Blog: Tofu Scramble

Tofu Scramble

Get ready to start your day off right with our delectable Tofu Scramble! Bursting with flavor and packed with nutritious ingredients, this savory dish is a plant-based twist on a classic breakfast favorite. Firm tofu takes center stage, crumbled and cooked to perfection with a medley of veggies including garlic, onion, mushrooms, and bell peppers. Spiced with turmeric, cumin, and a hint of cayenne pepper for a kick, every bite is a symphony of flavors. Finish it off with nutrient-rich kale or spinach, a sprinkle of nutritional yeast for that cheesy goodness, and garnish with fresh herbs like chives or coriander. Versatile and satisfying, this scramble is equally delicious served on its own or wrapped up in a warm tortilla for a breakfast burrito. Whip up a batch today and fuel your morning with wholesome goodness!

Print Recipe

Prep Time: 5 minutes            Cook Time: 15 minutes          Yield: 5 cups      


  • 16 oz. firm or extra firm tofu, pressed or drained
  • 2 tsp. avocado 
  • 2 cloves garlic, minced
  • 1 cup finely chopped red onion
  • 1 cup button mushrooms, chopped
  • 1 medium red bell pepper, deseeded and diced
  • 1/2 cup water or soy milk or almond milk, unsweetened, if needed
  • 1 tsp. turmeric, ground
  • 1 tsp. cumin, ground
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 cup shredded kale or baby spinach
  • 1/4 cup nutritional yeast
  • Pinch of Cayenne pepper or chili powder (optional)
  • Chives or fresh coriander for garnish


  1. Heat oil in a large skillet over medium heat. Once the oil is hot, add diced onion and minced garlic. Sauté for approximately 3-4 minutes until the onions start to soften.
  2. Next, add sliced mushrooms and peppers to the skillet. Crumble tofu into the pan using your fingers, forming chunks, and add them alongside the mushrooms. Cook for about 10 minutes, stirring occasionally. If the tofu begins to stick or the pan becomes dry, add a small amount of water or soy/almond milk.
  3. Sprinkle turmeric, cumin, salt, pepper, and cayenne pepper over the mixture in the skillet. Stir well to combine. Then, introduce chopped kale and nutritional yeast to the pan. Stir and cook for an additional 3-4 minutes until the kale is slightly wilted. If the mixture is too dry, add a little extra water or soy milk
  4. Taste the scramble and adjust the seasoning with more black pepper and sea salt, if desired. Serve the warm scramble with sliced avocado and garnish with fresh herbs such as cilantro and chopped chives.

Tips and Tricks:

  • Ensure the tofu is properly pressed or drained to remove excess moisture. This helps achieve a firmer texture and allows the tofu to absorb more flavor from the seasonings.
  • Aim for a balance of textures by cooking the vegetables and tofu until they are tender but still retain some bite. Avoid overcooking, which can result in mushy vegetables or rubbery tofu.

Nutrition Facts:

tofu scramble

Call Us Today: 919-990-1130

Get in Touch

Contact Anne Till Nutrition Group for More Information Today

Contact Anne Till Nutrition Group