July 2025
Crumbled tofu sautéed with a rainbow of vegetables makes a tasty, plant-based, high-protein breakfast that tastes surprisingly like scrambled eggs. A dash of turmeric gives the tofu a gorgeous egg-yellow color and provides a healthy dose of antioxidants.
Ingredients
- 14 ounces firm tofu
- 1/2 medium onion
- 1 small Roma tomato
- 1/2 red pepper
- 3 large mushrooms
- 2 broccoli stems, trimmed
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon dried turmeric
- 1/2 teaspoon salt (or to taste)
Tools
- Colander or strainer
- Chef’s knife
- Cutting board
- Measuring spoons
- Frying pan or sauté pan
Instructions
1. Remove the tofu from the package and drain the liquid. Place the tofu block in a colander or strainer and lay a folded piece of paper towel on top. Gently press the tofu block to remove excess liquid. You can also place a pot on top of the tofu to weigh it down and extract more liquid.
2. While the tofu drains, prepare the vegetables. Dice the onion, tomato, and red pepper. Slice the mushrooms, cut the broccoli into 1/2-inch pieces, and mince the garlic cloves. Place the vegetables in a frying or sauté pan.
3. Add the olive oil to the pan and turn it to high heat. Sauté the vegetables for about four minutes or until they start to wilt and turn golden.
4. Using your fingers, crumble the block of tofu into the pan with the vegetables. Stir it well to combine and break up any large pieces. Add the turmeric and salt.
5. Reduce the heat to medium-high and sauté the mixture, stirring frequently, for about six minutes or until any remaining liquid evaporates and everything is heated through. Taste and add extra salt if necessary.
Kids Can!
- Add the vegetables to the pan
- Crumble the tofu
