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My BEST Tofu Scramble yet...

Updated: Feb 7, 2022


14 oz Organic Firm Tofu (drained and patted dry)

1/2 Red Bell Pepper (diced)

1/4 Red Onion (diced)

8-10 Button Mushrooms (1/4 inch slices)

2-3 Cloves Garlic ๐Ÿง„ (minced)

1 in. nub Turmeric (grated)

2 tbsp. Tamari

1/2 tsp. Garlic ๐Ÿง„ Powder

1/2 tsp. Onion ๐Ÿง… Powder

Salt ๐Ÿง‚ and Pepper to taste ๐Ÿ‘…

Olive ๐Ÿซ’ Oil

Himalayan Black Salt / Kala Namak (for serving)


1. Prepare veg and shrooms ๐Ÿ„

2. Crumble tofu into a bowl and stir in 1/2 the grated turmeric and a pinch of salt ๐Ÿง‚ and pepper. Set aside.

3. Heat sautรฉ pan on medium high heat with 2 tbsp. olive ๐Ÿซ’ oil. Add onion, garlic ๐Ÿง„ , the rest of the turmeric, red bell pepper and mushrooms ๐Ÿ„ to the pan. When veggies begin to soften, add Tamari and continue to cook until mushrooms ๐Ÿ„ are soft.

4. Add tofu mixture to pan and continue cooking ๐Ÿง‘โ€๐Ÿณ while stirring until any residual water from the tofu evaporates

5. Add garlic ๐Ÿง„ powder, onion ๐Ÿง… powder, and salt ๐Ÿง‚ and pepper to taste ๐Ÿ‘….

6. Sprinkle Himalayan Black Salt over the top. ENJOY ๐Ÿ˜‹

***Recipe Notes:

Always choose organic tofu. I ran out of nutritional yeast but I would have added a couple tbsp at the end for a little 'cheezy' flavor. Himalayan Black Salt also known as Kala Namak will add a sulfurous egg-like flavor. Be sure to sprinkle the black salt over the scramble at the very end and just before eating. Omit olive oil and sautรฉ with water to lower fat content. Ceramic coated pans are great for cooking without oil (I have been using Caraway cookware).

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