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Breakfast, Dairy Free, Mains, Recipes

Bell Pepper, Mushroom, and Tofu Scramble Recipe

January 27, 2011
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I know I’ve said it before, but there is something about tofu that is so comforting. It has a pillowy nature that gives you the sensation of being snuggled up in a poofy bed. The blessing of tofu is it has all the calming, joy-inducing effects of say macaroni and cheese without all the fat and coma-inducing properties.

I tried to get my ‘lil one to eat it when I was making this recipe by calling it power pods, but she wasn’t buying it—crazy child! Maybe I should’ve called it power pillows, but I don’t think that would’ve worked either.

I love this scramble, I’ve made it a gazillion times. It is fast—not too much chopping—and incredibly satisfying. My colleague at CHOW developed the recipe for a story we did on DIY tofu. The original recipe called for soft tofu, but I like the denseness of firm.


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Bell Pepper, Mushroom, and Tofu Scramble Recipe

Adapted from CHOW

  • Yield: 4 1x
Scale

Ingredients

  • 6 large eggs
  • 2 teaspoons chile-garlic sauce
  • 1/2 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 pound firm tofu, drained, dried with paper towels, and diced
  • 1 cup thinly sliced mushrooms
  • 1/4 cup red bell pepper, diced
  • 2 scallions, thinly sliced
  • 1 tablespoon minced cilantro

Instructions

  1. Combine eggs, chile-garlic sauce, and salt in a large mixing bowl and whisk until smooth.
  2. Heat oil in a large non-stick frying pan over high heat. Add tofu and stir-fry until lightly browned on all sides.  Add mushrooms and bell pepper and season with salt and black pepper. Cook until vegetables are soft and pan is almost dry.
  3. Reduce heat to low and pour egg mixture into pan. Gently stir until eggs thicken and begin to set, about 7 minutes. Sprinkle scallions over eggs and stir to incorporate. Continue cooking, stirring occasionally, until eggs are completely cooked through, about 2 minutes more. Add cilantro, stir to combine, and serve.

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Kate Ramos
Kate Ramos

 

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Welcome to ¡Hola! Jalapeño

¡Hola! I'm Kate Ramos. Mama of two. Iowa girl married to a Mexican-American man living in California. Here's what I love: my family, Mexican flavors, and creating great recipes that celebrate our SoCal life! I'm so happy you're here.

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