+

Asian-y Tofu Scramble

Ingredients (10)

  • 6 large eggs
  • 2 tablespoons whole milk
  • 2 teaspoons chile-garlic sauce
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 ounces cremini mushrooms, thinly sliced (about 1 cup)
  • 1/4 cup red bell pepper, small dice
  • 6 ounces soft tofu, crumbled (about 1 1/4 cups)
  • 2 scallions, thinly sliced (white and light green parts only)
  • 1 tablespoon minced fresh cilantro
Try Amazon Fresh
Nutritional Information
  • Calories221
  • Fat16.06g
  • Saturated fat6.55g
  • Trans fat0.26g
  • Carbs4.54g
  • Fiber0.66g
  • Sugar2.0g
  • Protein15.55g
  • Cholesterol295.02mg
  • Sodium358.41mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Asian-y Tofu Scramble

A little bit stir-fry, a little bit breakfast—no matter how you label it, this filling combination of vegetables, tofu, and eggs is great any time of day.

What to buy: Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).

This recipe was featured as part of our Make Your Own Tofu story.

Tips for Eggs

Instructions

  1. 1Combine eggs, milk, chile-garlic sauce, and salt in a large mixing bowl and whisk until eggs are broken up and smooth.
  2. 2Melt butter in a large frying pan over medium heat. When it foams, add mushrooms and bell pepper and season with salt and freshly ground black pepper. Cook until vegetables are soft and the pan is almost dry, about 10 minutes. Add tofu, season with salt, and cook until heated through, about 3 minutes.
  3. 3Reduce heat to low and pour egg mixture into the 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 remove from heat. Serve immediately.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...