Tofu Scramble

By SmartyPlants | December 2, 2020
Makes 2-3 servings
This is so good, it will make you forget all about eggs. Try different combinations of veggies, depending on what you like. That's the beauty of this dish, you can easily make it your own.


1 14 oz. block firm tofu, go for organic
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1 sprinkle sea salt, to taste
3 tablespoons water
1 medium yellow onion, diced
2 cloves garlic, minced
10  cremini mushrooms, sliced
1/4 cup nutritional yeast
2 handfuls baby spinach
1 handful grape tomatoes, sliced in half lengthwise
1 large avocado, cut into small chunks
1/4 cup salsa, no oil, for topping
1 handful scallions, sliced, for topping
1 dash hot sauce, your favorite, no oil for topping , optional


  1. First, prepare the tofu. Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.

  2. While the tofu is draining, let’s prepare the spice sauce. Add granulated onion, granulated garlic, smoked paprika, turmeric, black pepper, sea salt, and water to a medium-sized bowl and whisk it all together.

  3. When the tofu is ready, crumble it up with your fingers into the bowl with the spice sauce, making sure all of the big chunks are broken up. Stir to incorporate. Set this aside to marinate while you prepare the vegetables.

  4. Heat up a large skillet for a couple minutes over medium-high heat. Add the onion and dry sauté it for about 10 minutes or until the onion starts to brown. Add a splash of water to prevent any sticking. Add the garlic and mushrooms and cook for another few minutes until the mushrooms release their juices and start to soften.

  5. Next, add the tofu mixture to the skillet. Mix well and cook for about 5 minutes, until the tofu is heated through, stirring gently. Add the nutritional yeast and stir again. Toss in the baby spinach and stir until it's just wilted. Finally, toss in the sliced tomatoes. Add salt and pepper to taste.

  6. Top with avocado, salsa, sliced scallions, and your favorite hot sauce, if you'd like. Yum!

Recipe Notes

Serve with 100% whole grain toast or even corn tortillas! Also, this is great with our Crispy Breakfast Potatoes on the side.

If you can find Himalayan Black Salt, use this in place of the sea salt. It is made from Himalayan pink salt and has a sulphuric taste and aroma, giving the tofu an eggy flavor. It can be tricky to find but worth it! You can easily order in on Amazon.

Tip: Before chopping the vegetables, prepare the spice sauce and the tofu, so the tofu can marinate while you prepare the other ingredients.

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