How to Make Tofu Scramble

Serves: 1-2 · Prep: 5 min · Cook: 6–8 min

Storage: Keeps well in the fridge for up to 4 days. Reheat gently in a skillet.

How to Make It

1. Drain 8 oz extra-firm tofu and pat dry.

2. Crumble the tofu into bite-size pieces using your hands or a fork.

3. Heat a skillet over medium heat and add 1 tsp olive oil.

4. Add the tofu to the pan along with 1/4 tsp turmeric, 1/4 tsp garlic powder, and black pepper.

5. Cook for 3–4 minutes, stirring gently, until heated through and lightly golden.

6. Add 1–2 Tbsp soy sauce or ponzu and cook another 1–2 minutes, until absorbed.

7. Remove from heat and serve.

Eat Shed Glow® Meal Builder

Counts as: Quality Protein

Portions: Women 4–6 oz · Men 6–8 oz

Portions may adjust based on hunger, activity level, and individual goals.

Notes

Think of tofu scramble the same way you would an omelette. The base stays simple, and flavor comes from what you add.

Easy additions include:

• Scallions or green onions

• Onion or shallot

• Mushrooms

• Cherry tomatoes

• Bell peppers

• Spinach or greens

• Chili or red pepper flakes

You can sauté vegetables first in the pan, then add the tofu, or stir them in during the last few minutes of cooking. Soy sauce or ponzu replaces salt and adds depth, so no additional seasoning is needed.