Recipe: Leo’s Scrambled Tofu

By Leo Babauta

I’ve eaten this a lot for breakfast, but I also love it for any meal of the day. I have eaten this so much over the years.


  • 1 block of firm tofu, drained (tofu press is great)
  • 1/2 onion, diced
  • 3 cloves of garlic, diced (optional)
  • 1 carrot, diced
  • 2 crowns of broccoli, chopped (optional)
  • Fresh or frozen spinach, about a cup (optional)
  • 1 tomato, diced (optional)
  • Other veggies you might like: bell pepper, mushrooms, kale (optional)
  • Soy sauce (several tablespoons)
  • Turmeric (2-3 tablespoons)
  • Salt & pepper to taste
  • Olive oil (3-4 tablespoons)
  • 2-4 Field roast sausages (or other vegan sausages), chopped (optional)


  • Drain a package of firm tofu. Press it until it’s fairly dry.
  • Dice onions and/or a few cloves of garlic. I usually use both. Saute in large stir-fry pan, in a few tablespoons of olive oil, on medium high heat.
  • Add diced carrots, saute for a minute.
  • Add broccoli, saute for a minute. (Optional)
  • Break tofu up and put into the vegetables, and pour on soy sauce and turmeric. Mix and break tofu up with spoon or spatula, and stir up with veggies. It doesn’t have to be broken into tiny pieces — it’ll happen as you cook. Cook on medium-high.
  • Add any other veggies: spinach, mushrooms, zucchini, tomatoes, bell peppers. Really, any veggies you have on hand. Toss them into the pan and stir-fry with the tofu. You can add diced vegan sausages here too (optional).
  • Season with salt & pepper. To taste, until you say, “Aw hell yeah.”

Takes less than 20 minutes to prepare.

Serve with roasted potatoes, or some fluffy quinoa, or just by itself. Also good in a sandwich or wrap.