Before I was vegan, eggs always seemed icky to me so it took me a long time to try scrambled tofu. But as soon as I tasted it at a local restaurant, I fell in love. Scrambled tofu resembles scrambled eggs in texture, look, and taste (if I remember correctly), but it is soo much healthier (and not icky). When choosing to use firm or extra firm tofu, I would recommend if you like your scrambled “eggs” to feel well done and a bit dry use extra firm tofu. If you want softer, moister “eggs” use firm tofu. All the ingredients are for flavor (except the oil) so they can be omitted or the amounts can be changed.

Place turmeric, minced onion, nutritional yeast, salt, and pepper into a small container with a lid. Shake to mix. Put oil in large stainless steel saute pan (it is NOT necessary to use nonstick). Slice a hole in the package of tofu and drain the water. Leave the tofu in the package and cut it into about 6 pieces. Remove one piece of tofu at a time and use your hands to squeeze the excess water out of the tofu. Crumble the tofu into the pan. Keep the crumble piece pretty large, they will break apart more as you stir and cook. After all tofu is crumbled into the pan, sprinkle the dry spice mixture over the tofu (it will seem like a lot of dry, but it will absorb). Pour tamari over the tofu. Turn the stove on to medium heat. As it warms stir the tofu with a spatula to mix the flavors. Cook uncovered until thoroughly heated, about 7-10 minutes. I can make this whole recipe in less than 15 minutes – quick and easy!

This recipe serves 3 people (or me and my 2 serving eating husband).

Calories Fat Saturated Fat Cholesterol Protein
1/3 of scramble tofu recipe 155 8.6 g 1 g 0 14.6 g
2 large eggs cooked in 1 ts of canola oil 194 14.6 g 4.3 g 424 mg  (142% daily value)

12 g


Favorite Meal


One of our favorite meals is snow peas, rice, and tofu. This easy meal requires little effort and no recipes. Here is the break down for meal prep:

  • 60 minutes before you want to eat – start to boil 1 part rice and 2 parts water, while you wait for it to boil, wash and chop snow peas
  • 50 minutes to go – rice boiling, turned down to simmer (2 on our stove), wait a minute, cover and leave alone
  • (now you have 40 minutes free to relax)
  • 11 minutes to go – slice tofu, set oven to 500º broil, put tofu in oven for 6 1/2 minutes, and start to boil water to steam snow peas
  • 4 minutes to go – flip tofu, put back in the oven for 3 1/2 minutes, and put on snow peas (steam for 2-4 minutes)
  • dinner’s ready

Sprinkle with cashew cheese and enjoy!


And of course, 0 grams of cholesterol and 0 grams of trans fat.

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We love SoyBoy Smoked Tofu. It is ready to eat cold, but we like to bake it. The package contains two blocks, and Chet cuts each block into 8 slices. In this photo he has cut one block; we usually heat 3 blocks.tofu.png


He puts the slices on a cookie rack on top of a cookie sheet, sets the oven to broil at 500º, and puts the tofu on the top rack for 6-7 minutes (no preheating necessary – save electricity). Then he flips the slices and puts it back in for 3-4 minutes. So easy, so healthy, and so very, very yummy!!! Here is the tofu after it is broiled.


The last ingredient is natural hickory smoke flavor. This is a healthy vegan ingredient. According to Soy Boy’s website, “to make natural hickory smoke flavor, hickory chips are heated to a temperature high enough so they begin to smoke, but not burn. The smoke is blown over cooling coils where it condenses into a liquid that can be filtered and bottled. This liquid smoke is a natural product with beneficial antibacterial and antioxidant properties.”