Mar 162016

“The mind is like tofu. It tastes like whatever you marinate it in.” – Sylvia Boorstein

I’m neither a fan nor a hater of tofu. Since tofu doesn’t have any particular taste, they blend into any dish with ease. Many of my friends frown upon the mere mention of tofu and my answer to them is that they are yet to figure out how to make it taste good. As you may know, tofu is a good source of protein which is hard to find for vegetarians like me. I’m not trying to throw a sales pitch here, but if you can eat a healthy, satisfying meal without compromising the taste then why not enjoy them with a big smile. Hey, I’m all for kick starting my day with a big filling breakfast.


I love to shop at Trader Joes and often grab new ingredients to try and test in my recipes. I’ve grown fond of kale and I pick a bag of them whenever I stop at TJ. Now adding this super food to tofu scramble is a pure genius and I thank Dana for this wonderful recipe.


Surprisingly my kids relished this dish. Phew! if only making them eat other vegetables is as easy as making them eat this scramble. Enjoy!!!


Tofu Scramble


  • Extra Firm Tofu -- 8 ounces (I used sprouted organic tofu)
  • Red Onion -- 1/4 (thinly sliced)
  • Red Pepper -- 1/2 (thinly sliced)
  • Kale -- 1 cup (loosely chopped)
  • Cumin Powder --1/2 tsp
  • Garlic Powder -- 1/2 tsp
  • Chilli Powder -- 1/4 tsp (add more if you like it spicy)
  • Turmeric Powder -- 1/4 tsp (optional)
  • Salt -- 1/2 tsp (or to taste)
  • Hot Sauce -- as needed (optional)
  • Olive oil -- 1 Tbsp


  1. Drain and wash tofu, pat dry them in a clean paper towel. Wrap the tofu on another clean towel and place a heavy object on top of them. Leave it aside for the tofu to drain out the water.
  2. In a small bowl add cumin powder, chilli powder, garlic powder, turmeric power, and salt. Add as much water as needed to make the sauce in pourable consistency.
  3. Heat oil in a large skillet, add onions. Sprinkle salt and saute till the onions turn translucent. Add red bell pepper, and kale. Saute the veggies for a minute. Season with more salt and pepper. Let them cook until just done(crisp but not raw), about 5 minute.
  4. While the vegetables are cooking, unwrap the tofu in a bowl. Using the back of a fork crumble them into small pieces.
  5. In the skillet, set some space for tofu by moving the vegetables to one side. Saute tofu for about 2 minutes. Pour the prepared sauce over tofu and vegetables and quickly stir them so they are evenly mixed with all the ingredients. Cook for additional 5 to 7 minutes until the tofu turns slightly brown.
  6. Serve immediately. I served them with fruit and some hot sauce. They can also be enjoyed with toast or as a filling inside a whole wheat tortilla/roti. Enjoy!!!




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  12 Responses to “Tofu Scramble”

  1. Love the colorful presentation 🙂

  2. Kale and tofu scramble sounds very interesting. I personally never went farther than making chips with kale. Knowing the health benefits and even kids liking it, I must try it.

  3. Love the color in your platter..looks more inviting dear..

  4. Love this easy to make and colorful tofu bhurji. My kids are still on the fence about tofu, my daughter likes it quite a bit my son needs to be pushed 🙂

  5. Lovely looking tofu bhurji. Very neat presentation.

  6. Wat a delicious and beautiful plating there, tofu scramble is inviting me.

  7. I am not too fond of Tofu, and would rather use paneer, but the husband would love this on a slice of buttered toast 😀

    beautiful pic !

  8. love the way you plated it with the accompaniments

  9. Healthy plater…Beautiful clicks.

  10. That is definitely a very healthy and colorful plate.

  11. Awesome presentation. No wonder your kids loved it..

  12. Thank you for the recipe as I’m a tofu fan hehe. If i have time will give you some other recipes how I cook tofu in Vietnam ;). It’s delicious also

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