Tofu Scramble

Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 3-4


  • 2 tbsp olive oil (divided)
  • 1 (12-16 oz) block of extra-firm tofu, drained and patted dry
  • ¼ cup nutritional yeast (can find this at Trader Joe’s and health food stores)
  • 2-3 tbsp low-sodium soy sauce (or tamari for gluten-free version)
  • ½-1 tsp turmeric
  • ½-1 tsp garlic powder (optional)
  • 1-2 cups sautéed veggies of choice (mushrooms, onions, peppers, cabbage, broccoli, cauli, spinach, etc.)
  • Salt and pepper to taste


  1. Heat 1 tbsp olive oil over medium heat. If the olive oil starts to smoke, the pan is too hot. Rinse with water and start over with new oil. Add veggies and sauté until soft. Set veggies aside.
  2. Add additional 1 tbsp olive oil to pan. Crumble the tofu with your hands into the hot pan and sprinkle with salt. At this point, you can turn up the heat slightly.
  3. Sauté tofu until it begins to brown (no need to monitor the temperature for food safety concerns; it’s safe to eat tofu even when raw).
  4. Add the nutritional yeast, soy sauce or tamari, and turmeric, and stir to incorporate. Taste and adjust seasonings accordingly, adding salt and pepper at this time.
  5. Stir in the cooked veggies and serve hot.
* Adapted from Post Punk Kitchen