New This Month

Tofu Egg Scramble with Avocado

Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.

Source: Everyday Food, November 2006


  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 2 teaspoons olive oil
  • 7 ounces soft tofu (from a 14-ounce package), drained on paper towels
  • Pinch turmeric (optional)
  • 1 small avocado, halved, pitted, peeled, and cubed
  • 1/2 cup cherry or grape tomatoes, quartered
  • Whole-wheat bread, toasted (optional)


  1. In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

  2. In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.

  3. Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.

Reviews Add a comment