Deviled Tofu Scramble with Portabello Mushrooms


Ingredients (use vegan versions):

  • 1 12oz box firm Mori-Nu tofu, pressed & crumbled
  • 1 6oz pkg. baby portabello mushrooms, sliced
  • 1 green bell pepper, diced
  • 1 tablespoon dried dill weed
  • prepared yellow mustard (French’s does just fine)
  • several sprays of Braggs Liquid Aminos


Saute bell pepper & mushrooms in a non-
stick pan, coated with non-stick spray
until tender. Spray several times with
Braggs Liquid Aminos to taste. Crumble
tofu, and add to veggie mixture. Add
mustard (I didn’t use an exact
measurement, but it might amount to 1/8
to 1/4 cup of mustard). Add dill weed.
Mix thoroughly, and heat through.

This recipe is reminiscent of deviled eggs
with my own twist to make it into a
breakfast scramble or sandwich filling.

Serves: 2-4

Preparation time: quick

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