I think of tofu scramble less as a vegan alternative to scrambled eggs and more as an easy dinner to pull together when you’re scrambling. Unopened tofu lasts a long time in the refrigerator (see the expiration date), so it’s an easy protein to always have at the ready. Carrots and kale are also reliable, hardy staples. Tofu scramble is great served with toast, potatoes, sliced tomato, avocado, or a big side of garlicky sautéed greens.

Big Picture

You’re going to mash the tofu and wet ingredients in one bowl and sauté the vegetables separately in a large skillet. If you have any on hand, yellow, orange or red bell peppers are a nice addition because they add sweetness and crunch (green may be a bit overpowering). I didn’t have any peppers when I made this, so they are not essential. 

You’ll sauté the vegetables in a skillet and when they are fairly soft, you’ll add the tofu to the skillet and heat everything through. The carrots and kale will continue to steam a bit and soften after you add the tofu. 

The fresh vegetables give this dish texture, the turmeric gives it color and the toppings add a fresh contrast. If you have a zesty, crunchy fresh green on hand such as flat-leafed parsley or cilantro, try some sprinkled on top as a finishing touch. For a cheesy flavor, top with nutritional yeast, and for a kick, drizzle with Sriracha. If you do opt for Sriracha, add a little bit at a time as it packs a punch.

Ingredients (serves 4) 

Tofu and wet ingredients

1 lb extra-firm tofu, mashed

1 T Tamari

1 tsp french mustard (optional)

Vegetables and oil

2 T extra virgin olive oil

1 small onion diced (approx ½ cup)

½ sweet bell pepper (approx ½ cup)

1 large clove garlic or 2 small cloves, peeled and minced

1 big carrot or 2 small, peeled and diced (approx 1 cup)

2 cups kale, thick stems removed, loosely chopped in bite-sized pieces

Dry spices

¼ tsp turmeric

¼-½ tsp paprika

½ tsp cumin

Optional toppings

¼ flat-leafed parsley or cilantro, chopped

2 T nutritional yeast

Sriracha to taste

Fresh tomato, sliced or chopped

Coarse or flaky salt and pepper to taste

Drain and mash the tofu

Drain the tofu, mash it with a potato masher or fork and toss with tamari and mustard (if using). Set aside. How mashed you make the tofu is a personal preference; I recommend aiming for a fairly uniform consistency, but with some chunks. 

Sauté the vegetables

Wash, prep, and chop the vegetables keeping them in separate piles, as you will be adding them sequentially.

Heat oil in a large skillet over medium-low heat. Add onions, peppers, and carrots. Sauté for 3-4 minutes or until carrots are just tender.

Add garlic and sauté for 1 minute, being careful not to burn.  

Add dry spices and cook for about 1 minute or until fragrant.

Bring the heat up to medium, add kale, and cook for 1 minute.

Add the tofu mixture. Mix everything together, stirring often until warmed through, about 5-7 minutes. 

If using nutritional yeast, you can add it at this stage and mix it in or sprinkle it on just before serving. 

Season with coarse salt and pepper as needed.