Tofu Breakfast Scrambler


Chef's Note: This dish is so versatile and welcoming to all members of the family. Resembling egg in color and texture, it is a great source of protein to start the day.

30 min
3 to 4 servings


1 Tbsp
light oil or margarine
1/2 cup
onion (chopped)
1/4 cup
carrot (julienned)
1/4 cup
red bell pepper (chopped)
1/2 tsp
1/2 tsp
dried oregano
14 oz
firm tofu (rinsed, drained and patted dry)
1/2 tsp
1/2 tsp
1/4 tsp
black pepper
1/2 - 1 cup
frozen peas (defrosted)
2 Tbsp
fresh cilantro or green onions (chopped)
Prep Time:
15 min
Cooking Time:
15 min
Total Time:
30 min


Heat oil in a large skillet and add onion. Saute for a few minutes until it starts to soften. Add the carrot and red bell pepper and continue to cook for about 3 minutes. Then add the cumin and oregano and heat a few minutes more. 

Crumble the tofu into the pan, then sprinkle the turmeric, salt and pepper and mix in well. Add peas and cook until heated through. Serve topped with cilantro or green onions.