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Recipe: Vegetable Tofu Scramble

Recipe: Vegetable Tofu Scramble

THIS HEARTY, GLUTEN-FREE ENTREE also makes a nice breakfast. The tofu absorbs the flavor of the vegetables as it browns on the outside.

Vegetable Tofu Scramble


1 (14-ounce) package firm tofu

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped shallots

1/2 cup diced red bell pepper (about 1/2 medium pepper)

1 cup roughly chopped shiitake mushrooms (about 6 medium mushrooms)

1/2 cup diced tomato

1/2 teaspoon minced garlic

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons minced oregano

12 chives, snipped into small pieces

Cut the tofu into 2 equal pieces. Slice each piece in half, horizontally, making a total of 4 slices. To press and drain the tofu, place the slices in a single layer, on a shallow dish or tray, with paper towels underneath and on top of the tofu. Place another dish or tray on top the tofu and weight it down with several cans of food or a heavy skillet. Refrigerate for at least 15 to 20 minutes. Cut the tofu into small cubes.

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the shallots and red pepper and cook, stirring, for 3 minutes. Stir in the mushrooms, tomato, garlic, 1/2 teaspoon of the salt, and the pepper. Cook for 3 minutes. Increase the heat to medium-high and stir in the tofu, oregano, and remaining 1/4 teaspoon salt.

Cook for 4 to 5 minutes, until the tofu has browned. Transfer to a plate and sprinkle with the chives.

Makes: 4 servings

Prep time: 25 minutes

Cook time: 12 minutes

Mark Hyman MD is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

Comments (6)

  • Do you have any recipes that come in just one or two servings? I am struggling to follow your diabesity program and no one else in my family will eat the prescribed food. When I am shopping for 4-6 servings, I end up wasting too much.

  • I am so concerned about the conflicting things ive read about soy. If you eat organic non gmo modified soy is it okay for you. What types if any are ok?

  • I have read that unfermented soy can be very bad for us. Tofu does fit into that category. Use something fermented like miso if you must use soy at all.

    Given that Monsanto’s GMO soy has almost completely taken over the soy market, I make every attempt to avoid ALL soy products. My body is not Roundup ready.

    Please get off the soy bandwagon.

  • I have been suggested that Tofu and soy products are consider inflammatory products. I have bad arthritis and all my joints are hurting. Any suggestion for alternative to soy products?

    • Hi Jo,

      We suggest Non-GMO WHOLEsoy products such as tempeh, miso, natto, edamame and tofu. In moderate portion sizes these foods offer anti inflammatory protein options. It is the isolated soy extract found in many convenient, packaged foods which tend to cause this inflammation. Wondering how much soy is enough or if it is possible to have too much for your specific health needs? Come check out nutrition coaching: