Tofu Scramble

Jun 22, 2022 | Breakfast, Dinner, Lunch, Sandwich Filling | 0 comments

Tofu Scramble

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Lunch
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: breakfast, tofu, vegan scrambled eggs, wraps
Servings: 4 servings
Author: Denise Balistrieri


  • 1 Large Saute Pan


  • 3 Scallions, sliced (or 1/4 c diced onion)
  • 1 pkg Silken Tofu
  • 1 pkg Extra Firm Tofu
  • ¼ tsp Turmeric
  • 2 cloves Garlic, minced
  • 1 tsp Black Pepper
  • 1 tsp Kala Namak (Himalayan Black Salt) (Optional)

Optional Add Ins

  • ½ med Red Bell Pepper, diced
  • 1 sm Zucchini, thin sliced
  • 1 C Mushrooms, diced or thin sliced
  • ¼ C Tomatoes, diced
  • 2 TBSP Nutritional Yeast (to give it a cheesy taste)
  • 1 tsp Garlic, granulated (because who doesn't love garlic?)


  • Drain and press extra firm tofu for 15 minutes.
  • Heat your saute pan over medium heat. Once pan is heated, add scallions 9or diced onions) and any other vegetables you choose to add to the scramble. Saute for about 3-5 minutes or until the vegetables are tender.
  • Add the garlic and saute for about 1 more minute.
  • Crumble the extra firm tofu into the pan. Add the silken tofu. Stir to combine with the vegetables.
  • Add the turmeric and black himalayan salt (if using). Stir to combine well and incorporate turmeric so that the mixture turns yellow. If it is not yellow enough for you, add a bit more turmeric!
  • Heat until warmed through and serve!


***Serve as scrambled eggs with a side of fruit and some breakfast sausages!
***Fill a tortilla and top with salsa and avocado for a Mexican breakfast wrap!

This dish can be eaten for breakfast, lunch or dinner! Eat it as is, make a wrap, put it on an English muffin or even make a bagel sandwich! The black himalayan salt gives it just a bit of an “eggy”flavor.