Garden Vegetable Scramble

Start your day off right with a hearty and protein packed breakfast! This delicious scramble uses tofu instead of eggs, but don't let that stop you from experimenting. With the turmeric's golden color it will be hard not to enjoy this for dinner or even as an evening snack on its own too; we think our version tastes best when paired with roasted potatoes (maybe served along side some salsa), guacamole, & beans!

Written by
Jonathan Marbas
Last updated
August 5, 2022


1 tablespoon water or vegetable stock
¾ cup yellow onion, minced
¾ cup mushrooms, thinly sliced
14 ounce extra-firm or superfirm tofu, crumbled large
½  teaspoon turmeric powder
¼  teaspoon paprika
1 tablespoon garlic, minced
½ cup tomatoes, small dice
1 cup spinach, arugula or kale, chopped
1 tablespoon nutritional yeast
1 teaspoon wheat-free tamari or soy sauce, or to taste
Pinch cayenne pepper
Sea salt and black pepper to taste"


1. Place the water in a large sauté pan over medium-high heat. Add the onion and cook until soft, approximately 3 minutes, stirring frequently. Add mushrooms and cook for 5 minutes, stirring frequently, and adding small amounts of water or vegetable stock if necessary to prevent sticking
2. Add the tofu, turmeric, paprika, and garlic. Cook for 5 minutes, stirring frequently.  
3. Add the tomatoes, and spinach and cook for 5 minutes, stirring frequently. Add the remaining ingredients, stir well, and serve immediately.

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