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Quick Tofu Scramble

This a great recipe for clearing out leftovers. Crumbled tofu, veggies and a few seasonings are all it takes to put together a quick plant based breakfast sure to please!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: breakfast, brunch, Gluten free
Keyword: Breakfast
Author: Linda Illingworth, RDN CSSD


  • 1/2 pound firm tofu, preferably sprouted
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1/4 tsp. smoked paprika
  • 1/2 cup chopped onion
  • 1/2 cup veggies, finely chopped broccoli, cauliflower, asparagus
  • salt to taste
  • 1 Tbsp. avocado oil
  • 3/4 cup cooked sprouted brown rice


  • 1. Drain tofu and squeeze gently with hands to release a much water as possible. Crumble into a mixing bowl.
    2. Heat a skillet on medium heat. Add avocado oil.
    3. Add onions to oil and cook until until soft.
    4. Add veggies and continue to cook over medium heat.
    5. While onions are cooking, mix tofu with seasonings. Stir thoroughly.
    6. When veggies are still tender crisp, add tofu and continue to cook.
    7. When tofu is heated through and veggies are cooked to your liking, add cooked grain of choice...I used sprouted brown rice. Stir and cook until heated through, about 2 minutes more.
    Serve with sirracha or salsa, or stuff into a tortilla for a breakfast burrito.
    A chopped fruit salad is a nice side compliment!