Plant-based ScrambleThis plant-based scramble uses tofu instead of eggs, enriched with miso for a savory boost. It’s a healthy and satisfying alternative.
<Preparation> Drain the tofu well and crumble it into small pieces.
Heat olive oil in a large skillet over low-medium heat. Sauté the garlic until fragrant.Add the onions and mushrooms, and cook until they are golden brown.
Add the crumbled tofu, miso, and turmeric powder. Stir and cook thoroughly.Season to taste with salt and pepper.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website.
By clicking “Accept Cookies”, you consent to our use of cookies while you use this website.
For more information on how we process your data, please see our Privacy Policy
