Vegetable Tofu Scramble

04/11/2014 Recipes

This low calorie dish makes for a quick and savory breakfast in just 15 minutes!



  • 8 ounces fresh tofu, firm or extra firm, drained and crumbled
  • ½ teaspoon ghee
  • ¼ cup chopped leeks or onions
  • ½ tablespoon Bragg Liquid Aminos
  • pinch black pepper
  • ½ teaspoon cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon coriander
  • ¼ teaspoon dill
  • ⅛ teaspoon nutmeg
  • ¼ cup diced tomatoes
  • ¼ cup diced zucchini
  • ½ cup fresh spinach
  • Vegetable stock
  • ⅛ cup chopped cilantro


  • Place the crumbled tofu into a bowl and set aside.
  • Heat a large sauté pan over medium heat and add the ghee, leeks, aminos, and spices. Sauté for 2 minutes.
  • Add the tomatoes, zucchini, and spinach and continue to sauté until the vegetables begin to soften, 4 or 5 minutes. Add some vegetable stock if the mixture becomes dry.
  • Add the crumbled tofu and stir until well combined. Continue to sauté until the tofu is heated through.
  • Garnish with the chopped cilantro.

Nutritional Facts Nutritional Facts (per 1-cup serving)

  • Calories 160
  • Total fat 6.7
  • Saturated fat 0.8
  • Carbohydrates 9.5g
  • Protein 15.2g

Serving Information

  • Serves 2
  • Prep 5m
  • Cook 10m
  • Total time 15m
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About the Author
This recipe was taken from The Chopra Center Cookbook, which is based on the ancient healing wisdom of Ayurveda. All Ayurvedic recipes focus on creating balance and supporting the body's natural state of health. To learn more about Ayurveda and achieving optimal mind-body health, explore our Perfect Health and Journey into Healing workshops.Read more