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Scrambled Tofu with Vegetables

A tofu scramble with vegetables, seasoned with turmeric, garlic, onions, bell peppers, mushrooms, tomatoes, and liquid amino.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Scrambled Tofu with Vegetables

Ingredients

Directions

Prepare the tofu

  1. Freeze the tofu in the original package for a minimum of 12 hours.

  2. Defrost the unopened package in warm water or overnight in the refrigerator.

  3. Drain the liquid from the package and press the tofu firmly between your hands to rid it of excess liquid.

  4. Crumble the tofu in a mixing bowl and sprinkle with the turmeric and mix well.

Cook the scramble

  1. Spray a nonstick skillet with canola oil spray and set over medium heat.

  2. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes.

  3. Add ¼ cup of water and 2 teaspoons of the liquid amino, and stir.

  4. Add the tomatoes, bell peppers and mushrooms, and cook, stirring, for 3 minutes.

  5. Add the tofu, and stir for additional 4 to 5 minutes.

  6. Drizzle in ¼ cup water and the remaining 1 teaspoon liquid amino and stir for an additional 3 minutes.

  7. Season with salt and pepper to taste and top with the scallions.

Nutrition, whole recipe (rough)

216Calories
15 gProtein
6 gFat
30 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Tofu100g firm76
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Turmeric1 tsp ground (3g)9
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tofu + turmerictop 4% of all pairs
    Smell alikemoderate
    Cooked together102 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Pepper + turmerictop 5% of all pairs
    Smell alikemoderate
    Cooked together4,478 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Turmeric + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together3,363 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu
Provides the protein base; pressing and crumbling give it the texture of scrambled eggs.
Onions
Soften and turn sweet as they cook, building flavour in the base of the scramble.
Mushrooms
Release moisture as they cook, adding savoury depth and a tender bite.
Bragg's liquid amino or tamari
Adds salty, savoury flavour and colour to the tofu as it simmers.
Ground turmeric
Gives the tofu a yellow, eggy colour.

The step that matters

Pressing the tofu firmly. Removing excess liquid lets the crumbled tofu brown and hold a scrambled texture instead of turning soggy and steaming in the pan.

Swap the turmeric

How well each one fits the dish's main ingredients (tofu, pepper, mushroom, garlic, onion, sauce, tomato):

  1. Cuminfits better
  2. Thymefits about as well
  3. Oreganofits about as well
  4. Turmericthe original

Fit is the average pairing score against tofu, pepper, mushroom, garlic, onion, sauce, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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