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Scrambled Tofu with Peppers and Mushrooms

Serves 4
Time 10 min
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.
Ingredients
  • 1 teaspoon canola oil
  • 1 green or red bell pepper, seeded and chopped
  • 6 mushrooms, chopped
  • 1 (16.0-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
  • Ground black pepper to taste
Method

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.

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.
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  • 1 teaspoon canola oil
  • 1 green or red bell pepper, seeded and chopped
  • 6 mushrooms, chopped
  • 1 (16.0-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
  • Ground black pepper to taste