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Scrambled Tofu for Egg-Free Breakfasts

his Scrambled Tofu for Egg-Free Breakfasts is a quick and easy breakfast meal that can be an alternative to your favorite scrambled eggs.
Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Low carb
Servings 2
Calories 212 kcal


  • 1 tablespoon water
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • Pinch sea salt
  • Coconut oil spray or olive oil spray
  • 1 scallion finely diced
  • 1 clove garlic minced
  • 7 ounces 1/2 package firm tofu, well drained
  • 1 tablespoon finely chopped parsley


  • In a small bowl combine water, nutritional yeast, turmeric, cumin, paprika, pepper, and salt. Set aside. In a pan over medium heat put oil, add scallion and garlic cook for 2 minutes, add crumble tofu with your hands then pour seasoning mixture cook tofu for 2 minutes then toss parsley and continue to stir for 1 to 2 minutes.