How To Make Tofu Scramble

Tofu Scramble



·         8 ounces extra-firm tofu
·         1-2 Tbsp olive oil
·         1/4 red onion (thinly sliced)
·         1/2 red pepper (thinly sliced)
·         2 cups kale (loosely chopped)


·         1/2 tsp sea salt (reduce amount for less salty sauce)
·         1/2 tsp garlic powder
·         1/2 tsp ground cumin
·         1/4 tsp chili powder
·         Water (to thin)
·         1/4 tsp turmeric (optional)

FOR SERVING (optional)

·         Salsa
·         Cilantro
·         Hot Sauce
·         Breakfast potatoes, toast, and/or fruit


1.    Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

2.    While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

3.    Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

4.    Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

5.    In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

6.    Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

7.    Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

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