February 3, 2022

Tofu-Veggie Scramble

Have some extra veggies on hand? Toss them in our Tofu-Veggie Scramble. The recipe is flexible enough to turn your odds and ends in to a satisfying delicious meal. Broccoli, Brussel sprouts, red bell pepper, kale, summer squash, shallot, and/or green onion tops … whatever you’ve got lying around in your fridge, this recipe will put it to use.

Looking for more Plant-Based Whole30 breakfast ideas? Try our Chickpea, Tomato, and Veggie Skillet.

Plant-Based Whole30 Tofu Veggie Scramble
Photo Credit: Brian Kavanagh

Tofu-Veggie Scramble: A Plant-Based Whole30 Breakfast Recipe

Tofu-Veggie Scramble

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 20 minutes


  • 1 (14-to-16 oz) super-firm tofu ,drained
  • 3 tbsps nutritional yeast
  • ¾ tsp black salt
  • ½ tsp ground turmeric
  • ¼ tsp smoked paprika
  • 2 tbsps extra-virgin olive oil
  • 2 cups finely chopped vegetables, such as broccoli, Brussel sprouts, red bell pepper, kale, summer squash, shallot, and/or green onion tops
  • ½ tsp coarse salt
  • ¼ tsp black pepper
  • cup assorted olives


  • Finely crumble the tofu into a medium bowl. In a small bowl stir together the nutritional yeast, black salt, turmeric, and smoked paprika. Sprinkle seasoning on tofu and stir to combine.
  • In an extra-large skillet, heat 1 tablespoon oil over medium heat. Add the vegetables and season with salt and black pepper. Cook, stirring often, until crisp-tender, about 3 minutes. Push the vegetables to the outer edges of the skillet, creating an empty center. Add 1 tablespoon oil to the center of the skillet. Add the seasoned tofu and cook, stirring, until tofu is heated through, about 3 minutes. Add chopped olives, then stir vegetables and tofu together and cook 1 minute more.
  • Divide scramble among 4 serving plates.


Tip: Super-firm tofu doesn’t need to be pressed. If you buy extra-firm instead, press out the excess water before crumbling. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.

Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.