Hearty Tofu Scramble

Recipe from StrongerTogether.coop

Whether you serve this scramble for breakfast, or breakfast-as-dinner, a jar of hot sauce or salsa on the side will spice things up nicely! The nutritional yeast adds the umami of grated Parmesan, but keeps the dish vegan-friendly.

Prep Time

20 minutes

Cook Time

10 minutes


4 Servings


2 tablespoons olive oil
1 cup onion, red (diced)
1 cup mushrooms (sliced)
1⁄2 bunch kale (shredded)
1 cup bell pepper, red (diced)
3 cloves garlic (chopped)
1 pound tofu, extra firm
1 tablespoon Mustard, Dijon
3 tablespoons nutritional yeast
1⁄4 teaspoon turmeric, ground
3⁄4 teaspoon sea salt (smoked)
1⁄8 teaspoon black pepper
4 basil, fresh (leaves, chiffonade)


In a large skillet, heat olive oil over medium-high heat and sauté the red onion, mushrooms, kale, peppers and garlic for about 10 minutes, until soft. While the vegetables are cooking, drain and crumble the tofu. Mix the tofu with the Dijon, nutritional yeast, turmeric, salt and pepper. Add the tofu mixture to the skillet and cook until heated, about 10 minutes. Sprinkle with the basil and serve immediately.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.