Tofu Scramble

Tofu Scramble

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Adjust Servings:
7 ounces Firm Tofu
1 Tablespoon Vegan Butter
0.25 cup, chopped Cherry Tomatoes
0.25 cup, chopped Green Onion
0.5 cup, chopped Spinach
0.25 teaspoon Turmeric Powder
0.25 teaspoon Ground Black Pepper
0.5 teaspoon Sea Salt

Tofu Scramble

  • 10 Minutes
  • Serves 2
  • Easy




You won’t miss the eggs in this plant-based tofu scramble!

When my husband and I went vegan for the month of January, we will wanted some sort of savory scramble in the mornings.

Tofu is a good source of protein and contains all nine essential amino acids.

It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

Do read the labels and buy non-GMO, USDA organic if possible.

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness.

It can be silken, soft, firm, extra firm or super firm. Beyond these broad categories, there are many varieties of tofu.

Tofu is used in most Asian food cultures and is especially popular in Chinese and Japanese cuisine.

For added flavor, color and nutritional value, like adding vegetables to my tofu scramble.

Cherry tomatoes add brightness and sweetness to this dish.

They are packed with vitamin C, which boosts immunity and acts as an antioxidant. It is also used in beauty care for both skin and hair.

Green onion and spinach are also a great addition.

The green onion adds a hint of that onion flavor as well as color.

Of all the leafy greens, spinach is one of the most versatile.

Spinach is nutrient rich as it contains plant protein, fiber, vitamin C and more!

Add any kind of veggies or herbs you like or have on hand.

Also, do not skip on the black pepper! It is needed for your body to enhance the absorption of turmeric and its health benefits.





Get Your Skillet

Heat up a skillet on medium-high heat then add 1 tablespoon of vegan butter and allow it to melt.

Next, add the chopped grape tomatoes, chopped green onion and chopped spinach. Stir and cook for 1-2 minutes.

With your hand crumble to firm tofu into the skillet then add the turmeric, black pepper and sea salt.

Stir and break up any bigger chunks of tofu and make sure everything is coated evenly with the seasoning to give it that egg-like yellow look.



Toast a couple of slices of your favorite bread and spoon the tofu scramble on top!

This tofu scramble can be made ahead of time and reheated. It can be kept in an air-tight container in the refrigerator for up to 2 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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