tofu scramble

So it’s been a while and I haven’t posted.  Sorry for that, I don’t even have a good excuse to share.  I thought I would get back in the rhythm with one of my go-to meals.  I have eaten it for breakfast, lunch and dinner (not in the same day…haha).  Tofu scramble is a great staple as it is quick and easy to make.  What’s great is that you can make it with pretty much any vegetables you have on hand.  This is the recipe for the version I make most often. 


  • Half brick of firm tofu
  • 1/3 onion
  • One bell pepper chopped into small pieces
  • About 2 handfulls of baby spinach
  • Black pepper
  • Ginger
  • Turmeric
  • 1-2 tbsps. Shoyu

 Crumble the tofu fresh out of the package into your pan.  Once the tofu starts to heat and release the water add the onion and the bell pepper.  Season with black pepper a bit of black pepper at this time.  Stir every minute or so to prevent everything from sticking to the pan.   Once the liquid has almost all cooked away add the additional seasoning.  Most of the seasoning is to taste so feel free to add as much or as little as you like.  After stirring in the seasoning add the spinach in a layer over the pan slowing mixing it is allowing for it to wilt.  Once the spinach has wilted down a bit add the shoyu and mix everything together.  Once there is no longer liquid in the pan, plate your meal and enjoy.