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.
Bell Pepper, Mushroom, and Tofu Scramble Recipe
Adapted from CHOW
- Yield: 4 1x
- 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
- Combine eggs, chile-garlic sauce, and salt in a large mixing bowl and whisk until smooth.
- 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.
- 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.