Vegan Tofu Scramble

Tofu Scramble


  • 1 ea. 10 oz. package of firm, organic tofu
  • 2-3 Tablespoons of olive oil
  • 1 small to medium yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 8-10 crimini mushrooms, sliced
  • 1 green or red bell pepper, chopped
  • 2 cups spinach or chard cut into thin strips (chiffonad)
  • 1 medium tomato or handful of cherry tomatoes, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • sprinkle of cayenne pepper
  • salt and pepper to taste


  • Prepare the tofu mixture by draining and then crumbling the tofu in a bowl with  your clean hands or a potato masher. Add the turmeric, cumin and salt and pepper, set aside.
  • Saute the onion and garlic in olive oil until the onions are translucent. Add the bell peppers, mushrooms and saute for a few more minutes. Then add the spinach or chard and the tomatoes.
  • Add the tofu mix to the vegetables and stir.
  • Add more salt and pepper as needed.

Serve topped with guacamole and salsa or as a breakfast burrito – wrapped in a tortilla with guacamole and salsa. Enjoy!

Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, omit the mushrooms and tomatoes.