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Zesty Tofu Scramble

Zesty Tofu Scramble

This Tofu Scramble will bring zing to your fajitas, burritos or taco salad. The bolder palette may use it as a substitution for scrambled eggs.

It makes about 4 servings.


  • 1/2 pound firm tofu diced into cubes
  • 1/2 cup chopped onions
  • 1 tablespoon seasoned olive oil
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon soy sauce
  • 1 cup chopped fresh Crimini mushrooms
  • 1/2 cup chopped red and green peppers
  • 1 tablespoon fresh turmeric
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh oregano
  • 1/3 cup salsa
  • 1 dash (or 2) of cayenne pepper


  1. Marinade the diced tofu in the soy sauce and set it aside.
  2. Warm the oil in the skillet at medium heat.
  3. Stir in the garlic and onions.
  4. When the onions are just browning, stir the turmeric, oregano and basil into the marinating tofu.
  5. Add the tofu mixture to the skillet.
  6. Slice the mushrooms and add them to the skillet.
  7. Once the mixture is thoroughly heated, stir in the salsa and chopped peppers.
  8. Let the scramble heat for 2 minutes, until the salsa and chopped peppers are thoroughly heated.
  9. Remove the skillet from the stove and serve your dish hot over beans and rice or stuff it in a burrito shell with cheese, fresh tomatoes and greens.

Storage and Use

All fried vegetables are best eaten hot from the stove. Leftovers may be stored in a covered container up to one week in the refrigerator to reheat later.

Sue Sierralupe

Sue Sierralupé is a Certified Master Herbalist, Master Gardener and Sustainable Landscape Specialist. She is the clinic manager and lead herbalist at Occupy Medical clinic. Sue is author of The Pocket Herbal: Medicinal Plants that Changed the World and co-author of The Practical Herbalist Herbal Folios series. Follow her blog at Herbalism Manifesto for commentary on herbs, parenting, nutrition and a whole lot more.

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