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Tofu Scramble

Garlicky Tofu Scramble with Green Onions and Herb Salad

Amanda Haas
My son Charlie recently asked to mess around in the kitchen while I was working on this book. I reluctantly agreed, knowing he'd be in my way making a mess. But he ended up combining a few things I never would have, and I found myself eating this recipe directly out of the pan. His biggest tip? The tofu needs to be really dry. Drain it, cut in half cross-wise, and place paper towels over and under it. Then press down on the tofu with the paper towels to extract and absorb the water. You might need to do this a few times before dicing the tofu.
Charlie, thank you for reminding me that sometimes creativity just has to happen!
Prep Time 10 mins
Cook Time 8 mins
Servings 4


  • 3 Tbsp fresh-pressed coconut oil or extra-virgin olive oil
  • 3 green onions, white and green parts, thinly sliced on the bias
  • 3 garlic cloves, peeled and thinly sliced
  • One 15-oz package firm tofu, thoroughly drained and diced into 1/2 inch pieces
  • Kosher salt
  • 1 cup mung bean sprouts
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped parsley
  • 1 Tbsp lime juice, plus more as needed
  • Fish sauce for serving (optional)
  • Cooked brown rice for serving (optional)
  • Poached eggs for serving (optional)


  • Place the coconut oil, white parts of the green onions, and garlic in a cold sauté pan. Turn the heat to low. As the aromatics warm, stir occasionally until they are lightly browned and softened, about 4 minutes.
  • Add the tofu and a pinch of salt and turn the heat to medium. Cook, stirring occasionally, until the tofu is well coated with the oil and warmed, about 3 minutes.
  • Stir in the mung bean sprouts and warm for 1 minute. Add the green parts of the green onions and the mint, parsley, and the lime juice.
  • Stir to combine. Taste, adding fish sauce or additional lime juice, if desired.
  • Serve the scramble on its own, or over brown rice with poached eggs on top.
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