How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison?

You need 13 ingredients. The key ingredients include: 12 ounces soft tofu (1 carton), 1 ½ tablespoons safflower oil or 1 ½ tablespoons canola oil, 3 tablespoons onions, thinly diced, 1 serrano chilies or 1 jalapeno chile, seeded and diced, and more.

Is Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison suitable as vegetarian?

Yes, Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison Recipe

Name: Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces soft tofu (1 carton); 1 ½ tablespoons safflower oil or 1 ½ tablespoons canola oil; 3 tablespoons onions, thinly diced; 1 serrano chilies or 1 jalapeno chile, seeded and diced; ½ teaspoon ground cumin; ¼ teaspoon dried oregano; ¼ teaspoon dried chipotle powder (or more); ⅛ teaspoon ground turmeric or ⅛ teaspoon curry powder; ½ teaspoon salt; 3 tablespoons fresh cilantro, chopped; ½ cup smoked cheddar cheese or ½ cup smoked mozzarella cheese, grated; 3 tortillas, warmed; salsa, for garnish

Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison

Eats Now Editorial Team · 100 kcal · Vegetarian

Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison – a delicious recipe with safflower oil, onions, serrano chilies, ground cumin, oregano, chipotle powder. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison

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