Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese
A savory, protein-packed breakfast with earthy mushrooms and tangy goat cheese
Why This Recipe Works
Cooking the mushrooms covered first ensures they release their moisture and develop a meaty texture without needing excessive oil. The combination of earthy shiitakes and tangy goat cheese elevates this humble scramble into a sophisticated morning meal.
Instructions
Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Add the mushrooms, bell pepper, and red pepper flakes. Cover and cook until the mushrooms have released their liquid, about 5 minutes.
Uncover the skillet and stir in the shallot. Continue to cook until the mushroom liquid has evaporated and the shallot has softened, about 2 minutes.
Stir in the crumbled tofu and turmeric. Cook, stirring occasionally, until the tofu is heated through and any excess moisture has cooked off, about 3 to 5 minutes.
Remove the pan from the heat and gently fold in the goat cheese. Season with salt and pepper to taste.
Serve hot, while the cheese is still soft and creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
