Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison

READY IN: 15mins
Recipe by KateL

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!" Use plastic gloves while handling chile and remove from hands and wash hands before proceeding; be careful not to rub eyes or any sensitive areas while handling chile.

Top Review by limeleaf

This was great and easy to make. I used a lot less cheese (just personal taste), and used parsley instead of the cilantro. It looks nice on the plate and would be good for a vegetarian brunch or breakfast. Thanks for the recipe.

Ingredients Nutrition


  1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
  2. Heat the oil in a skillet, add the onion, and saute over high heat for 1-2 minutes to sear.
  3. Add the chile, cumin, oregano, and ground chipotle powder, and cook for 1-2 minutes more.
  4. Crumble the tofu into the pan, sprinkle the turmeric over all, and cook, stirring frequently, until dry and firm (but not hard).
  5. Season with salt and stir in the cilantro and cheese.

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