Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


"The mind is like tofu. It tastes like whatever you marinate it in." -Sylvia Boorstein

The refrigerator light goes on...

This is a great eggless "scrambled egg" dish. The addition of turmeric adds great color and flavor to this versatile recipe.

You can use the veggies of your choice. Green or yellow peppers are great, but even something spicy like poblano peppers brings a lot to the dish. Substitute spinach for kale, use crimini mushrooms, add more garlic… There are so many choices that can make this your own.

For tofu recipes like this, using a firm tofu and pressing the water out makes for a more "dry" version of the scrambled eggs. If you like your scrambled eggs creamier, use either regular tofu or firm tofu. You can experiment with whether to press the water out or not based on your tastes.


Tofu Scromblet

Servings: 6 | Serving size: 1/2 cup scromblet with toast and avocado

Cooking Time: 30 Minutes

This recipe keeps well and is great served later in the week for breakfast or for lunch as sandwiches.

Tofu Scromblet


14 oz firm tofu
1 Tbsp olive oil
1/2 large onion (thinly sliced)
1 clove garlic (minced)
6 oz button mushrooms (sliced)
1/2 large red bell pepper (sliced)
1 cup kale (ribs removed, chopped)
1/4 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp ground turmeric
1/4 cup parmesan cheese (shredded)
1/4 cup parsley (chopped)
1 avocado (sliced)
6 slices whole wheat bread (toasted)

Place an oblong loaf pan upside down in a medium roasting pan.

Place the tofu on top of the loaf pan and then place the top of a Tupperware container on top.

Add a heavy pan to the top to drain excess water from tofu.

Cut the tofu into small cubes. Set aside.

In a medium sauté pan, heat the olive oil on medium heat.

Add the onions and garlic.

Sauté for 3 minutes. Stir frequently.

Add the mushrooms and cook for 3 minutes. Stir frequently.

Add the tofu and break it apart so the consistency resembles scrambled eggs.

Cook for 2 minutes. Stir frequently.

Add the red peppers and kale.

Sauté for 2-3 minutes.

Add the salt, black pepper, ground turmeric, parmesan, and parsley.

Cook for 2 minutes. Stir frequently.

Toast the bread and serve it with the scrambled tofu and sliced avocado.

Nutrition Facts

Serving size: 1/2 cup scromblet with toast and avocado

Servings: 6

Amount Per Serving

Calories 268 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 3g 14%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 6mg 2%
Sodium 350mg 15%
Total Carbohydrates 22g 8%
    Dietary Fiber 7g 23%
    Sugars 4g
Protein 15g
Vitamin K 61mcg