This recipe is fantastic for kids! It’s simple to create and doesn’t require baking. At potlucks and family gatherings, this is a perennial favorite. Quite vibrant! I remember my mother making this when I was a kid, and I’ve seen other variations in cookbooks. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 bunch green onions, chopped
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (12 ounce) package firm silken tofu, drained and mashed
- ground turmeric to taste
- salt and pepper to taste
- ½ cup shredded Cheddar cheese (Optional)
Instructions
- Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 306 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used salsa instead of diced tomatoes, didn’t use cheese
ingestable but my husband and I didn’t like it. runny, wondering if maybe adding in a bit of chickpea flour might help? I knew it wouldn’t taste like eggs so my expections were not too high. Our son actually liked it so I’m sure some will and some won’t. I was a big egg lover before I went plant based so my eggs expectations are probably too high.
Really good tasting recipe! I was surprised at how long this meal sustained my appetite. It held me until lunch, no snacking in between! I’ve made twice so far.
I made this for my guests with firm tofu which I dried well. I also dried with kitchen towel the canned tomatos and added cayenne pepper to it as well as yellow pepper. My guests loved it and it came an instant hit. Colorful, toasty and healthy morning treat!
Great base for experimentation. Healthy and delicious.
I added a can of mushrooms
Great recipe!! The only thing I added is paprika which really gives it a kick. I also paired it with garden veggie tortilla. Yummy!
I’m not eating dairy right now, so I needed something to use up some veggies that wasn’t with eggs! This fit perfectly and is a very versatile recipe. I did use firm tofu, and I think that’s what the submitter was trying to say. It says “firm silken”. Anyway, use firm or extra firm. Be sure to drain it really well, and I preferred mine crumbled rather than mashed. I used the veggies I had on hand – spinach, asparagus, red pepper, and sweet potato. I did not have tumeric so I used garlic power, onion powder, and cayenne pepper, in addition to the salt and pepper. I also used 2 tbsp salsa instead of the diced tomatoes. Seriously, this is great!
very delicious
Added cumin, oregano, carrots and potatoes. It was delicious.
Good basic recipe. This is easily customized to individual tastes and to whatever ingredients one has on hand. I used one fresh tomato, added about half of a bell pepper, about a tablespoon of red onion (in addition to about half a bunch of green onion) and a clove of garlic to my scramble. I served it with corn tortillas and had shredded cheddar on the side for whoever wanted it. Good stuff. Will definitely keep it in my recipe box.
Easy recipe and quick once ingredients are assembled.
I made this and followed the recipe exactly and me and my husband love it! This is a keeper
This one is in regular rotation at our house — delicious, nutritious, cheap, and easy to make. As others have pointed out, you need to buy extra firm tofu and freeze it then thaw it. This will allow it to hold together as you squeeze the liquid out of it. Only then should you crumble it. I rarely have green onions around, and usually use one med yellow cooking onion instead. I use diced tom’s that includes roasted garlic and onion. I’ve never tried it with cheddar; we use jack cheese instead. For a main dish, serves two.
I made this for my kids and they loved it! They’ve asking for me to make it again. Oh, and I bought all of the ingredients at the 99 cent store so it was a very cheap dinner for the 4 of us:)
outstanding recipe. my husband (a big fan of runny eggs) loved it. instead of the canned tomatoes I added 2 small chopped tomatoes, fresh garlic, and chopped fresh cilantro. used daiya cheddar and nutritional yeast served it with vegan sausage and toast. definitely a keeper
Great for a summertime lunch! Modifications: I used ready-made salsa to substitute for the tomatoes and onions, and added minced garlic & cayenne. I omitted the cheese though. This would make a good pita wrap filling! 🙂
I didn’t like this. I thought the tomatoes were sour next to the tofu. It has a pretty strange taste and I didn’t think the turmeric helped.
My family LOVES this, I made a few changes. I put swiss cheese on top and put it into pita pockets… wonderful meal.. You won’t have to drain the tomatoes if you wrap the tofu up in a cheese cloth and let the water drain totally out of it.
Really enjoyed making this – we added mushrooms and green peppers. The tofu seemed to added a nice velvety texture not the same as eggs but somewhat similar. Delicious!
I picked this recipe because I liked the idea of the tomatoes mixing with the tofu, but I found it to be too much-maybe half a can would have been better…but then what to do with the other half? 😛 I omitted the cheese-not in the diet. I added chopped garlic and a few mushrooms, along with some cayenne and cumin. I also crumbled some firm tofu (not silken). But I still thought it tasted like tofu-not sure how people can mistake it for eggs 😛 It was a nice change, but I’m not sure it satisfied.