RCI-EG.002.0079.002
Tofu Scramble
Tofu Scramble from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- firm tofu1 packagedrained and crumbled
- 1 tablespoon
- green bell pepper1 cupchopped
- Onion1 cupchopped
- fresh Mushrooms1 cupsliced
- garlic2 cloveschopped
- 1/4 teaspoon
- to 1/2 cup barbecue sauce (optional)1/4 unit
- Betty Crocker Bac-Os (optional)1/4 cup
- salt and pepper1 unitto taste
Method
1
Heat vegetable oil in a large skillet over medium heat. Add minced garlic cloves and diced onion, sautéing for 2-3 minutes until softened and fragrant.
3 minutes
2
Add diced green bell pepper and sliced mushrooms to the skillet, stirring occasionally and cooking until the mushrooms release their moisture and begin to brown.
4 minutes
3
Drain and press the firm tofu to remove excess moisture, then crumble it directly into the skillet using your hands or a fork to achieve an egg-like texture.
2 minutes
4
Sprinkle turmeric evenly over the tofu mixture and stir well to combine, ensuring all the tofu is coated with the golden-yellow color.
1 minutes
5
Season generously with salt and pepper, then continue to cook the scramble over medium heat, stirring frequently to prevent sticking and to develop flavor.
5 minutes
6
Fold in the sliced green onions, reserving a small amount for garnish, and stir to incorporate throughout the scramble.
1 minutes
7
Taste and adjust seasoning as needed, then remove the skillet from heat. Serve the tofu scramble warm, garnished with the reserved green onions.