Food & Cooking Recipes Breakfast & Brunch Recipes Soy Scramble Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Thanks to a pinch of turmeric, tofu can masquerade as eggs in any scramble. Try it with toast at breakfast, wrap it in a tortilla for lunch, or serve it atop rice for dinner. Ingredients 14 ounces firm tofu 2 teaspoons extra-virgin olive oil ½ medium red onion, sliced 1 large green bell pepper, stemmed, seeded, and thinly sliced (1 cup) 6 ounces cherry tomatoes, halved (1 ¼ cups) 1 ½ teaspoons chopped fresh thyme leaves ½ teaspoon ground turmeric ¾ teaspoon coarse salt ½ teaspoon freshly ground pepper 1 ounce freshly grated Parmesan cheese (about 5 tablespoons) 2 tablespoons chopped fresh chives Directions Place tofu on a rimmed baking sheet lined with paper towels, then cover it with a layer of paper towels. Place a baking sheet on top, and press to remove as much liquid as possible. Crumble tofu into 1-inch pieces. Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper, and cook until softened, about 3 minutes. Stir in tofu, tomatoes, thyme, turmeric, salt, and pepper, and cook for 3 minutes. Stir in Parmesan and 1 tablespoon chives. Sprinkle with remaining chives, and serve immediately. Cook's Notes This recipe calls for exactly 1 carton of tofu, rather than leaving 1/16 of it to languish in the fridge. Opened tofu can be refrigerated, however, for up to 5 days in a resealable container, as long as it's covered with water that's changed daily. Rate it Print