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21 day vegan kickstart breakfast tofu scramble

Breakfast Tofu Scramble

Extra-firm tofu, when crumbled, has a scrambled egg texture and, when paired with turmeric, a bit of an egg-like flavor, without any added cholesterol. Tofu is rich in plant-based protein and may even protect against certain types of cancer!
Course Breakfast
Servings 4 servings


  • 14-16 ounces tofu extra firm (light or low-fat when possible)
  • 1 clove garlic minced
  • ½ cup onion diced
  • ½ cup green pepper diced
  • ½ cup red pepper diced
  • ¾ cup mushrooms chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ¾ teaspoon black pepper
  • 1 teaspoon salt


  • Add 1/4 cup water to large sauté pan. Once heated, add onion.
  • When the aroma releases from the onion and it starts to become translucent, add garlic. Cook for 2 minutes, add peppers and mushrooms and add 1/4 cup water if vegetables are sticking to the pan. Cook for about 4 minutes or until vegetables are tender.
  • Crumble tofu with hands and add to pan along with turmeric, mixing well. Add cumin powder, pepper, and salt, and cook for another 4-6 minutes until everything is cooked through.
  • Serve with whole grain toast or on a warm corn tortilla.


NOTE – Kimberly added cubed potatoes, uncooked, and allowed them to steam with the veggies, covered, until potatoes were soft. To save time you can steam potatoes ahead and add them cold.
Keyword gluten-free, nut-free, vegan
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