breakfast, mains

Delicious and Easy Tofu Scramble

January 30, 2016

I am not going to lie that cooking tofu scrambles has always intimidated me.  I would occasionally order it at some vegan restaurants; some tasted bad. Until I went on a trip to New York and had the best breakfast I’ve ever had and yes it involved a tofu scramble.  Since returning home I longed for that amazing tofu scramble so I tried to re-create it and if I do say so myself I did a damn good job.  Now I can stop the cravings AND its healthy, delicious and so easy to make. That’s what I call a win-win.

This tofu scramble is full of delicious nutrient-rich veggies and protein packed, which makes it the ideal weekend breakfast for champions.  Red peppers are high in antioxidants, vitamin C and boosts your metabolism, mushrooms are high in zinc, the kale adds fiber and the spices, especially turmeric, are anti-inflammatory for the body.  Its also warm, filling and utterly delicious and the best part is that its so simple to make, yet packed with a ridiculous amount of flavour.

Delicious and Easy Tofu Scramble

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 150 g extra firm tofu
  • 1/4 yellow onion diced
  • 1/2 red pepper diced
  • 1 cup mushrooms sliced
  • 1 cup kale or spinach shredded
  • 1/4 cup water
  • 1/2 tsp pink salt
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp dried oregano
  • 1/4 tsp black salt*
  • 1 tbsp olive oil extra virgin
  • pepper to taste


  1. Wrap the block of tofu in some paper towels and put something heavy on top of it to help drain and dry the tofu out

  2. Cut up the onion, red pepper, mushrooms and kale

  3. Mix the garlic powder, turmeric, coriander powder, oregano and salt in a small bowl then add the water, stir and set aside

  4. Heat the EVOO in a pan on medium high heat and add the chopped onion, red pepper and mushrooms to it for approx. 3-5 minutes and season with pepper

  5. Add the chopped kale to the pan and cook another 1-2 minutes

  6. While that's cooking, start crumbling the tofu up with either a fork or your hands and put the veggies on one side of the pan and add the tofu to the other side and heat for 1 minute

  7. Pour the majority of the sauce over the tofu and a little bit over the veggies and stir everything together for another 5 minutes and serve!

Recipe Notes

*black salt is a special kind of salt that smells like sulphur.  When you think about eggs - the smell that makes them smell 'eggy' is sulphur.  In this recipe, if you use black salt it will make your tofu stand out and taste more like the real deal. But its totally optional and delicious without! Most Indian grocery stores carry black salt or you can buy it on Amazon.


If you try this recipe I would love to see it and share it! Tag me on IG @thegreenerer, using the hashtag #thegreenerer

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1 Comment

  • Reply May 13, 2017 at 3:41 am

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