Tofu Scramble


Squeeze tofu over the sink using your hands. Roughly chop and set aside in a colander to drain.

Combine yeast, spice blend, maple syrup, and soy sauce with 2 tablespoons hot water in a medium-sized bowl. Add chopped tofu and break up with a potato masher or fork, mixing evenly with the yeast mixture. Set aside.

Melt oil in a skillet over medium heat. Add onion, pepper, and garlic (if using) and cook, stirring frequently, for 6 minutes, or until onion is soft and fragrant. Stir in tofu and cook, stirring occasionally, for about 8 minutes, or until tofu is warmed through. Add spinach and cook, stirring constantly, for 1 minute, or until wilted.

Taste and add salt if required. Serve with tomato salsa if desired.

You’ve Got Options

For a hearty breakfast, roast potatoes and serve with the scramble.

Makes 3 to 4 Servings, Easily Doubled


  • 8 ounces organic firm tofu

  • 2 tablespoons nutritional yeast

  • 1 tablespoon Curry Spice Blend or store-bought

  • 1 tablespoon pure maple syrup

  • 1 tablespoon soy sauce or tamari

  • 2 tablespoons extra-virgin avocado oil

  • 1 small onion, finely chopped

  • ½ red bell pepper, thinly sliced

  • 1 clove garlic, minced (optional)

  • 1 cup baby spinach leaves

  • Sea salt (optional)

Garnish (optional)

  • Tomato Salsa

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.