Simple, practical, and full of everyday flavour, Tofu Scramble is a American breakfast made with olive oil, red onion, and garlic cloves in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion (chopped)
  • 2 large garlic cloves (chopped)
  • 2 stalks green onion (chopped)
  • 1 small tomato (chopped)
  • 1/2 cup chopped bell pepper (I used a mix of green and red)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • 8 oz extra-firm tofu (crumbled)
  • 1 tablespoon water (optional, if mixture looks too dry)
  • 1/2 cup chopped kale
  • lemon juice (of 1 lemon)
  • cilantro (to garnish)
  • nutritional yeast (to sprinkle, optional)

Method

  1. Crumble tofu with your hands and set it aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add the onion, garlic and green onion to it. Saute for 2 minutes.
  3. Then add the chopped tomato and saute for 2 more minutes.
  4. Add in the chopped pepper and cook for 1 minute.
  5. Now add the spices - turmeric, red chili powder, cumin and smoked paprika. Also add in the salt and mix until well combined.
  6. Add in the crumbled tofu to the pan. Use a potato masher to stir so that tofu combines well with all the veggies and seasonings.
  7. Add 1 tablespoon water if mixture looks little dry. Add chopped kale and stir for 1 minute.
  8. Turn off the heat and cover the pan with a lid and let it be like that for 2 minutes.
  9. Remove the lid and stir in fresh lemon juice.
  10. Garnish tofu scramble with cilantro and serve. You may also sprinkle nutritional yeast on top before serving!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.