Tofu Scramble

My mom and I have been brainstorming our Easter Day menu and decided on a brunch theme. When I started this new “diet,” brunch was one of those things that was out of the question. Now, it’s one of my favorite menus to experiment with. I love a challenge. The latest brunch challenge that’s eluded me of late is a crustless vegan quiche recipe. I’m working on perfecting it before next weekend. In the meantime, I’m posting this tofu scramble recipe I’ve had in my archives, for those who might be looking into planning their own Easter menus in advance. I am well aware that tofu scramble is far from the most innovative of vegan recipes, but it’s hearty and healthy and it’s always a welcome accompaniment to roasted potatoes and vegetable in my home.

The truth is, I’ve never make this recipe the same twice. The one posted here is the only one I took the time to write down, but really, it’s pretty amenable to change. For a more Southwestern theme, you can reduce or even omit the turmeric and add some chili powder, melt some vegan Daiya shreds on top and finish with salsa and diced avocado. For this particular recipe, I also went a bit lighter on the spices than I’m used to, but figured my readers are all quite capable of — and likely inclined toward — making their own adjustments. Although it’s not pictured, I usually saute some portabello mushrooms with the onion and red pepper. Portobellos are my absolute favorite addition to tofu scrambles.

Tofu Scramble:

1 tablespoon olive oil

1/2 cup onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1/2 teaspoon turmeric

3/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon dried mustard

1/8 teaspoon cayenne pepper

1 lb./15 oz. extra firm tofu, drained and patted dry, crumbled

1/2 teaspoon sea salt

1/8 teaspoon white pepper


1. In a large saute pan or skillet, over medium-high heat, add oil, onion and pepper. Saute until onions begin to brown and soften, about 3-4 minutes. Add garlic and saute another 30 seconds. Add spices and toss with vegetables.

2. Add tofu and toss with spices and vegetables until coated and colored. Add salt and white pepper and toss. Saute for about 3 minutes, or until water is evaporated and tofu is slightly browned. You can add more turmeric for color or cumin to taste, plus more salt to taste. Serve immediately.


  1. Ashley says

    I can’t wait for the day that I will be brave enough to give tofu another try. Until then.. my hearty breakfast meals consist of hasbrowns with grilled veggies. However, this recipe kind of inspires me!

  2. Beth says

    Ashley — what was the tofu dish that had you swearing off tofu? I’m curious. It’s a staple in my diet, so I can’t imagine a life without it!

  3. Ashley says

    Haha, well it was long long time ago when a chinese place put tofu in the fried rice.. too chewy with a weird texture, im big on texture and if its not just right the first time I try something Im pretty sure I will never be able to try it again.

  4. says

    I can’t swear to this particular scramble, but if the “quiche” you made for Easter is any indication, this one is definitely worth a try.
    Highly recommended if you’re interested at all.
    Charlie van Becelaere recently posted..Bin Laden


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