Nutritional Info

Nutrition Facts

Serving Size 1 (360g)

Calories 372
Calories from Fat 117 (31%)
Amount Per Serving %DIV
Total Fat 13g 20%
Saturated Fat 2.5g 13%
Monounsaturated Fat 5g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 6mg 2%
Sodium 422.2mg 18%
Potassium 488.4mg 10%
Total Carbohydrate 53.6g 18%
Dietary Fiber 7.3g 29%
Sugars 18.2g
Protein 12.3g 25%

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Recipe Description
This breakfast casserole adds a lot of flavor but remains lactose-free. 
Prep time
25 min
Cook time
25 min
Ready In
50 min


Serves Tool

Serves To:USMetric
10 1/4 Ounce(oz)  silken soft tofu
1/4 Teaspoon(t)  dried thyme
1 Tablespoon(T)  freshly grated parmesan cheese (optional)
1 Tablespoon(T)  extra-virgin olive oil'
1 Tablespoon(T)  extra-virgin olive oil
1/4 Cup(c)  chopped fresh parsley
1 Cup(c)  dry bread crumbs ( herbed crumb topping)
1 Pinch(pn)  ground nutmeg
1 Pinch(pn)  freshly ground black pepper
1/4 Teaspoon(t)  salt
1 Tablespoon(T)  freshly grated parmesan cheese (optional, if tolerated)
1 Tablespoon(T)  freshly squeezed lemon juice
2 Tablespoon(T)  light mayonnaise
8   eggs, beaten
3   green onions, chopped
4 Ounce(oz)  mushrooms, sliced


In a large skillet, heat oil over medium heat; cook mushrooms and green onions for 5 minutes, or until softened, Add eggs and cook, stirring, for 5 to 7 minutes, or until eggs are just set. Remove from heat.

Prepare the Tofu Cream Sauce: Using a sieve, drain tofu. In a small bowl or food processor, beat together drained tofu, mayonnaise, lemon juice, cheese (if using), and nutmeg until smooth. Stir into eggs until well combined.

Spoon into prepared pie plate.

Prepare the Herbed Crumb Topping: In a small bowl, combine bread crumbs, parsley, oil, cheese (if using), and thyme; sprinkle over eggs.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F Bake for 25 to 30 minutes, or until heated through. Serve immediately.


Additional notes

Cook's Tip: I sometimes add peas to the top to add color to the presentation. 

There are not reviews for this recipe.

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