Tofu and Mushrom Scramble

Updated February 23, 2016



Published by Waterside Productions

This image courtesy of Joseph DeLeo

The curry powder gives a great color and depth of flavor to this easy breakfast alternative. If mushrooms and curry are an issue for the kids, you can omit. Add some cheese and a corn tortilla and you have a great breakfast taco.

Cooking Methodsauteeing



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, healthy, kosher, lactose-free, low carb, low saturated fat, low-fat, peanut free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturesavory, spiced, umami


  • ½ cup tofu, crumbled
  • 1 teaspoon garlic, granulated
  • 1 teaspoon curry powder (all curry powders are not created equal, if you have a strong one consider using ½ teaspoon and just a pinch for the small kids to get them acquainted with the flavor)
  • Drizzle extra virgin olive oil
  • ½ cup Crimini or button mushrooms, sliced
  • ½ tablespoon tamari, soy sauce or Bragg’s liquid aminos


Mix spices with tofu.

Heat a skillet and give a drizzle of extra virgin olive oil.

Add mushrooms and soy (or Bragg’s) to pan.

When moisture starts to cook out of mushrooms add tofu and spices.

Cook, stirring constantly, until heated through (about 2 minutes).

Serve and enjoy!



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