Savoury Tofu Scramble
Recipe type: Breakfast
Serves: 4
You're welcome to substitute your favourite veggies and spices - anything goes when it comes to tofu scrambles!
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 cloves of garlic, minced
  • 4 tbsp gluten-free soy sauce, or salt to taste
  • 4 tbsp water or broth
  • 1½ tbsp cumin
  • 2 tsp coriander
  • ½ tsp turmeric
  • ¼-1/2 tsp smoked paprika
  • 1 350g package organic firm or medium-firm tofu, crumbled into large chunks
  • 1 large sweet potato, cut into ½-inch cubes (about 2 cups)
  • ½ of a butternut squash, cut into ½-inch cubes (about 3 cups)
  • 1 large zucchini, chopped
  • 1 bunch of kale, finely sliced
  1. In a large pan or pot, saute the onions and garlic in the olive oil until softened, about 5-7 minutes. Add the soy sauce, water or broth, spices and crumbled tofu, mixing well to ensure that everything is well coated.
  2. Toss your sweet potato, butternut squash and zucchini into the pan, and stir fry for about five minutes. Place a lid onto your pot or pan, turn the heat down to low, and allow the veggies to cook for about 10-15 minutes. Keep checking on the veggies to ensure the pan isn't too dry.
  3. When the veggies are tender, toss in your shredded kale and let it wilt gently for a minute or two. Taste, and adjust seasoning as necessary.
Recipe by Food Bloggers of Canada at