Healthy Recipes Ingredients Healthy Tofu Recipes Peanut-Ginger Tofu Scramble 4.8 (5) 5 Reviews A favorite among our EatingWell editors, this vegan breakfast scramble is wonderfully versatile, doubling as a satisfying dinner when served with noodles or rice and a side of roasted broccoli. The crispy tofu is perfectly coated in a peanut ginger sauce, which should be added off the heat for the creamiest texture. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines and Penelope Wall Penelope Wall Penelope Wall oversees the digital editorial vision of EatingWell—drawing on both her passion for food, wellness and storytelling and over 20 years experience in digital content strategy and editorial. Penelope has a bachelor's degree in English and studio art and a minor in French from Middlebury College. EatingWell's Editorial Guidelines Published on July 25, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Friendly Dairy-Free High-Fiber Vegan Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Jump to recipe Ask anyone who’s lived in Burlington, Vermont, if they’ve eaten at Penny Cluse and you’re more than likely to be met with an enthusiastic, “Yes! I loved Penny Cluse.” The popular breakfast restaurant first opened its doors in 1998 and became a mainstay in the city. It was known for dishes like its biscuits and herb gravy, vegetarian Reuben and bucket of spuds, a pile of grilled potatoes loaded with melted cheese, scallions and salsa and topped with a dollop of sour cream. Although the restaurant ceased operations in 2022, its legacy is not forgotten by Penelope Wall, EatingWell’s assistant general manager, who likes to re-create her favorite dish from the menu, the tofu scramble. Diners at Penny Cluse could choose which sauces and accompaniments they wanted on the famous tofu scramble, and Wall would always get the peanut-ginger sauce and add avocado and cilantro. Perfect for breakfast with a corn muffin or a slice of whole-wheat toast, the Tofu Scramble with Peanut-Ginger Sauce and Avocado is also an “all-day kind of dish,” as Wall describes it. Pair it with a cucumber salad for an easy lunch, or serve it over rice or noodles for dinner. Wall, who had been going to the restaurant since she was a kid, says, “I think what I love about this dish and why I would always order it above anything else is it’s really quite unique—at least, I never went to any other restaurant where you could get a tofu scramble with peanut-ginger sauce.” Although Wall can no longer go to Penny Cluse, she keeps the flavors and memories of her meals there alive in her own kitchen. And now you can try the popular dish for yourself too. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients 5 tablespoons water 3 tablespoons smooth natural peanut butter 1 1/2 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 1 tablespoon minced fresh ginger 2 teaspoons honey 3 medium cloves garlic, minced 1 (14-ounce) package firm tofu 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt 4 scallions, thinly sliced on an angle 1 medium avocado, sliced 2 tablespoons fresh cilantro leaves Directions Whisk water, peanut butter, vinegar, soy sauce, ginger, honey and garlic together in a small bowl until smooth. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Drain tofu; pat dry with paper towels. Slice the tofu crosswise into 8 (1/2-inch-thick) slabs. Coarsely crumble each slab into uneven pieces. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Heat oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and sprinkle with salt; cook, undisturbed, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Flip the pieces gently; cook, stirring occasionally, until all sides are golden brown, about 7 minutes. Add scallions; cook, stirring constantly, until the scallions are bright green and tender, about 2 minutes. Remove from heat; pour the peanut-ginger sauce over the top and gently stir to coat the tofu. Transfer to a platter. Top with sliced avocado and cilantro leaves. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel EatingWell.com, July 2024 Rate It Print Nutrition Facts (per serving) 274 Calories 20g Fat 14g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3/4 cup Calories 274 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 6g 21% Total Sugars 5g Protein 15g 30% Total Fat 20g 26% Saturated Fat 3g 16% Cholesterol 0mg 0% Vitamin A 17µg Vitamin C 10mg 11% Vitamin D 0µg Vitamin E 2mg 14% Folate 75µg Vitamin K 67µg Sodium 453mg 20% Calcium 318mg 24% Iron 3mg 17% Magnesium 79mg 19% Potassium 525mg 11% Zinc 2mg 17% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.