Scrambled Tofu with Shiitake Mushrooms, Peppers, & Onions

Tofu is a great way to get protein – it’s cheap, it’s versatile, and it takes on whatever flavor you give it. I cook with tofu all the time. Most often I press it and then sear it in a dry pan before adding it to a dish, but that takes a little more time. When you scramble tofu, you drain it, dry it, and it’s ready to use.



I’ve dabbled with a few approaches to scrambled tofu, from simply crumbling it up, to crumbling up firm tofu and mixing it with softer tofu. The way I prefer happens to be the easiest and produces a creamy consistency that blends well with the veggies you add in. It’s not a replacement for scrambled eggs or omelets. If you go in with that expectation, you’ll be disappointed.  However, using turmeric does turn the tofu a lovely shade of yellow similar to that of an egg.









This recipe is infinitely adaptable. Craving a diner dinner? Pan fry some diced red potatoes, then add  a diced onion and bell pepper and let them cook until soft. Fold in the tofu with some cajun seasoning.  Love a spinach omelet? Sautee onion, garlic, and spinach then fold in the tofu with some salt and pepper.

Scrambled tofu is perfect for breakfast/brunch, lunch, or dinner. It’s not the sexiest food you’ll ever eat, but it is tasty.

Hope you enjoy!



Scrambled Tofu

with Shiitake Mushrooms, Peppers, & Onions

serves 4



  • 2, 14oz blocks extra firm tofu, drained and patted dry
  • 2 teaspoons tumeric (optional – but I use it, nice flavor)
  • 1 lb. shiitake mushrooms, stems removed and sliced thinly
  • 2 bell peppers, diced
  • 1 onion, diced
  • 1-2 chile peppers, seeded and diced (such as serrano or jalapeno)
  • about 1 tablespoon sesame oil, plus more for sauce
  • about 1 tablespoon vegetable oil
  • salt + pepper

Optional Serving Sauce 

  • 2 tablespoons chili-garlic sauce
  • 2 teaspoons low-sodium soy sauce
  • 1-2 teaspoons sesame oil


  1. Roughly cube the tofu and place in a food processor. Pulse until blended smooth but not soupy. Add turmeric and pulse a couple more times to blend.

2. In a large pan, heat a glug of vegetable oil with about 1.5 teaspoons sesame oil over medium-high heat. Add the onions and both peppers and cook until soft, about 5-7 minutes. Then add the shiitakes and cook another 5-7 minutes, until they begin to brown slightly.

3. To make the optional serving sauce, whisk the chili-garlic sauce, soy sauce, and sesame oil in a small bowl. Set aside for serving at the table.

4. When the vegetables are cooked, add the tofu and stir to incorporate the vegetables into the tofu. Season with salt and pepper to taste. Cook for about another 5-7 minutes, stirring occasionally.  Serve immediately. Serve the spicy sauce alongside at the table.







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