Tofu Scramble

Vegan, Breakfast, Savory

4 Servings Print

Vegan breakfast for the win!


1 (14 oz) package Wildwood Organic Firm tofu, drained

2 Tbsp. Riojana olive oil

½ organic yellow or white onion, diced

1 organic bell pepper, diced

4 oz. organic shiitake mushrooms, sliced

3-4 cloves organic garlic, minced

½ bunch organic greens of choice, torn in bite size pieces

2-3 Tbsp. bulk nutritional yeast

¼ tsp. bulk ground turmeric

Kosher salt and fresh cracked pepper to taste

Dash of red pepper flakes


Step 1

Set the tofu on a dish towel and place another on top and set something on it. This will help drain all the water out of the tofu. Allow to stand for 30 minutes.

Step 2

Add 1 Tbsp. olive oil to a skillet and heat over medium heat. Once hot, add your onion and bell pepper. Allow to cook for 3-4 minutes. Move over to the sides of the pan.

Step 3

Add your other tablespoon of oil to the pan and add your mushrooms. Cook for 2-3 minutes or until they are starting to cook down. Add in your garlic, cook for 30 seconds. Season with salt and pepper.

Step 4

Add in your greens and toss to combine.

Step 5

Break up your tofu and add to the pan. Sprinkle your nutritional yeast, turmeric, salt, pepper, and red pepper flakes if using. Stir everything together. Cook for 2-3 minutes or until your greens have cooked down some and your turmeric is completely incorporated into the tofu.

Step 6

Once everything is incorporated, turn off heat and adjust seasonings as needed.