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Scrambled Breakfast Tofu




  • Organic Firm Tofu (1 packet, 300g)

  • Olive oil

  • 1/4 red onion, thinly sliced

  • 1/2 red pepper, thinly sliced

  • 2 cups kale, loosely chopped

  • Seasoning:

    • 1/2 tsp sea salt

    • 1/2 tsp garlic powder

    • 1/2 tsp cumin powder

    • 1/4 tsp chili powder

    • 1/4 tsp turmeric (optional)




  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

  • Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 1 minute.

  • Add kale, season with a bit more salt and pepper, and salute for 1 minute.

  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

  • Serve immediately with the breakfast potatoes, toast or fruit. Feel free to add more flavor with salsa, hot sauce and/or fresh cilantro.

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