Scrambled Vegetable Tofu



  • 220 g extra firm tofu
  • 1-2 tablespoons of olive oil and coconut oil
  • Quarter red onion (thinly sliced)
  • Half a capsicum (thinly sliced)
  • 2 cups kale (loosely chopped)
  • 1 tablespoon of nutritional yeast (optional)
  • Half a teaspoon of salt or more
  • Quarter teaspoon of turmeric
  • Half a teaspoon of garlic powder
  • Half a teaspoon of ground cumin


Prepare the sauce by mixing the dry spices in a small bowl and adding some water.

Chop the onion and pepper finely, and the cabbage a little more casually. Heat a large skillet over medium heat.

Add olive oil first; then add onion, capia pepper, a pinch of salt and black pepper and mix.

After stirring for about 5 minutes until the vegetables are soft, add the cabbage and cook for another 3-4 minutes.

Crush the tofu into small pieces with a fork or with your hands.

Gather the vegetables on one side of the pan and add 1 teaspoon of oil and tofu to the empty part. Saute for 2 minutes.

Pour the prepared sauce into the pan so that the majority of the sauce is on top of the tofu.

Bake for another 5-7 minutes, until the tofu is lightly browned.

Serve your scrambled tofu and vegetables with toast and avocado, or with greens and cold cuts of tomatoes, cucumbers and black olives.

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