Tofu Scramble

Makes 3 servings

Difficulty level: very easy

For a real egg flavor, add a sprinkle of Indian kala namak black salt. You only need a little! (You can find this in specialty shops or online.)


  • 2 teaspoons olive oil
  • 1 package firm tofu (approx.16-ounce), drained
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • Ground black pepper to taste
  • 2 tablespoons thinned cashew cream or other plant-based milk.


  1. Heat the olive oil in a pan over medium heat. Crumble the tofu into the pan with your hands. Cook, stirring occasionally, for 3-4 minutes until the tofu is cooked through and no water is remaining in the pan.
  2. Add the nutritional yeast, salt, turmeric, black pepper and garlic powder. Cook, stirring occasionally for about 5 minutes.
  3. Pour the thinned cream into the pan, and stir to mix.
  4. Add Indian black salt, if using, adding a sprinkle at a time until desired taste is achieved. 
  5. Serve immediately with your favorite toppings such as sliced avocado, chopped tomato, chopped fresh herbs, toast, etc.


Southwest (add to the above recipe):

  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)
  1. First, sauté the red onion and red pepper in the pan with the olive oil over medium heat until soft, about 5 minutes.
  2. Next, add the tofu, crumbling as you add. Cook as above, adding the chopped kale at the time of the spices.  Cook until the kale is softened and wilted.
  3. Serve with salsa, cashew sour cream, cilantro, hot sauce, tortillas, etc.

 Sweet potato tofu scramble (our favorite):

  • A use for left over roasted sweet potatoes.
  1. Add ½ of a cooked sweet potato (diced) with the spices and warm through. Continue with recipe.