Vegetable Scrambled Tofu


  • about 2/3-1 block of tofu, weighing anywhere from 12 oz to 1 lb, give or take a few ounces
  • turmeric
  • nutritional yeast flakes (optional)
  • chervil leaves
  • celery seeds or leaves
  • paprika
  • basil
  • parsley flakes
  • water
  • 1-2 or up to 3 Tbsp coconut oil
  • frozen, leftover, or pre-cooked potatoes (optional) I used frozen potato patties/hash brown patties. You could try that, or frozen hasbrowns, or shredded potatoes that cook for a little bit before you add the other vegetables, or left over baked potatoes or homefries. There are many possibilities)
  • 1 whole small to medium onion, peeled and sliced
  • about 1/2-1 cup frozen spinach (or maybe about 1-2 cups of loose fresh spinach)
  • about 5 mushrooms, washed well (scrubbed), stems removed, sliced or one large portobello mushroom, sliced, or about 1/4-1/2 cup sliced mushrooms from a good source, drained (optional)
  • about 1/2 bell pepper (I used yellow.), seeds removed and diced
  • 1 tomato, diced

To Make:

  1. Prepare vegetables and mushrooms according to the list above. Make sure all vegetables and mushrooms are clean (rinsed/washed), even if not directed to do so. If desired, you may also tear up spinach into smaller pieces.
  2. You may use fresh parsley, basil and celery leaves, and/or other fresh herbs, in which case, add them to the vegetables.
  3. If potatoes are not pre-cooked, start the potatoes cooking until they start to soften.
  4. Combine vegetables and mushrooms into a large frying pan, exclude the tomatoes. Add that later.
  5. Sautee vegetables, covered, in just enough water to keep them from sticking to the pan and burning.
  6. Crumble tofu into a bowl.  Rinse with two changes of water and strain (optional).
  7. Add a small pinch to two large pinches of turmeric, depending on how much you like turmeric.
  8. Dash on some nutritional yeast flakes (optional), about 1 tsp-1 or 2 Tbsp.
  9. Add a hearty dash or pinch or two of basil, if using dried basil.
  10. Dash on some celery seeds or celery leaves, if not using fresh celery leaves, or use about a pinch.
  11. Add a pinch or two of salt. I used celtic sea salt. You may add more salt after mixing it well and tasting, or after cooking (if desired).
  12. Mix well and add the tofu to the pan.
  13. Add tomatoes. This also might be where I added the potatoes, which I broke apart after they had thawed for a few minutes in the pan.
  14. Cook, covered, stirring occasionally, until the tofu has absorbed or mostly absorbed the water.
  15. Add oil when water is mostly absorbed, but you can also add it when there is still water in the pan.
  16. Dash in some paprika, or add about a pinch or two.
  17. Add a hearty dash or pinch or two of chervil leaves.
  18. Add a hearty dash or pinch or two or up to three (or a small handful) of parsley flakes (if using dried parsley).
  19. Cover. Reduce heat, and continue cooking for about 10-15 minutes, stirring occasionally.

I didn’t specify whether to cook on high or medium. Basically, most of the water should be absorbed and/or evaporated, and then after you add the oil and other seasonings, cook another 10-15 minutes on lower heat, at low or between low and medium. When finished, most of the water should be absorbed (if not, then increase heat and cook a little longer), and vegetables should be tender. You can also wait to add the tomatoes until the tofu is almost done, if desired (about 5-10 minutes before it is finished), if want the tomatoes to stick out. If you put them in as early as I suggested, they may cook down so much that they are barely noticeable by appearance.

Categories: scrambled tofu, tofu | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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