Scrambled tofu is one of my family’s favorite breakfasts, but I think we enjoy it even more for dinner. There’s something comforting about coming home at the end of a long Autumn day to a plate piled high with scrambled tofu, toast, and possibly some creamy grits and vegan sausage. It’s the kind of soothing meal I like to fortify myself with before a nerve-wracking night watching election returns.

My scrambled tofu tends to contain about as much vegetables as tofu, making it a great way to get my daughter to eat her veggies without complaint. Everyone in the family has a favorite ingredient: my daughter insists that I add frozen peas to her portion, and my husband often requests artichoke hearts and tomatoes. But we all agree that it isn’t scrambled tofu without mushrooms. Recently, when we were all in a scrambled tofu mood but there were no mushrooms in the house, I got the bright idea to add some rehydrated porcini mushrooms and balance out the woodsy taste with some fresh basil. I wasn’t trying to be all fancy-schmancy, just get a comfort-meal on the table, but those ingredients, along with a few drops of truffle oil, really take scrambled bean curd to gourmet heights.



Print Recipe If you’d like to use fresh mushrooms instead of dried, add about 4-8 ounces of sliced mushrooms when you add the zucchini. You can also substitute other vegetables for the zucchini and add a half cup of frozen peas along with the tofu. On nights when I’m running short on time, I’ve been known to skip the chopping and add a 1-pound bag of frozen vegetables to my tofu (Italian blend with broccoli, zucchini, and peppers is our favorite). Ingredients 1/2 ounce dried porcini mushrooms

1 bell pepper (red, green, or combination)

2 medium zucchini

2 cloves garlic, minced

14 ounces extra-firm tofu (water-packed, not silken)

1/4 cup chopped fresh basil, packed (or add 1 tsp. dried to seasoning mix)

3-4 drops truffle oil mixed with two tbsp. water OR 2 tbsp. water Seasoning mix: 1/4 cup nutritional yeast

1 teaspoon onion powder

1/8 teaspoon chipotle or cayenne pepper

1/2 teaspoon celery salt

1/4 teaspoon smoked paprika

1/2 teaspoon thyme

1/2 teaspoon turmeric

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

2 teaspoons cornstarch

1 pinch black salt (Kala Namak, optional; adds an eggy taste but use sparingly) Instructions Put the dried mushrooms into a bowl and cover them with boiling water. Allow them to soak until soft, about 30 minutes. Pour soaking liquid through a coffee filter and save it for another use. Remove mushrooms from filter, rinse, and chop into bite-sized pieces. While the mushrooms are soaking, chop the bell pepper and cut the zucchini into cubes. Mix the seasoning ingredients in a small bowl. Mash the tofu with a potato masher or crumble it with your hands. Heat a large, non-stick skillet over a medium-high burner and add the green peppers. Sauté for 2 minutes. Add the zucchini and garlic and sauté for another minute. Add 2 tablespoons of water, cover, and cook until the zucchini is softened, about 4 minutes. Add the mushrooms, tofu, and seasoning mix and stir well. Add the truffle oil/water mixture or plain water. Stir well, turn heat to low, and cook for 5 to 10 minutes. Test seasonings, adding more salt if necessary. Serve hot. Preparation time: 30 minute(s) | Cooking time: 15 minute(s) Number of servings (yield): 6 Makes 4 servings. Per serving: 176 Calories (kcal); 6g Total Fat; (28% calories from fat); 16g Protein; 16g Carbohydrate; trace Cholesterol; 472mg Sodium; 6g Fiber. Weight Watchers Core / 3 Points.











