Scrambled Tofu





For egg lovers, this is one of the recipes you might want to try! This is one of our son’s favourite morning breakfasts.


Crumble the tofu in a bowl. Add the tamari and set aside.

Bring a frying pan to medium-high heat. Add the onions to the dry pan and reduce the heat to medium. Sauté until they are translucent and golden, then add the garlic.

Once the onion and garlic are caramelized, add the carrots, peppers, and spinach. Saute for 3 minutes.  Next, add the salt, turmeric, chili powder and crumbled tofu. Cook on high heat for 4 minutes until the ingredients begin to brown slightly.  Add the fresh herbs and stir them well before turning off the stove. If you do not have fresh herbs at hand you can sprinkle some dried oregano, dried thyme, and dried rosemary.

Right before serving, sprinkle on some ground black pepper. Enjoy!!!

Note: You can always mix in your favourite seasonal vegetables, like zucchini, mushrooms, corn etc. and a handful of fresh herbs to personalize this recipe to your liking.


1 pack of extra firm tofu (350g)
1 cup of onion, diced
1 cup of carrots, finely diced
1 cup of baby spinach
1/2 cup peppers, diced (red, green or orange)
1/4 cup of fresh herbs (such as thyme, cilantro, parsley)
2 cloves of garlic
2 tablespoons of tamari or low sodium soy sauce
1 teaspoon of turmeric
1 teaspoon of cayenne pepper or chili powder
1/2 teaspoon of salt (optional)
Ground black pepper, to taste