Scrambled Tofu

Scrambled Tofu

Scrambled tofu isn’t exactly scrambled eggs, but it sure is amazing! I like to buy the organic firm tofu that is in a plastic water-pack package at the grocery store. It makes the best texture for scrambled tofu! My favorite way to eat scrambled tofu is over quinoa, millet, or rice. My husband loves eating it with potatoes. 

Course Breakfast
Cuisine American
Keyword scrambled, tofu
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 104 kcal


  • 1 lb tofu firm or extra firm
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice
  • 1/8 tsp turmeric
  • 1/2 tsp sesame oil optional


  1. RINSE tofu in water. Drain.
  2. BREAK tofu into bite-sized chunks and place in a small skillet.
  3. SPRINKLE remaining ingredients on top.
  4. TURN stove on high, until tofu begins to simmer.

  5. STIR occasionally.
  6. TURN down heat to medium and SIMMER until most of the water has disappeared (approximately 3-5 minutes).

  7. TASTE to make sure there is enough seasoning in the tofu. (Do not cook it so long that the tofu becomes dry and crumbly.)

  8. SERVE immediately OR refrigerate.

Nutrition Facts
Scrambled Tofu
Amount Per Serving (0.5 cup)
Calories 104 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 587mg26%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin C 1mg1%
Calcium 142mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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