Tofu Scramble

This TOFU SCRAMBLE is very much loved by our son, whether I serve it for breakfast or a quick fix dinner. The turmeric makes it look like scrambled eggs. Turmeric is more than just a spice, it is a powerful antioxidant and has a natural anti-inflammatory effect.


Feel free to use your favorite veggies for your tofu scramble.


Watch as you add yellow turmeric to the white color of the tofu…




…and see how the tofu will be transformed into a beautiful yellow scramble.

Tofu Scramble
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 1/2 onion, chopped
  2. 1/2 tbsp olive oil
  3. 1 garlic clove, minced
  4. 1 bunch asparagus, chopped
  5. 2 small zucchini, chopped
  6. 1 package button mushrooms, chopped
  7. 1/4 cup fresh parsley, chopped
  8. 2 tbsp tamari
  9. 1 tsp truffle oil
  10. 2 tbsp Umeboshi vinegar
  11. 1 1/2 tbsp nutritional yeast
  12. 1-2 tsp turmeric
  13. Salt, freshly ground black pepper
  14. 2 handful of baby spinach leaves
  15. 1 package tofu, drained and dried
  1. Heat oil in a large pan. Saute onion for 3 minutes until soft. Add garlic and cook for another minute, stirring.
  2. Add zucchini, mushrooms and asparagus and cook until tender but still firm, about 2 minutes.
  3. Crumble tofu into the pan and cook for 2 minutes.
  4. Add tamari, truffle oil, vinegar, turmeric, nutritional yeast, salt and pepper and mix well. Cook for 2 minutes.
  5. Add spinach leaves and cover the pan. Turn off the heat, wait until leaves have wilted and stir in the parsley.
  6. Serve warm or cold.

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