Scrambled Tofu

I know my last post was breakfast, so how about a yummy side to go along with that delicious French toast? Who likes scrambled eggs? I do! Funny thing is I hated eggs growing up. I mean HATED them! Scrambled, fried, anyway you cooked them, it didn’t matter. You couldn’t pay me to eat an egg! And then, I started dating my husband. And all of a sudden, I started liking eggs. How weird is that! And then, our son got diagnosed with egg allergy and bam! I’m right back to No Eggs! It’s an ironic thing how life can flip-flop like that. Anyway, I’ve discovered a way to get my egg craving satisfied: Tofu! I know this may seem a bit far-fetched, but just trust me on this one–it works!

Scrambled Tofu (makes about 2-3 servings)


  • 1 container of Firm Tofu (I use Nasoya)
  • Dairy-free butter, or olive oil
  • 1 tbsp. nutritional yeast
  • 1tbsp. chopped garlic
  • ¼ cup chopped onion
  • 1/2 tsp. turmeric
  • Salt and pepper, to taste, season salt or whatever seasoning you like
  • dairy-free "cheese" (I use Daiya)

Drain the tofu well right out of the package. Next, crumble into pieces. I just used a spatula for this part. In a frying pan on medium heat add about a tablespoon of olive oil, or dairy-free butter ( I used bacon grease!) and saute onion and garlic. Add tofu to the pan along with nutritional yeast, turmeric (this gives it that yellow color), and seasonings. Cook for about 5-7 minutes. Add in anything you’d normally add to your scrambled eggs. I added dairy-free cheese and chopped tomato.