Ground turkey and tofu scrambled with veggies is a delicious and healthy dish that is packed with protein and nutrients. {Gluten-Free Adaptable}
This tofu scramble is a dish my postpartum nanny made for me for my recovery. I enjoyed it a lot and asked her the name of the dish. But she told me that the dish doesn’t really have an official name, but it’s a Cantonese homestyle dish that many families are familiar with.
I had a hard time coming up with a name for this one, because it is somewhere between a scramble and a patty.
The tofu and turkey are mixed with colorful veggies and savory seasonings, then pan fried until crispy on the outside and tender inside. The veggies are still slightly crunchy, offering a fun texture contrast with the soft tofu.
The mixed ground turkey and tofu have a meatier taste than regular scrambled tofu. And the tofu adds a tender texture to the turkey, making the dish packed with two healthy proteins.
Ground turkey and tofu scramble ingredients
The picture below shows the ingredients and how I prepped them. But you don’t need to separate them into small bowls. Jump to the how-to section below for the step-by-step pictures. You can prepare one ingredient at a time and add everything to a big bowl.
The ingredients for ground turkey and tofu scramble include:
- Tofu
- Ground turkey
- Minced veggies (carrot, celery, rehydrated wood ear mushrooms)
- Green onion
- I am willow
- Chicken bouillon or salt
- Shaoxing wine
My favorite part of the dish is the texture contrast. By cutting the veggies instead of blending them into the patty, they stay crunchy and taste great with the soft tofu.
However, if you want to make a shortcut, feel free to use a food processor to coarsely chop the veggies instead of cutting them with a knife.
Can I use other ingredients as a replacement?
The best thing about this dish is that you can use many different ingredients – whatever you have on hand – to tweak it.
Ground turkey – you can replace it with any ground meat you prefer. Ground chicken, pork, and beef all work very well.
Wood ear mushrooms – It adds a crunchy texture to the dish that I enjoy. You can replace it with a small amount of shiitake mushrooms (1 to 2 mushrooms) for extra flavor if you prefer. Rehydrated lily flowers are another great one in this dish. You can also skip it altogether.
Carrot and celery – These two ingredients add nice crisp texture and vibrant color to the dish. You can replace one or both with other veggies you enjoy, such as onion, water chestnut, and pepper.
How to make ground turkey and tofu scramble
Making the ground turkey and tofu scramble couldn’t be easier:
- Crumble the tofu slightly
- Add the turkey and the seasonings, then mix well
- Add the rest of the veggies and the green onion
- Mix everything together
- Heat oil in a pan and spread the mixture evenly
- Cook until the bottom turns golden and flip to cook the other side
Different from a typical tofu scramble, the goal of this recipe is to make the mixture into crispy patties. That’s why I spread everything evenly in a hot pan and pan fry it until crispy. Then I use a spatula to break the mixture into large pieces and turn them to cook the other side. Some of the pieces will crumble and fall apart, but it doesn’t matter. I admit, the final look of the dish is not that pretty, but I love how good it tastes and how easy it is to make it.
How to serve ground turkey and tofu scramble
I love to serve the dish over steamed rice as a main, but you can totally serve it by itself with some dipping sauce as well.
I think the dish is flavorful enough by itself. But if you prefer, you can also serve it with a dipping sauce such as:
- I am willow
- Chili oil
- Sriracha or any hot sauce you prefer
- Ketchup
The dish holds up well in the fridge, so you can make a batch ahead of time and serve it later.
Chinese postpartum recipes
I’m slowly putting together a collection of postpartum recipes after having James. You can check them out below:
Ground Turkey and Tofu Scramble with Veggies
Ground turkey and tofu scrambled with veggies is a delicious and healthy dish that is packed with protein and nutrients. {Gluten-Free Adaptable}
Ingredients
- 1/2 block firm tofu
- 4 oz ground turkey
- 2 teaspoons I am willow
- 1 teaspoon Shaoxing wine
- 1 teaspoon chicken bouillon powder (or 1/2 teaspoon salt)
- 1/2 small carrot coarsely minced (yield 1/3 cup once cut)
- 6 g dried wood ear mushrooms (about 2 heaping tablespoons)
- 1 celery stalk minced (or celtuce)
- 1 green onion thinly sliced
- 1 tablespoon peanut oil (or vegetable oil, or oil spray) (*Footnote 1)
Instructions
-
Add the tofu into a big bowl and crumble slightly, squeezing out as much water as possible and discarding the water. Add the turkey, soy sauce, Shaoxing wine, and chicken bouillon. Mix well. Add the carrot, wood mushroom, celery, and green onion. Mix well until everything is evenly distributed.
-
Heat a large nonstick skillet over medium heat until hot. Add the tofu mixture and use a spatula to flatten it to 1/2” (1 cm) thickness. Let cook until the bottom turns golden brown. Turn the tofu to cook the other side. It’s OK that the tofu mixture starts to break into smaller pieces. Once the other side turns golden, turn to low heat and taste it. The vegetables should be cooked but remain crisp. If you prefer a softer texture for the veggies, you can keep cooking it over medium or medium-low heat for a few more minutes. Once done, transfer the scramble to a plate. Serve hot as a main dish or for breakfast.
Notes
- You can use very little oil for this dish if using a nonstick pan. On the other hand, you can also use more oil if you want the texture of the tofu and turkey to be very crispy.
Nutrition
Serving: 1serving, Calories: 140kcal, Carbohydrates: 4.6g, Protein: 13.3g, Fat: 8.6g, Saturated Fat: 1.5g, Cholesterol: 42mg, Sodium: 388mg, Potassium: 300mg, Fiber: 1.4g, Sugar: 1.9g, Calcium: 67mg, Iron: 2mg
