Tofu Scramble

3.3 (13 reviews)

1 16-oz. container firm, water-packed tofu, rinsed
2 tsp. olive oil, plus more to lightly coat the skillet
3 Tbsp. nutritional yeast flakes
1/2 tsp. granulated onion
1 small onion, sliced
Sliced mushrooms, to taste
1 garlic clove
Ground white pepper, to taste
1 1/2 Tbsp. Bragg Liquid Aminos or soy sauce

• Gently squeeze the tofu to extract excess water. Blot dry with paper towels.
• Heat a nonstick skillet over medium-high heat, adding a little olive oil to lightly coat the bottom.
• Break the tofu into pieces and place in the skillet. Cook, stirring occasionally, until lightly golden.
• Stir in the nutritional yeast flakes and the granulated onion, coating the tofu well.
• Add the 2 tsp. of olive oil, along with the onions, mushrooms, and garlic. Cook, stirring occasionally, until the mushrooms are tender.
• Sprinkle with the white pepper and drizzle with the Braggs or soy sauce, stirring until the liquid is absorbed.
• Remove from the heat. Serve warm with toasted bread, if desired.

Makes 3 to 4 servings


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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind