Scrambled Tofu – The Classic!

by Læ
Scrambled Tofu

Here’s one way to prepare the classic Scrambled tofu πŸ™‚

I have to confess – I do have days when I don’t feel like cooking. When I lived over in Bairro Alto these were the days where I’d just pick a restaurant and eat out. However, since we moved, those options aren’t at hand anymore.

Today we still had a lot of vegetables that we needed to use. In my natural roaming through my cabinets – which I often do t get inspiration – I found an old package of Silky Tofu. That’s when it hit me: Scrambled Tofu! I had done it before so I searched online and found this great version: – which I slightly changed to what we had at home πŸ™‚

This is usually something I would make for breakfast and it is a perfect one to have when camping. It will likely start being a part of our Van recipes πŸ™‚ While not an example of a macrobiotic recipe (no grains and tomato) it is a good one for those times where I feel like having eggs but also feel like avoiding them.

Enjoy and tell me what you thought of it! Would you change anything here? πŸ™‚

Scrambled Tofu

Scrambled Tofu - The Classic

Here’s one way to prepare the classic Scrambled tofu πŸ™‚ I have to confess – I do have days when… CamperVan recipes Scrambled Tofu – The Classic! European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


300 g Silken Tofu (regular one will also work - make sure to tear it to pieces first)

1 courgette

Ghee Butter or olive oil

10 cherry tomatoes

1 onion

2 cloves of garlic

Turmeric, Saffron, Curry or Chili

Basil or Coriander

Other vegetables (carrots, spinach, broccoli, .. )


1. Cut all vegetables: the courgette in small cubes, slice the onion and garlic, cherry tomatoes in halves

2. Heat up the Ghee Butter and, after that, add up the onion and garlic

3. Add the courgette for ~5min until it takes up a light brown color. I usually add some black / red / white pepper here so it takes a bit of that spicy flavor and a bit of salt to open up the flavor

4. Add the tomatoes and mix them until the peel starts coming off

5. Add the silken tofu - dissolve it with your hands and add your favorite spices (turmeric, curry, saffron, chili). Leave it in for another 3-5min

6. Right before turning of the heat, add basil or coriander and let it mix for ~1min


Serve with a salad or a toast πŸ™‚

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