Tofu Scramble

Tofu Scramble

I’ve been making a variation of this Tofu Scramble for some time now. I swore I had posted this before, but when I went to show someone the recipe I couldn’t find it.

You can add or change this recipe as you see fit. It is very flexible and a great starting point for experimentation. Add some peppers or some fresh onion/garlic. Maybe you like mushrooms. There are dozens of versions on other sites. Go crazy. Experiment. It is all good!

This goes great with baby kale, spinach, or wrapped up in a tortilla. Make a double batch as it will go fast. Hot or cold, it is tasty.


  • 1 brick of extra firm tofu, squeezed
  • 2 1/2 tablespoons of nutritional yeast
  • 1 tablespoon fat free soymilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • fresh ground sea salt to taste


  • Drain the tofu and then place in a cloth napkin or cheese cloth. Twist the cloth to force the tofu into a ball and squeeze out as much liquid as you easily can. This step is critical to good texture.
  • Heat a large skillet over medium heat and then add the crumbled tofu. Stir until warm.
  • Add the rest of the ingredients and continue to gently stir for another 7 minutes.
  • Enjoy!

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