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Author Notes: More often than not, I serve my tofu scramble with a couple of slices of toast, but this is my favorite way to prepare it when I want to elevate it to dinner-worthy status. Cooked grains are folded right into the scramble, along with some ginger, garlic, and a splash of soy. Think of it as a fried rice/scramble hybrid. A great dish for leftovers, whether that's leftover cooked rice (or quinoa) or leftover scramble. —Gena Hamshaw
- 1 tablespoon peanut or sesame oil (or another vegetable oil, such as canola or safflower)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup peeled and diced carrot
- 1 clove garlic, minced
- 1/2 tablespoon fresh ginger, grated or minced
- 9 ounces package frozen tofu scramble, thawed (or 2 cups homemade)
- 2 cups cooked brown rice
- 1 tablespoon tamari or soy sauce
- 1 green onion or scallion, tops only, chopped
- Heat the oil in a large skillet or saute pan over medium heat. When the oil is shimmering, add the onion, pepper, and carrot. Cook, stirring frequently, until the onion is tender and clear (about 5 minutes). Add the garlic and ginger and cook, stirring constantly, for 1 more minute.
- Add the defrosted tofu scramble to the vegetable mixture and stir until the scramble is warmed through. Stir in the rice and soy sauce. Taste the mixture and adjust seasoning as desired. To serve, divide the scramble onto two plates and top with scallions, as well as any other toppings of choice.