Food & Cooking Recipes Breakfast & Brunch Recipes Tofu Egg Scramble with Avocado 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 21, 2020 Rate PRINT Share Close Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch. Cook Mode (Keep screen awake) Ingredients 2 large eggs, lightly beaten Coarse salt and ground pepper 2 teaspoons olive oil 7 ounces soft tofu (from a 14-ounce package), drained on paper towels Pinch turmeric (optional) 1 small avocado, halved, pitted, peeled, and cubed ½ cup cherry or grape tomatoes, quartered Whole-wheat bread, toasted (optional) Directions In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside. In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes. Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired. Originally appeared: Everyday Food, November 2006 Rate It PRINT