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Tofu Scramble

breakfast tofu Jan 22, 2020

Tofu scramble can make a great swap for eggs since tofu is cholesterol-free and has little saturated fat.

  • 12 oz. extra firm tofu
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon minced onion
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon black salt (optional but recommended)
  • 1/8 teaspoon curry powder
  • non-stick oil spray 
  1. Cut the tofu package open.

  2. Wrap tofu in 4 paper towels and gently squeeze to remove some of the water.

  3. Spray skillet with non-stick spray.

  4. Heat skillet on medium heat.

  5. Crumble tofu into the pan.

  6. Sprinkle remaining ingredients on tofu and cook until tofu is dry and heated through (about 3-5 minutes).


  • Heat up a tortilla and wrap the tofu in it for a quick burrito.

  • Add fresh vegetables. You could saute onion, minced garlic, and one or more other vegetables like bell peppers, broccoli, sun-dried tomatoes or spinach. Once vegetables are cooked, crumble in tofu and complete the recipe.

  • Add a can of rinsed and drained black beans and 1/2 cup salsa to your tofu and then put it in a wrap for a Southwest breakfast burrito. FOR FREEZER - wrap burritos individually in parchment and store in a freezer bag. To eat, defrost in the refrigerator overnight or use microwave defrost settings. Once defrosted, heat in a skillet sprayed with non-stick spray

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