Classic Kale-Mushroom Tofu Scramble

This Classic Kale-Mushroom Tofu Scramble has become a staple on Sunday mornings in our house. After the busy, often hectic, work week we highly recommend sitting down to a big hot plate of this scramble. It fills the belly with yummy protein and all the nutrient packed goodness of kale.


1 block tofu, extra firm (we use non-GMO and organic), drained and crumbled into smaller pieces

2 large kale leaves, chopped finely

3 medium cremini mushrooms, thinly sliced and halved

1/2 a medium yellow or red onion, diced finely

1 small green bell pepper, diced finely

1 Tbsp. Bragg’s liquid amino acids or soy sauce

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. nutritional yeast

1/2 tsp. turmeric

1-2 Tbsp. grapeseed oil (or other oil you prefer)

salt & pepper to taste


Method of Prep:

In a large skillet or wok heat oil on Med/High heat.

Add in onions and green pepper, saute until starting to soften and brown slightly, stirring frequently.

Add in mushrooms, stirring frequently until mushrooms begin to reduce and brown.

Next add in all seasonings and Bragg’s, stirring until mixed well.

Add in tofu pieces, stirring and heating for about 4 mins.

Lastly add the kale, reducing the heat to Med/Low heating for about 4 mins.

Serve hot, salt/pepper to taste, enjoy!

Serves 2-3

Tags: , , , , , , ,

Categories: Breakfast


Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Classic Kale-Mushroom Tofu Scramble”

  1. Manasvi
    January 20, 2014 at 8:26 pm #

    This sounds delicious! What is Bragg’s liquid amino acids though? I don’t have it in my pantry. Can it be substituted with anything else? Will it make a big difference if I skip that ingredient?

  2. February 4, 2014 at 10:19 am #

    Thank Dog! A recipe for tofu scramble that, like my own, does NOT include cumin. This sounds and looks luscious, and I can’t wait to try it!

  3. countryspirit3
    February 4, 2014 at 5:47 pm #

    I have made this recipe several times and my wife raves about it! Mushrooms trigger headaches for her so I substituted hash brown potatoes for the mushrooms and it makes this an ideal breakfast/brunch treat. It’s a little heartier with the potatoes and is absolutely delicious – make it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: