How to Make the Best Tofu Scramble
Recipe Type: breakfast
  • One container of sprouted tofu
  • Drizzle of olive oil for your pan
  • ½ of a medium yellow onion, diced
  • 1 small jalapeño, diced
  • 1 bell pepper, diced
  • Chopped tomato (I used 8 cherry tomatoes halved)
  • 2 cups of baby spinach leaves, roughly chopped
  • ¼ cup of Nutritional Yeast
  • ½ cup of freshly grated Daiya cheddar
Sauce mixture:
  • ½ tsp of Celtic or Himalayan salt
  • 1 tsp of each: garlic powder, cumin, turmeric and smoked paprika
  • ¼ tsp of chili powder
  • Pinch of red pepper flakes
  • 4 tbl of water to make the sauce
  • Fresh cilantro
  1. Add a few drizzles of olive oil to your cast iron pan over medium heat. Promptly add your onion, jalapeño & bell pepper. Sauté until softened (about 4 minutes). Prepare your spices in a bowl and set aside.
  2. To add your tofu, remove from package and drain. No need to press it. Then start to crumble the tofu (see pics below) into the pan. Cook for about 6 or 7 minutes until the water from the tofu evaporates.
  3. Take your spice mixture and add water. Whisk until it a sauce-like consistency (thicker) and pour over the tofu. Stir to combine and allow to cook for another few minutes. In the meantime, grate your cheese. Then add that and the nutritional yeast to the pan. Stir thoroughly. Add your spinach & tomatoes cook until wilted. Top with fresh cilantro and promptly devour. Enjoy!
Recipe by Honest Cooking at