Vegetable Tofu Scramble

The addition of turmeric or paprika is more for color than taste; it gives the tofu the appearance of eggs. Serve on a plate with brown rice or potatoes, or turn into a sandwich stuffed into whole wheat pita, rolled inside a tortilla, or piled on toast. 

Serves: 2

  • ¼ cup chopped onion
  • ¼ cup diced green pepper
  • 1 cup mixed vegetables of choice, cut in small pieces:
    asparagus, broccoli, celery, carrots, cauliflower, corn kernels,
    green beans, mushrooms, red cabbage, snow peas, zucchini
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 8 ounces firm tofu
  • ½ teaspoon turmeric or paprika
  • Salt and pepper

Combine vegetables, water and soy sauce in a skillet. Place over medium heat. When hot, turn the heat low, cover and cook, stirring occasionally, for 10 to 15 minutes or until the firmest vegetables are fork tender.

Add the tofu to the skillet and mash into rough chunks with a potato masher. Sprinkle the entire dish with turmeric or paprika. Raise heat a little and continue to cook and stir for a few minutes, until tofu is hot. Season to taste with salt and pepper.

You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at HealthyHighways. Also in bookstores or from*

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


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