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Tofu Scramble


This is Nomi's adaptation of the recipe in The 30 Minute Vegan

This is a simple but flavorful breakfast recipe that can be used for any meal-breakfast is good any time of day after all! Using the turmeric brings egg-like color to the tofu, as well as a bit of spice.


extra-firm tofu
chopped portabella mushrooms (could also use Belgian endive, or vegetables of your choice)
high-heat safflower oil
garlic granules


Heat a splash of safflower oil in frying pan at medium heat while chopping the mushrooms, or whatever vegetable you have chosen. Fry mushrooms sprinkled with garlic granules at medium heat until shrinking notably-I sometimes turn the burner down to low medium and put lid on frying pan to achieve a fry-steam effect. For 1-2 people, crumble 1/3 of a 14 oz. block of extra firm tofu (I use West Soy brand) in the frying pan next to the mushrooms-don't mix them yet. Sprinkle the tofu with additional garlic granules and a generous sprinkle of turmeric, enough so that when mixed in with a spatula the tofu will turn the color of scrambled eggs. Turn heat to low and cover frying pan for as long as it takes to toast a slice or two of your favorite bread (I use Ezekiel's 4:9 sprouted grain low sodium). Mix the mushrooms with the tofu prior to serving. Enjoy with fruit or plain.


I don't add salt; the original recipe used onion, garlic cloves, paprika, nutritional yeast, soy sauce, sea salt & black pepper in addition to the tofu, safflower oil and turmeric listed above.