Monday, 19 October 2015

Tofu Scramble

      Sometimes I surprise myself. Like last weekend when I went to find my tofu scramble recipe on my blog and realized it didn't exist. Well that is just unacceptable. I've been using this recipe, and variations of it, for years now. It's a brunch staple in our house and a great way to get your protein first thing in the morning.

     Paired with some toast and a couple slices of tomato, or over a bed of quinoa with some avocado, this recipe is sure to please. 

If you're like me, and enjoy eating breakfast for dinner, this is a great option! Add a teaspoon of curry powder and a pinch of cayenne and you're on your way to a quick and delicious dinner. 

Serves: 2-3 3/4 cup servings (one serving of protein)
Time: 25 minutes


  • 1-2 Tbsp olive or canola oil
  • Pinch of chili flakes (optional)
  • One small onion or 3 green onions, diced (about 1/2 cup/125mL)
  • 3 cloves of garlic, minced
  • 1 tsp cumin 
  • 1/4 tsp coriander 
  • 1/2 tsp thyme
  • 1/2 tsp turmeric powder
  • 1 package firm tofu, 350-450g, rinsed and patted dry
  • 2 tsp soy sauce
  • 1 cup of greens (spinach, Swiss chard, beet tops, arugula, cabbage....), ribboned
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste 


  1. Heat oil with optional chili flakes in a pan over medium heat.
  2. Sauté onions until translucent (about 5 minutes), then add garlic and spices. Sautee for one minute or until fragrant.
  3. With clean hands, crumble tofu into the pan and stir to coat tofu with seasoning.
  4. Drizzle soy sauce on tofu and stir. 
  5. Let sauté until most of the liquid in the pan from the tofu has cooked off, 7-15 minutes depending on the tofu' sweater content.
  6. Add the greens and cover. Let cook for 5 minutes.
  7. Stir in nutritional yeast and taste for seasoning. 
  8. Remove from heat and let cool for a couple of minutes before serving.