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Tofu Scramble



Tofu Scramble

This makes a suprising and delicious breakfast or lunch — or a nutritious April Fool’s trick (You thought it was eggs!). It’s a veggie-loaded stirfry of crumbled tofu with a little garlic and curry powder for flavor, and turmeric (or yellow mustard) for color. Try adding different veggies you like: mushrooms and onions, bell peppers, broccoli, whatever appeals. Just make sure they’re cooked to your liking before you add the tofu.
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Paper towels or clean dish towel
  • Grater
  • Measuring spoons
  • Medium-sized skillet
  • Spatula


  • 1⁄2 block extra-firm tofu
  • 2 teaspoons canola, olive, or vegetable oil
  • 1 medium carrot, peeled and grated
  • 1 garlic clove, peeled and minced, or put through a garlic press
  • 2 teaspoons soy sauce
  • 1⁄4 teaspoon turmeric or 1/2 teaspoon yellow mustard
  • 1⁄2 teaspoon curry powder
  • 1 large handful spinach


  • Take the tofu out of its container (you may need help cutting around the plastic first) and cut the block in half (keep the other half in a container of water in the refrigerator and use it within a couple of days).
  • Hold the tofu over the sink and squeeze it gently to get some of the water out, but without crumbling it into the sink. Crumble it into a bowl with your clean fingers.
  • Put the skillet on the stove and turn the heat to medium-high. When it is hot, add the oil and the carrots, and cook until the carrots are starting to brown and soften, about 5 minutes. Add the garlic and cook until you can really smell it, about 1 minute.
  • Add the crumbled tofu and, using the spatula, stir it around. Keep stirring it as it cooks. It might start to get hot pretty quickly, but it might give up a lot of liquid first, and you’ll need to cook it until it looks dry.
  • Add the soy sauce, turmeric or mustard, and curry powder, and stir with the spatula until it looks evenly mixed.
  • Add the spinach and cook, stirring with the spatula, just until the spinach looks dark and wilted, about 1 minute. Serve right away.
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