Tofu Scramble

7 May

This was one of the main dishes we created for our 3rd KarmaFree Cooking class recently.  We were super excited because we got picked up by the local newspaper El Nuevo Día and we received tons of calls from people interested. We hosted 7 students who are not vegetarian, but are very interested in following a more natural and meat-free diet.  I was thrilled!!

Angie is the expert among us making tofu scramble…  but I made sure the ingredients were colorful, vibrant and easy to find in any supermarket.


Tofu Scramble and Potatoes 1



1 package of extra-firm tofu
1 vegetable bouillon cube with seas salt and herbs
½ red onion, chopped
1 orange bell pepper, chopped
1 package of fresh baby spinach
2 cups of cherry or grape tomatoes, halved
Olive oil
Butter or Dairy-free alternative like Earth Balance
Freshly Cracked Black Pepper
½ tsp turmeric


  1. In a large skillet over medium high heat, add the olive oil, a pat of butter and add the onions and peppers to soften.  Add the bouillon cube too and dissolve it in the mixture.
  2. Drain the tofu as much as you can.  In a bowl, pat it with a few paper towels.  Mash the tofu and add to the onions and peppers in the skillet.  Miox it well so the tofu starts infusing itself with the flavors in the skillet.
  3. Season with black pepper and turmeric.  Mix well.
  4. Add the tomatoes and spinach to the mixture.  Mix it all well and cover for a few minutes so the spinach wilts .
  5. Uncover and raise the heat a bit so the liquid that most probably accumulated at the bottom can evaporate a bit.


Tofu Scramble with tomatoes, onions, peppers and fresh baby spinach.



Serve alongside these Double Mustard Roasted Potatoes and your favorite toast.

8 Responses to “Tofu Scramble”

  1. Mayra - Estilo Familiar May 7, 2014 at 11:33 am #

    Madelyn This looks soo yummy!

    • KarmaFree Cooking May 7, 2014 at 12:01 pm #

      Gracias Mayra… es un plato muy colorido y lleno de sabor!!!! Algo diferente… no? Madelyn

  2. Maria Aponte May 7, 2014 at 12:46 pm #

    Oye, qué buena idea eso de añadir turmenic al tofu scramble! Brilliant! Sabes que lo voy a hacer! Saludos amiga!

    • KarmaFree Cooking May 8, 2014 at 10:39 am #

      Maria José… the turmeric, or “Cúrcuma”in Spanish, is what give the tofu scramble the yellowy color. It has a taste, but it’s very mild. To me, you taste deliciousness all over. Give it a try!!! Madelyn.

  3. Sarie May 7, 2014 at 2:11 pm #

    MMMM!!! Se ve delicioso!! Me encanta!!

  4. Yadira Ambert (@ClubdelasDiosas) May 7, 2014 at 9:15 pm #

    No he probado tofu, quizas algun dia.

    • KarmaFree Cooking May 8, 2014 at 10:38 am #

      Que no!?!?!? Pues tengo que compartirte algunas recetas que te van a gustar… Madelyn.

  5. Marixsa Rodriguez May 7, 2014 at 9:29 pm #

    Lo voy a hacer! Se ve bien rico y práctico par no comer tanto huevo (ya que en casa a veces abusamos de él)…

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