Tofu Scromblet



Serving size

1/2 cup scromblet with toast and avocado
30 minutes

This recipe keeps well and is great served later in the week for breakfast or for lunch as sandwiches.

Tofu Scromblet


14 ounces Extra firm tofu
1 Tbsp. Olive oil
1/2 large White onions (thinly sliced)
1 clove Garlic, raw (minced)
6 Ounce Mushrooms, white, raw (sliced)
1/2 Large Red bell peppers (thinly sliced)
1 cup Kale, raw (ribs removed & chopped)
1/4 tsp. Salt
1/2 tsp., ground Black pepper
1/2 tsp. Ground turmeric
1/2 cup Parmesan cheese (grated)
1/4 cup chopped Fresh parsley
1 medium Avocados, raw (sliced)
6 slices Whole wheat bread (or gluten-free bread)(toasted)


Place an oblong loaf pan upside down in a medium roasting pan.

Place the tofu on top of the loaf pan and then place the top of a Tupperware container on top.

Add a heavy pan to the top to drain excess water from tofu.

Cut the tofu into small cubes. Set aside.

In a medium sauté pan, heat the olive oil on medium heat.

Add the onions and garlic.

Sauté for 3 minutes.  Stir frequently.

Add the mushrooms and cook for 3 minutes.  Stir frequently.

Add the tofu and break it apart so the consistency resembles scrambled eggs.

Cook for 2 minutes. Stir frequently.

Add the red peppers and kale.

Sauté for 2-3 minutes.

Add the salt, black pepper, ground turmeric, parmesan, and parsley.

Cook for 2 minutes.  Stir frequently.

Toast the bread and serve it with the scrambled tofu and sliced avocado.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is a low sodium recipe.

Recipe Notes

This is a great eggless “scrambled egg” dish. The addition of turmeric adds great color and flavor to this versatile recipe.

You can use the veggies of your choice. Green or yellow peppers are great, but even something spicy like poblano peppers brings a lot to the dish. Substitute spinach for kale, use crimini mushrooms, add more garlic… There are so many choices that can make this your own.

For tofu recipes like this, using a firm tofu and pressing the water out makes for a more “dry” version of the scrambled eggs. If you like your scrambled eggs creamier, use either regular tofu or firm tofu. You can experiment with whether to press the water out or not based on your tastes.

"The mind is like tofu. It tastes like whatever you marinate it in."

Sylvia Boorstein