Scrambled Tofu

If you like scrambled eggs but your cholesterol is over 200 overall, you might want to learn how to fix scrambled tofu. You get 0 cholesterol and all the benefits of lean protein. The taste, while not close to eggs, is savory and delicious. You can put it on toast and serve it with tomato slices or, even better, on a bagel, with your favorite orange juice or warm morning drink. I like Kaffree Roma prepared with rice milk. If you add a teaspoon of honey, it tastes better than hot chocolate.

Scrambled tofu and toast

Scrambled tofu and toast

As you know, breakfast is the most important meal of the day. A hot breakfast based on lean protein helps your homeschooling day go much better than a high-sugar cold cereal one. 

Add a delicious apple or orange, a banana or berries, grapes or pears, and you have the perfect formula for your little homeschoolers to have mens sana in corpore sano (a healthy mind in a healthy body), as my ancestors the Romans used to say.



1 container of firm or extra firm tofu (about 1 pound)

1 tsp Bragg’s Liquid Aminos

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp turmeric

1 tsp McKays’ chicken-style seasoning

1/2 tsp dried parsley flakes

salt to taste



Open the tofu container over a sink and drain well. Transfer to a big bowl and mash with a fork or a mashing tool (like the one you use for mashed potatoes). Add all the condiments and mix well. Taste and adjust for salt. Move to a nonstick skillet and stir often over medium heat, until most of the moisture has evaporated and the scrambled tofu is hot and has changed color from off white to yellow.

The turmeric will give it this yellow color as the scrambled tofu heats up. It might be fun to show the kids this “science experiment.” It should be done in about 10 minutes. There is no need to add oil, so this will be a lean protein meal – the best!

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