. tofu, fresh, extra-firm

  • ¼ cup onion, chopped

  • 1-2 Tablespoons water

  • 2 Tablespoons olives, sliced (optional)

  • 2 Tablespoons red bell pepper, diced

  • 1 Tablespoons chicken-style seasoning (optional)

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • 1 Tablespoon nutritional yeast flakes

  • ½ teaspoon salt

  • ⅛ teaspoon turmeric


  1. Crumble tofu and set aside in a strainer to drain.

  2. In a large skillet, sauté onion over medium heat until translucent.

  3. Add tofu, vegetables and seasonings to skillet and sauté until soft.

  4. Continue turning until all the liquid is absorbed (7-10 minutes).

  5. Serve. Bon Appétit!

Variations: Add other vegetables such as green onions, diced artichoke heart, fresh garlic, finely chopped green leafy vegetables, or non-dairy cheese.

Leftover Tip: Freezes well. Use leftover in roasts, casserole, soups, or add Cheez Sauce for a sandwich spread.

Nutritional Facts per ½ cup:

Calories 96

Fat 4 g

Cholesterol 0 mg

Sodium 295 mg

Carbohydrates 6 g

Fiber 2 g

Protein 9 g

Calcium 150 mg

Iron 2 mg

Potassium 228 mg

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585