Here is an interesting way to prepare tofu for breakfast! The scramble gets its eggy yellow color from turmeric, which is a powerful source of anti-inflammatory compounds. Tofu is high in protein and has cancer-fighting properties. This dish gets better through the days thanks to the dry herbs. It’s packed with veggies too, which is always a bonus to have at breakfast time.



Makes 2 1/2 cups or 3 to 4 servings

300 gram block of firm tofu, rinsed and drained

2 tsp vegetable oil

1 red or white onion, diced

3 shiitake mushrooms, thinly sliced

2 garlic cloves, minced

1/2 tsp dry thyme

1/2 tsp dry oregano

1/2 cup tomatoes, dices

1/2 tsp dry turmeric

1/2 cup spinach leaves

Salt and pepper to taste



  1. Crumble the tofu into a bowl until no large chunks remain. It should look like white scrambled eggs.
  2. Warm the oil in a frying pan over medium heat. Cook the onions with salt and pepper until softened and translucent, about 3 minutes. Stir in the mushrooms, garlic, thyme, and oregano and cook for another 2 or 3 minutes. Add a splash of water if the pan seems dry.
  3. Add the tomatoes with another pinch of salt and pepper; cook until softened and broken down, about 3 or 4 minutes.
  4. Stir in the tofu and turmeric and cook for 3 or 4 minutes until warmed through. Adjust for seasonings accordingly.
  5. Fold in the spinach and cook for a minute. Remove from heat and serve.



You can substitute the fresh mushrooms with dried ones - just soak in hot water for at least 30 minutes.

Serve with brown rice for a fantastic breakfast!