Go Back
+ servings

Tofu Scramble

Course Breakfast
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author Planted and Picked


Tofu Mixture

  • 1 block firm organic sprouted tofu, crumbled
  • 2 tsp extra virgin olive oil
  • 1/4 cup onion diced
  • 1/4 cup bell peppers diced
  • 1/2 cup mushrooms diced
  • 1 cup firmly packed spinach chopped
  • 1/4 cup vegetable broth
  • 1 tsp maple syrup


  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley or 3 times the amount if using fresh
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tsp Kala Namak (Himalayan black salt)


  • Start by pressing your tofu in order to remove the moisture. We use a tofu press but you can also wrap it in a kitchen towel, put it on a plate and place a weight on top. Leave for about 30 minutes. Squeeze out the moisture and then crumble it into a bowl.
  • Dice the onions, peppers and mushrooms.
  • Chop the fresh spinach.
  • Combine the nutritional yeast, garlic powder, oregano, parsley, paprika, turmeric and black salt. Set aside.
  • Heat the olive oil in a frying pan. Add onions, peppers and mushrooms and sauté for about 5 minutes, until vegetables are tender.
  • Add spices and sauté for 1 to 2 minutes to release flavours.
  • Add spinach and vegetable broth and sauté for a couple of minutes more until spinach is wilted and vegetable broth has cooked off.
  • Add crumbled tofu and maple syrup and cook for about 8 minutes, until tofu has released its moisture and you are happy with the texture.