Go Back
+ servings

Tofu Scramble

5 from 2 votes


  • 14 oz firm tofu
  • 1/4 cup water
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 small red onion diced
  • 1/2 red bell pepper seeds removed and diced
  • 2 cups packed spinach leaves
  • 1 avocado pit removed and diced
  • Everything Bagel Seasoning for serving


  • Remove the tofu from the package and place it on a large plate that has been lined with paper towels. Use a fork to break up the tofu into bite-size pieces that resemble scrambled eggs. Make sure the tofu pieces are in a single layer and let drain for 15 minutes.
  • Meanwhile, combine the water, nutritional yeast, garlic powder, turmeric, salt, and pepper in a small bowl. Set aside.
  • In a large skillet, heat the olive oil over high heat. Add the onion and red bell pepper and cook until tender, about 3 minutes. Turn the heat to medium heat and stir in the spinach leaves. Cook until the spinach leaves are wilted.
  • Pat the tops of the tofu pieces with a paper towel and add to the skillet. Cook for 2 minutes, then pour in the water with the seasonings. Gently stir until the tofu and veggies are well coated. Cook for 5 minutes, stirring occasionally.
  • Season with additional salt and pepper, if desired, and top with avocado and everything bagel seasoning. Serve warm.


Calories: 217kcal, Carbohydrates: 10g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Sodium: 312mg, Potassium: 416mg, Fiber: 5g, Sugar: 1g, Vitamin A: 1945IU, Vitamin C: 29.3mg, Calcium: 148mg, Iron: 2.1mg
Keywords tofu reicipe, tofu scramble