Easy Plant Based Tofu Scramble

Easy Plant Based Tofu Scramble



  • 1 8 oz package of extra-firm tofu
  • 2 Tbsp avocado or oil of choice (omit if oil free use water or veggies stock)
  • 1/2 yellow onion ( sliced or diced)
  • 1/2 red or orange pepper ( slice or diced)
  • 2-3 cups fresh spinach or baby kale (rough chopped)


  • 1 tsp sea salt ( more to taste if desired)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • ½ tsp black pepper
  • 1/4 tsp chili powder
  • ¼ cup nutritional yeast
  • Filtered Water ( this is only if to thick add a little at a time)
  • 1/4 tsp turmeric (this gives it the color!)



    1. First, you want to extract out as much liquid as possible from your tofu. Pop in a tofu press for 10 to 15 minutes.  If you don’t own a tofu press no worries, wrap your tofu in absorbent towel and place something heavy on top for 15 minutes and this will work great!
    2. While tofu is draining, time to prep your sauce by adding all your dry spices to a small bowl. Next drizzle enough water to make a pourable sauce for your scramble.  Whisk together until everything is evenly combined. Set aside for later use.
    3. Time to prep veggies in your Xtrema skillet over low/medium heat. Remember to allow your Xtrema pure ceramic skillet to heat for 3-5 minutes before adding oil to allow enough time for the skillet to heat evenly. Once heated, add oil( or water/stock) and the onions and peppers. Season with salt and pepper and stir until veggies soften and onions gets a little caramelized. Cook about 5-10 minutes for these results.
    4. Add your greens (spinach or kale) season with a bit of salt and pepper, mix and cover for 3-5 minutes to give your greens a good steam.
    5. While veggies are steaming and marinating together, unwrap tofu and use a fork or hand to crumble into bite-sized crumbles into your veggie mixture.
    6. Sauté everything together for a few minutes then add sauce, make sure sauce is coated over all the tofu evenly. If wanted at this point feel free to add a bit more nutritional yeast for a “cheesier” flavor for your scramble.  Let everything cook for another 5 or so minutes until tofu is slightly browned and the sauce is fully absorbed into the tofu!
    7. Time to enjoy with your scramble with your favorite toast, breakfast potatoes/hash, fruit or even inside a wrap for a flavor packed breakfast burrito. You can take your Xtrema skillet right to the breakfast table to keep your scramble hot for the entire breakfast sitting.


    • Note, you can freeze scramble in airtight container for up to one month if you have leftovers. Enjoy this meal any time of day,  it’s a crowd pleaser especially with a side of crispy hash browns in your Xtrema skillet!
    • This recipe is gluten free and fully dairy free. Feel free to omit or add different veggies as you like!

      about the author

      Holly Bergstrom

      Holly Bergstrom

      Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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