Tofu Scramble - The Buddhist Chef

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Tofu Scramble





Tofu scramble can be enjoyed as a quick meal, or served with toast, fruits and juice for a complete breakfast. Try out this amazing recipe that allows for leftovers to be reheated quickly the next morning.  Enveloping scrambled tofu into burritos makes it easy to take on the go. You could also add black beans, salsa, avocados for a perfect go-to dinner for busy weeknights. Enjoy!


1 small onion, chopped
1/2 red bell pepper, diced
4 sliced mushrooms
2 tablespoons vegetable oil
1/2 cup water
1 block 450g firm tofu, crumbled
1/4 tsp turmeric
1/4 tsp paprika
1 tsp onion powder
1/2 tsp basil
3 tablespoons nutritional yeast
1 tsp maple syrup
1/2 to 3/4 cup soy milk (any unsweetened plant milk will do)
1 tsp of salt or Himalayan Black Salt (Kala Namak)
pepper to taste


Preheat a large pan over medium-high heat.
Saute onions red pepper and mushrooms in oil for 5 minutes.
Add water if necessary and cook until vegetables are tender.
Stir in crumbled tofu, turmeric, paprika, onion powder, basil, nutritional yeast, maple syrup, soy milk, salt and pepper.
Cook a few minutes on medium-high heat until all the liquid is absorbed.