Teriyaki Scrambled Tofu

This is a recipe that I make often for my family. It’s quick, easy, and delicious! It’s a real breakfast treat for all those tofu lovers out there!

The best thing about this recipe is that you can make it as colorful as you want. I have used a variety of vegetables to cook this including onions, spinach, tomatoes, sweet potato, potatoes, green, red, yellow, and orange peppers, etc.

You can also experiment a little with different spices. If you don’t have a specific seasoning in the recipe, try something that is similar to it. Trust me, it will still be just as delicious!

  • 2 blocks of extra firm tofu
  • 1 onion
  • 1 cup of halved cherry tomatoes
  • 3 Tbsp nutritional yeast flakes
  • 1 tsp turmeric
  • 1 tsp vegetable stock seasoning
  • 1 1/2 tsp roasted garlic and peppers seasoning
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp vegetable and herbs seasoning
  • 1/2 tsp lemon and herbs seasoning.
  • 1 tsp salt
  • 1 pinch of cayenne pepper
  • 1/2 tsp of maple syrup
  • 4 Tbsp tomato sauce
  • 1 Tbsp teriyaki sauce
  • 1 Tbsp olive oil or coconut oil
  1. Hand-crush the tofu in a large bowl. Make sure there are no large chunks.
  2. Add the olive/coconut oil to a pan over medium heat.
  3. Add your choice of vegetables and sauté until slightly tender.
  4. Add tofu to the pan and mix with veggies.
  5. Add all your seasonings, mixing in between each.
  6. Tofu will be ready when it starts to stick slightly to the bottom of the pan. (About 10 minutes).
  7. Serve with your choice of fruit and bread.

Tip: Feel free to experiment with this recipe’s seasonings as much as you would like! A large part of vegan cooking is experimenting with flavors.

Feel free to share other flavors that you have tried!

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