Tofu Scramble


SourceDinneen Viggiano
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


A low-cal, low-fat breakfast that fills you up with phytonutrients


1 lb
Organic extra firm tofu (drained and pressed dry)
Onion (!large diced)
Red Bell Pepper (!large diced)
1 c
Parsley (chopped)
Jalapeno peppers (seeded and diced)
Collard (!leaves de-ribbed and chopped)
1⁄4 c
Dill (chopped)
1⁄2 c
Cherry tomatoes (halved)
1 T
Olive oil
1 t
Sweet paprika
1 t
Nutritional yeast (optional)
2 t
Black pepper
Himalayan salt (to taste)


Dice and sautee the onions. When they are translucent and cooked to oniony sweetness, add the diced peppers. Stir and sautee another three minutes, then add the chopped parsley and collards. Mix it all up, keep it cooking another 3-5 minutes until the collards are wilted and peppers have softened. Open the tofu package, drain the liquid and press the excess liquid from the tofu brick with a clean dishtowel. If you like your scramble very dry, then press long and hard. If you prefer some moisture to your scramble, then you can easy-press and go right to crumble. Break the tofu block in half and crumble into saute pan. Add all the spices, stir until it's warmed through. Serve with diced tomatoes and dill or other fresh herbs.


NOTES : This recipe will work well with a few veggies, turmeric, paprika and salt and pepper. Don't sweat following the recipe exactly. Don't skip the fresh herbs though, they really make this dish sing!