simple tofu scramble

I am a breakfast person through and through- perhaps it has to do with the fact that I am also a morning person. I could eat breakfast 3 meals a day - smoothie bowl in the morning, scrambled eggs in the afternoon, and pancakes for dinner. Is anyone else like this? Anyways, sometimes it's good to switch it up from the regular old eggs and let me tell you, this tofu scramble has captured my heart.  The best part about this particular recipe is that there is no need to marinate the tofu for hours. Mixing tofu with dry spices and sautéing it right a way gives this dish plenty of flavor! I love adding kale and other veggies like sliced zucchini and mushrooms for an extra nutritional punch. I hope you enjoy this quick and simple recipe, perfect for any time of the day!


  • 1 package (16 oz.) of firm or extra firm tofu
  • 1 TBS of turmeric
  • 1 TBS nutritional yeast
  • 1/4 tsp of cayenne pepper
  • Salt & black pepper to taste
  • 1/2 cup of chopped onion
  • 2 garlic cloves
  • Olive oil
  • 2 large handfuls of kale


Drain water from tofu package and place tofu between 2 cutting boards with paper towel above and below. Place something heavy on top such as a stack of plates and press tofu for 5-10 minutes. Crumble tofu into a medium size bowl and combine with turmeric, nutritional yeast, cayenne pepper, salt, and black pepper until evenly coated. In a large frying pan, heat 1-2 TBS of olive oil over medium heat adding in chopped onion, garlic, and extra salt and pepper until soft and fragrant. Add in tofu, stirring occasionally until golden brown. Mix in kale at the end and stir until kale softens and become a vibrant dark green color. Makes 2-3 servings.