Search
Close this search box.
Donate

The Best Tofu Scramble

  • Serves 4 and doubles easily
  • 40 minutes

This recipe works well for breakfast, lunch, or dinner. I change up the veggies, depending on what I have in the fridge. It’s the combination of the silken and firm tofu that gives it a creamy scrambled tofu texture.

Ingredients

  • 2 Tbsp coconut oil
  • 1 Tbsp ghee, optional
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced, added at end
  • ½ - 1 jalapeno pepper, seeded and chopped, for spice kick
  • 1/2 red pepper, diced
  • 3-4 medium yams, (baked the night before, peeled and mashed) (optional)
  • 1 slender zucchini or yellow squash, quartered lengthwise and sliced
  • 1 bunch of broccoli flowerets, cut into small bite size pieces (peel and dice stalks) 2 cups baby spinach, added at the end and cooked until slightly wilted
  • 1/2 teaspoon smoky paprika
  • large pinch cayenne, optional
  • ¼ – ½ tsp cumin
  • 1/2 - 1 teaspoon turmeric (start with ½ tsp, or until tofu is a nice yellow color)
  • 1 - 2 tablespoon nutritional yeast
  • 1 – 16 oz silken organic tofu, press w/weight
  • 1 - 14 oz firm organic tofu, press w/weight
  • ¼ cup almond or cashew milk
  • 1 handful parsley, chopped fine for garnish, optional
  • 3 scallions, sliced thin for garnish
  • 1-2 Tbsp organic parmesan cheese, goat or sheep feta, optional
  • kosher salt and black pepper to taste
  • maple syrup

Instructions

  1. Heat 1 Tbsp coconut oil in a large skillet over medium heat. Add onion and allow to sweat and soften for 5 min. 
  2. Add the jalapeno, red bell pepper, broccoli and zucchini; stir as needed and continue to cook for 3-5 min. 
  3. Add garlic and cook for 1 more minute.
  4. In a separate large skillet on medium-high, heat up 1 Tbsp coconut oil, and gently break up the tofu with your fingers, leaving some nice chunks too. Continue to cook on medium heat to cook out any water content for 5-10 minutes, stirring as needed.
  5. When water has evaporated, season the tofu with salt, pepper, turmeric, nutritional yeast, paprika, cayenne, and add all the veggies that have been sautéed. Taste and adjust the seasonings. 
  6. Add in the spinach and cook until wilted. Add a little ghee and almond milk for creaminess.
  7. While the tofu is cooking, mash the yams with a fork or potato masher. Add them into the saute pan the onions and veggies were cooked in. Add 2 Tbsp water to help cream up the yams. Cook on medium-high until nice and hot. Add 1-2 Tbsp ghee or coconut oil, salt and pepper, and maple syrup to taste. Keep the yams the consistency of mashed potatoes; add a little almond milk for creaminess.
  8. Garnish the tofu scramble with a little chopped parsley, parmesan cheese, and/or chopped green onions, and serve with a side of mashed yams and toast.
Share
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.