Get Your Scramble On

A Meal to Save the World: Tofu Veggie Scramble (courtesy Fido via

12 ounces extra firm tofu
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp kosher or sea salt
1 T. olive oil
1/2 cup diced onion
1/4 cup diced fresh poblano chili (you could easily use diced green chiles from the can)
1/4 cup diced button mushrooms
1 medium tomato, diced
1 1/2 cups baby spinach leaves
1 ripe avocado, thinly sliced
1/4 cup chopped fresh cilantro
torillas (optional)


Drain tofu and crumble into a medium bowl. Add turmeric, curry powder, and salt; stir well to incorporate spices.

Heat oil in a large nonstick skillet over medium. Add onion, poblano, and mushrooms; sauté until onion has turned golden, about 5 minutes. Stir in seasoned tofu and cook for 3 minutes. Add tomato and spinach; cook until spinach has just wilted, about 1 minute. Spoon veggie tofu scramble onto four plates.

Garnish with avocado slices, and sprinkle with cilantro. Serve with salsa on the side.

Now, I know some of your are tofu-skittish, so I took some pictures of this fabulous, and I mean fabulous, dish to allay any fears.  This dish rocked our world!

Every good brunch starts with a Bloody MaryTofu Veggie Scramble in the skilletA Meal to Save the World