Tofu Scramble

I grew up loving breakfast for dinner. At the time, it felt a bit like living on the edge. As an adult, I must confess I still feel slightly rebellious indulging on tofu scrambles at night. Perhaps that’s why I love doing so. Either way, this simple and easy tofu scramble recipe is a 10-15 minute quick fix that easily serves two parties, two bowls full.


  • 1 block extra firm Tofu
  • Chopped veggies of choice
  • Turmeric
  • ½ cup Nutritional Yeast Flakes
  • 2 Tbsp. minced garlic (optional)
  • Daiya Cheddar style shreds (optional)


Although one might assume the standout ingredient of this scramble is tofu (based on it being in the name), it’s actually turmeric, an earthy, peppery tasting plant related to the more familiar ginger root. Not only does turmeric kick up your dish, and leave your scramble with a radiant yellow glow, it’s a natural anti-inflammatory superstar and disease preventative, thanks to one of its key components, curcumin (also responsible for its yellow sheen). On top of using any excuse to grace my food with all the turmeric, I take curcumin on the daily (400 mg veg-friendly capsules) for a double dose. Point being, your body loves this medicinal spice. For this reason, I never measure the amount of turmeric I put on my food, in this case, the scramble. As far as I am concerned, it is not possible to use too much. Just be aware that turmeric was first recognized as a dye prior to its widespread use as a spice and before its recognition for its medicinal properties. This means if you spill it on yourself or your white counter and it mixes with water, everything will turn yellow, or so I’ve learned the hard way.


Remove tofu block from package and cut into thick pieces. Place in large sprayed/non-stick pan on stove top, and cook on medium heat. Pour in generous amounts of turmeric and slowly use spoon to break the tofu into smaller pieces while mixing with the yellow spice. Add select chopped veggies. (For this particular scramble I chose carrots, mushrooms, tomato and onion). Cook for 10 minutes, stirring occasionally to avoid sticking. After 10 minutes turn to low heat. Add nutritional yeast flakes. Keep in mind these flakes have a nutty, mustardy flavor so it’s best to stir them in gradually and do some taste testing as you add more (and you can always use less than I did). Continue to stir until completely mixed. Add in optional garlic, and Daiya shreds (to taste), plus any other spice you may be especially fond of. The dish is considered done once heated thoroughly and once the shreds have melted. Serve with breakfast sidekicks (i.e. grits or home fries), fold into a tortilla or serve over spinach and make it into a salad (as pictured). Top with Sriracha, salsa or your favorite dressing, and let the breakfast for dinner rebellion begin. Note: This scramble is not limited to evening hours.