Kale and Sun-dried Tomato Tofu Scramble

Every vegan loves a good tofu scramble! This is the quintessential breakfast staple that will make you say “what eggs?”

Tofu Scramble with Kale and Sun-Dried Tomatoes

What You’ll Need:

  • About 1/4-1/3 of a block of firm organic tofu
  • About 1/3 of a small white onion, sliced into pieces
  • 1 full leaf of kale, chopped into pieces
  • About 3 white button mushrooms, sliced
  • About 2 teaspoons of turmeric powder
  • About 1 teaspoon of essential seasoning blend*
  • 1 1/2 tablespoons olive oil
  • 2-3 tablespoons of low-sodium vegetable broth (optional)
  • 1 teaspoon black salt (kala namak)**

What to Do:

  1. Heat a small pan on low-medium heat with 1 tablespoon of olive oil in it.
  2. Once hot, add mushrooms (be careful of oil splatter!) and onion.
  3. Saute for approximately 2 minutes, until onion is translucent, then add kale.
  4. Continue to saute until all veggies are tender, approximately 5 minutes. Feel free to leave on heat for a few extra minutes if you want your veggies a little crispier and more caramelized, but be careful not to burn them! Set veggie mixture aside.
  5. Heat small pan on low-medium heat with 1/2 tablespoon of olive oil in it.
  6. Once hot, crumble tofu into pan. You can add tofu block straight into the pan and crumble it to pieces with a spatula or other cooking utensil as well — I prefer to use my hands to crumble and break it apart as I am adding it to the pan.
  7. Add turmeric to tofu one teaspoon at a time, mixing spice into tofu fully before adding the next teaspoon.
  8. Let tofu sit over heat for approximately a few minutes, stirring occasionally.
  9. For “fluffy scramble”, add in one tablespoon of veggie broth and mix fully into scramble before adding the next tablespoon of broth (this is optional! I like my scram just fine without the broth, but its nice to try every once in awhile!).
  10. Continue to let tofu heat, and stir occasionally, leaving scram over heat for approximately 7-8 minutes**.
  11. Remove from heat and place on serving dish.
  12. Add kale, mushroom and onion mix on the side or on top of tofu scram.
  13. Garnish with sun-dried tomatoes and serve. Bon appetit!


* Essential seasoning blend can be found on the recipes page.

** I like to wait until I get just a few dark spots on the scramble (not a lot) but when I originally made this recipe I only left it on the heat for about 5-6 minutes. It didn’t get any dark spots, but it was still delicious– I discovered how I prefer my tofu scram through trial and error, like most things!

*** Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!



Date posted on Instagram: 1/13/18

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