Scrambled tofu on white surface with toast garnish

A Savory, Plant-Based Start

This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, green onions, chopped tomato, salsa, diced vegetables, spinach, peppers—anything you would put in an omelet. Your imagination is the limit! It can be eaten in sandwiches or pocket breads with sliced tomato, cucumber, avocado, and lettuce—a lovely complement to a bowl of soup. Scrambled tofu is great for breakfast, lunch, or dinner.

Prep Instructions

  • Yield: 4 (2/3 cup) servings
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Recipe Ingredients

  • 1 pkg (14–16 oz.) extra-firm water-packed tofu
  • 1 tablespoon Chicken-Style Seasoning
  • 2 teaspoons nutritional yeast flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon California-style or coarse garlic salt
  • 1/8 teaspoon turmeric
  • Added salt or seasoning for added vegetables


  1. Rinse tofu well and drain. Crumble into a nonstick frying pan.
  2. Sprinkle seasonings over tofu and stir to mix evenly.
  3. Simmer until extra moisture is absorbed, stirring as needed.
  4. Do not brown. Tofu needs to simmer a few minutes to blend the flavors.
  5. Serve as you would scrambled eggs.

Nutritional Data

Calories: 107.70
Fat: 5.84 g
Saturated Fat: 0.73 g
Cholesterol: 0 mg
Sodium: 239.77 mg
Carbohydrates: 3.86 g
Fiber: 0.82 g
Sugars: 0.13 g
Protein: 10.86 g
© AdventHealth