It would be perfect to call tofu scramble an easy-to-make dish. Within 10 minutes, you will prepare a perfect healthy breakfast for your family.

How to make Tofu scramble:


  • 1 cup Tofu
  • 1 carrot ( shredded)
  • Half ginger ( finely chopped )
  • 1 small tomato ( finely chopped )
  • 1 zucchini ( shredded )
  • 1 cup fresh spinach 
  • 1 teaspoon coconut oil
  • 1 tablespoon cumin seeds
  • A pinch of turmeric powder
  • A pinch of coriander powder
  • Salt and pepper ( As Per Taste )


  • Take out the tofu from the packet, rinse and drain. Then, press the tofu with your hands to create coarse pieces. It is very important that your tofu is nicely crumbled because it allows the tofu to absorb more flavors and spices. 
  • Now take a flat pan, add oil to heat. Now add cumin and ginger when the oil is hot.
  • When the cumin seeds are slightly toasted, add the tofu and other spices ( turmeric, salt, pepper, coriander powder ) and stir for a few minutes to cook.
  • When the tofu is dry, add the carrots, zucchini, and tomatoes. You can also add more water sparingly so it doesn't burn.
  • Once the vegetables are cooked, turn off the heat. Add spinach.
  • Cover the pan for 1-2 minutes to allow the spinach to cook.
  • Garnish the scramble with fresh mint leaves.

Tip: You can add as many veggies as you want. 

Can you store it?

Yes, you can store cooked tofu scramble in the refrigerator for about 4-5 days. Make sure you keep it in an airtight container. You can heat the scramble in the microwave for about 60-90 seconds before eating.