Tofu Power Scramble

A scrambled mixture of tofu and veggies is a pretty common sight on my stovetop. I’ve made dozens of different versions, but you know what? This Tofu Power Scramble has become one of my favorites.

This nutritious tofu scramble has it all, from flavor to fiber. Power-packed with colorful greens, bell peppers, and sweet potatoes, it’s an outstanding way to start a long, busy day because it’s always satisfying, but never heavy.

It’s great for breakfast or brunch, especially served with crunchy toasted Ezekiel English Muffins. And it makes great leftovers, too, served over…well, served over anything – from brown rice, to a Buddha Bowl, mashed potatoes, or more steamed greens.


1 onion, diced
1 red bell pepper, diced
2 stalks celery, diced
1 package extra firm tofu, crumbled
2 tablespoons Scrambler Seasoning Mix
sprinkle of extra curry, to taste
sprinkle of hot sauce, to taste
sprinkle of Bragg’s Liquid Aminos, to taste
2 large sweet potatoes, steamed and roughly chopped
2 to 3 cups fresh baby arugula, kale, or spinach, chopped


Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add bell pepper and celery, and continue to sauté briefly. Add tofu and Scrambler Seasoning Mix. Continue cooking over medium high heat, stirring occasionally until tofu is rich in color and begins to turn golden brown.

If desired, season with an extra sprinkle of curry, hot sauce, and Bragg’s Liquid Aminos, to taste.

Then add sweet potatoes and greens, and continue to cook until potatoes are heated through and greens have wilted.

Remove from heat. Season with additional salt and pepper to taste, and serve hot, with sprouted whole grain Ezekiel toast or English Muffins.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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