Kale & Mushroom Tofu Scramble

Hey guys! Here is the tofu scramble recipe I promised. I tried to use as little oil as possible, which did make it slightly dry, but I wanted to try making it a bit “healthier.” I also use cast iron cookware and the tend to have oil already because of the seasoning process. I topped my bagel with a drizzle of olive oil instead of my usual Earth Balance. Tofu scrambles are really inexpensive and one of my standards when it comes to breakfast.


1/2 block extra firm or firm tofu (about 10oz)
1 tablespoon of olive oil (to use throughout)
3 cloves of garlic, minced
1 teaspoon fresh ginger (about a small branch worth), minced
1 tablespoon of water
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground thyme
2 teaspoons ground cumin
2 teaspoons ground turmeric
2/3 cup sliced crimini mushrooms
2 stalks of kale, chopped


  1. Drain and dry your tofu between two sheets of paper towel. Set aside.
  2. While waiting for tofu to dry, toss minced garlic and ginger into a pan with a little bit of olive oil over medium heat. Cook until browned.
  3. Add tofu into pan by crumbling with your fingers. This creates a “scrambled” look.
  4. Mix all the dry powders with water in a small bowl. Once mixed, pour over the tofu and mix.
  5. Cook your now flavored tofu for 5-10 minutes, depending on how hot your stove gets, while constantly stirring around. You want the tofu to be browned on the outside but not burned.
  6. Add mushrooms and a little bit more of olive oil. Cook for a few minutes until mushrooms have softened.
  7. Add kale and mix in for 2 minutes before turning off the heat. Cook longer if you want softer kale.
  8. Let scramble cool for a few minutes before serving.

Tofu scramble

The great thing about this recipe is that you can add anything to it and it will still taste delicious. Enjoy!


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