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Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes
Scrambled Tofu


  • 1 Tbsp Eden Extra Virgin Olive Oil
    or Eden Toasted Sesame Oil
  • 1/2 cup onion, diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup organic sweet corn, fresh or frozen
  • 1/4 cup carrots, julienned
  • 1 pound organic extra firm tofu, rinsed and drained
  • 2 tsp Eden Shoyu Soy Sauce, or to taste
    or Eden Ume Plum Vinegar
  • 1/4 cup scallions, sliced
    or minced parsley
  • 1/4 tsp freshly ground black pepper
  • 1 tsp turmeric, optional


Heat the oil in a large skillet and sauté the onions for 2 to 3 minutes. Add the carrots and sweet corn. With your hands crumble the tofu on top of the vegetables. Sprinkle the shoyu or ume plum vinegar over the tofu, cover and reduce the flame to medium-low. Cook for 5 minutes or until the tofu fluffs up like scrambled eggs. Remove the cover, turn the flame to high, mix in the red pepper, scallions, black pepper and turmeric. Cook another 2 to 3 minutes, stirring frequently until all liquid from the tofu evaporates. Serve hot for breakfast, lunch or dinner.

Nutritional Information

Per serving - 169 calories, 10 g fat (52% calories from fat), 15 g protein, 6 g carbohydrate, 1 g fiber, 0 mg cholesterol, 184 mg sodium

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