Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese
A savory, protein-rich breakfast featuring earthy mushrooms and tangy goat cheese
Why This Recipe Works
Shiitake mushrooms provide a meaty, savory depth that transforms standard tofu into a sophisticated meal. The addition of creamy goat cheese at the end creates a rich texture that rivals traditional eggs.
Instructions
Drain the tofu well and crumble it into bite-sized pieces using your hands or a fork.
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 the pan and cook until the mushrooms have released their liquid, about 5 minutes.
Uncover the skillet and stir in the shallot. Continue to cook, stirring frequently, until the liquid has evaporated and the mushrooms and shallots are softened and just beginning to brown.
Stir in the crumbled tofu and turmeric. Cook until the tofu is heated through and the turmeric has evenly tinted the mixture a pale yellow.
Add the goat cheese to the pan and fold it gently into the tofu. Season with salt and pepper to taste. Serve warm, when the cheese is just beginning to soften and melt.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.
