Stella Blues Tofu Scramble
By Mary McDougall
My daughter, Heather, and I love the tofu scramble at Stella Blues Cafe on Maui, where they serve it with country-style potatoes and onions. This is my rendition of the dish, and I like it even better than the original. We serve it on its own, over potato pancakes, or with a side of hash browned potatoes for breakfast, lunch, or dinner.
Serves: 4
Prep Time: 15 min
Cook Time: 12 min
Ingredients
4 Cups
Small broccoli florets
1 Bunch
Scallions (green and white parts), chopped
1 Pound
Fresh mushrooms, sliced
1 Pound
Firm tofu, drained and cut into 1/2 inch cubes
3/4 Cup
Tahini sauce
2 Tsp
Soy sauce (optional)
Sriracha hot sauce (optional)
Directions
1
Steam the broccoli over boiling water just until it is tender, about 5 minutes. Remove from the heat, drain, and set aside.
2
Put the scallions and mushrooms in a large nonstick skillet with 2 tablespoons of water. Cook over medium-high heat, stirring frequently, for 5 minutes, until they begin to soften. Add the tofu and cook for 3 minutes. Add the Tahini Sauce (recipe in Dressings & Sauces), soy sauce, the reserved broccoli, and a few squirts of Sriracha, if you wish. Mix and cook 2 to 3 minutes, until everything is heated through and the sauce has thickened slightly.
3
Serve immediately.
TIP: To easily make this soy-free, our Operations Manager, Tiffany Hobson, makes this dish with 3 cups cubed, cooked potatoes instead of the tofu.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.