Tofu Scramble with Veggies and MushroomsTofu Scramble with Veggies and Mushrooms
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Tofu Scramble with Veggies and Mushrooms
1 lb. Onions
1 lb. Carrots
8 ribs Celery
1 lb. Collard Greens, fresh or frozen
1 lb. Corn Kernels, frozen
1 lb. Green Beans, fresh or frozen cut
1 lb. Mushrooms, fresh or reconstituted dried mix
1 lb. Peas, frozen
1 Jalapeņo Pepper OR Hot Sauce (to taste)
1 tsp. Turmeric, powder
1 tbsp. Oregano, dried leaves
2 lbs. Tofu, firm, OR one batch Home Made
1 cup Nutritional Yeast, large flake
2 tbsp. Soy Sauce OR Bragg Aminos

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Tofu scramble with veggies and mushrooms is a delightful treat as a main meal or for breakfast, or cold tofu scramble also makes a great pita bread or tortilla stuffer. Leftover tofu scramble can be safely stored for several days in a tightly covered container in the refrigerator.

Even though there are only two of us, we usually prepare a larger batch of food so that we have leftovers for a day or two (which by the way, are very good), so that we don't have to cook every day. If you wish to make a smaller amount, cut the recipe in half.

We also found that it is best to cook the tofu scramble in our stainless steel (non-stick) wok, but it can also be cooked on the stovetop in a large frying pan, or in a microwave oven in a large covered ceramic baking dish.

Instead of using prepared tofu, you might like to make your own, at a fraction of the cost; in which case, substitute one batch for the 2 pounds specified in the recipe. See: Making Tofu

Begin by washing and peeling the carrots and onions, and washing the celery and jalapeņo pepper and fresh collard greens and mushrooms. Dice the onions and celery, and place in the wok. The carrots can be thinly slices, shredded or diced, fresh collard greens should be shredded or chopped, the mushrooms should be sliced and the jalapeņo pepper should be finely chopped before adding to the wok (or add hot sauce as desired).

Add the oregano, mushrooms, and all the veggies to the wok, and add 1/4 cup of cold water. Turn the heat up to 375 degrees F. and stir-fry until the onions become semi-translucent.

Finely mash the tofu with the nutritional yeast and turmeric, or "cream" in a blender.

When the veggies are cooked, reduce the heat to simmer, and add the tofu mash, soy sauce, and continue stir-frying until the tofu is hot and the scramble is thoroughly blended together, which takes about 3-5 minutes.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!