Recipes » Breakfast » Tofu Power Scramble
T. Colin Campbell Center for Nutrition Studies
Tofu Power Scramble


  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 1 package extra firm tofu, crumbled
  • 2 Tbsp Scrambler Seasoning
  • Sprinkle of extra curry, to taste
  • A few dashes of hot sauce, to taste
  • A few dashes of low-sodium soy sauce, to taste
  • 2 large sweet potatoes, steamed and diced
  • 2 to 3 cups fresh baby arugula, kale, or spinach, chopped

Scrambler Seasoning Mix

  • 1 cup nutritional yeast flakes
  • 5 Tbsp plus 1 tsp onion powder
  • 4 tsp curry powder
  • 4 tsp ground turmeric
  • 4 tsp ground cumin
  • 4 tsp salt
  • 1 to 2 tsp ground pepper


  • 1. Combine all ingredients for the seasoning mix and store in a covered jar.
  • 2. Heat a large skillet over medium-high heat.
  • 3. Add onions and dry sauté until translucent.
  • 4. Sprinkle a little bit of water, as needed, to prevent sticking to the pan.
  • 5. Add bell pepper and celery, and continue to sauté briefly.
  • 6. Add tofu and Scrambler Seasoning Mix.
  • 7. Continue cooking over medium-high heat, stirring occasionally until tofu is rich in color and begins to turn golden brown.
  • 8. If desired, season with an extra sprinkle of curry, hot sauce, and soy sauce.
  • 9. Add sweet potatoes and greens, and continue to cook until potatoes are heated through and greens have wilted.
  • 10. Remove from heat. Season with additional salt and pepper to taste, and serve hot, with sprouted whole grain Ezekiel toast or English muffins.

Cooking Tips

  • 1. You can substitute tamari for soy sauce for a gluten free option.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits