Its easy to make and healthy too! 


Scrambled tofu loaded with savory spices and fresh vegetables makes for a delicious and hearty breakfast option! Enjoy fresh or make ahead and reheat for an on the go breakfast. Serves 2
5 from 1 vote
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Course: Breakfast
Cuisine: American



  • Scramble
  • 1 ⁄2 package 14-16 oz organic tofu, extra-firm
  • 2 tbsp of water
  • 1 ⁄2 onion chopped
  • 1 garlic clove minced
  • 1 ⁄2 medium zucchini finely diced
  • 1 ⁄2 teaspoon chili powder
  • 1 ⁄2 tsp cumin
  • 1 ⁄4 tsp turmeric
  • Black pepper to taste
  • 1 tbsp reduced-sodium soy sauce

For serving

  • 1 ⁄2 avocado sliced
  • Salsa
  • Squeeze of lime
  • Corn or whole-grain tortillas



  • Press tofu: Pat tofu dry with paper towels and then roll in a clean, absorbent towel. Place something heavy on top, such as a cast-iron skillet, and let sit for 10 to 15 minutes. Chop produce and measure out spices while you wait.
  • Add 2 tablespoons of water to a large skillet over high heat. When the water is simmering, add onion and garlic, stirring often, until onion is soft, about 5 minutes. Add a small amount of additional water if needed to prevent sticking.
  • Meanwhile, unwrap the tofu and place it on a cutting board. Use a fork to crumble the tofu into bite-sized pieces.
  • Add chili powder, cumin, turmeric, and black pepper, and let toast for 30 seconds. Add zucchini and tofu, reduce heat, and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.
  • Stir in soy sauce.
  • Serve in corn or whole grain tortillas and topped with salsa. lime juice and sliced avocado.
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