Serves 3
35 min
Scrambled Tofu with Vegetables
Recipe GLPR8123384d0397d0
A delicate, plant-based main course featuring crumbled firm tofu gently simmered in vegetable broth with tender vegetables. This Asian-inspired dish delivers savory comfort without animal products, refined carbs, or excess sodium. Quick to prepare and naturally wholesome, it works as a light lunch or dinner centerpiece.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 lb (450 g) fresh firm tofu, drained
2 cups low-sodium vegetable stock
1 cup mixed finely chopped vegetables (such as zucchini, mushrooms, onion, spinach, or bell pepper)
Directions
Drain the tofu block thoroughly by pressing it gently between clean kitchen towels or cheesecloth to remove excess moisture. This step helps the tofu absorb the broth better.
Crumble the drained tofu by hand or with the back of a spoon into bite-sized, irregularly shaped pieces. The texture should resemble scrambled eggs, with a mix of small and medium-sized crumbles.
Prepare your vegetables by finely chopping them into small, uniform pieces. Tender vegetables like spinach can be left slightly larger, while denser items like zucchini or mushrooms should be cut smaller for even cooking.
Pour the vegetable stock into a large skillet or wide saucepan and bring it to a gentle simmer over medium heat.
Add the crumbled tofu to the simmering broth, stirring gently to distribute it evenly. Reduce the heat to medium-low and allow the tofu to warm through and begin absorbing the stock, about 8–10 minutes.
Stir in the chopped vegetables, starting with the longest-cooking varieties first (such as mushrooms or bell peppers) and adding quick-cooking greens (such as spinach) near the end. Simmer for 8–12 minutes, until vegetables are tender but still hold their shape and color.
Taste the dish and adjust seasoning if desired with additional salt-free herbs or spices. Serve warm as a light, satisfying main course.
