Veggie Tofu Scramble

Veggie Tofu Scramble

Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, cooked, dope recipes
Cuisine American, Asian
Servings 2 servings


  • 14 oz organic tofu
  • 2 cup kale
  • 1/2 cup red pepper
  • 1/2 cup mushrooms
  • 1/2 to mato
  • 1/3 cup onion
  • 1 tsp turmeric powder optional
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder
  • fresh black pepper


  • Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, chop veggies and warm a large skillet over medium heat.
  • Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.
  • Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces.
  • Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.


Extra Calories – Add 1/2 an avocado.
Soy Free Option – Sub in 1/2 canned of mashed chickpeas per serving instead of tofu.
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