Scrambled Tofu with Peppers and Mushrooms

Scrambled Tofu with Peppers and Mushrooms

Serves 4

Scrambled tofu is great on its own, or spoon it over steamed rice, if you like. Use fresh basil instead of dried for even more flavor.

  • 1 teaspoon canola oil
  • 1/2 small green bell pepper, cored, seeded and chopped
  • 1/2 medium red bell pepper, cored, seeded and chopped, cored, seeded and chopped
  • 6 mushrooms, chopped
  • 1 (16-ounce) package extra-firm or firm tofu, drained and mashed with a fork
  • 1 tablespoon mirin
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon dried basil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon curry powder
  • Pepper to taste
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Heat oil in a large skillet over medium-high heat. Add onions, peppers and mushrooms and cook until softened, 4 to 5 minutes. Stir in tofu, mirin, tamari, basil, garlic and curry powder.

Reduce heat to medium and cook for 5 minutes, stirring frequently. Sprinkle with pepper and serve.

Nutritional Info: 
Per Serving:100 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 7g carbohydrate (1g dietary fiber, 3g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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