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Scrambled Tofu


  • 1 tablespoon olive or canola oil
  • 1 large onion, peeled and coarsely chopped
  • 2 large garlic cloves, peeled and finely chopped
  • 6 scallions (white and green parts keptseparate, thinly sliced
  • 1/4 pound mushrooms, thinly sliced
  • 1 small red bell pepper, seeded and diced
  • 1 pound silken or soft tofu, drained andmashed or crumbled*
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon turmeric (optional)
  • 1/4 cup finely chopped pitted green olives
  • 1 sheet nori sea vegetable, finely shredded (optional)
  • Tamari or soy sauce, to taste
  • Freshly-ground black pepper
  • Hot sauce (optional)

* Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.


  1. In a large skillet or wok, heat the oil and sauté the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.
  2. Add the mushrooms, red pepper, tofu, oregano and turmeric (if using), and continue to sauté over medium-high heat for another 3 minutes, stirring frequently.
  3. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste.
  4. Pass optional hot sauce.

Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

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