Tofu Scramble


  • 16oz (454g) extra firm tofu, crumbled into bite-size pieces
  • Sesame oil, for frying
  • Peanut oil, for frying
  • ¼ teaspoon (2ml) turmeric
  • ½ teaspoon (3ml) garlic powder
  • ½ cup (120ml) cherry tomatoes, sliced in half
  • 2 tablespoons (30ml) veggie broth
  • ½ red onion, sliced
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • ¼ cup (60ml) watercress, torn
  • Salt and fresh ground pepper to taste
  • Fresh chives, chopped, for topping


  1. Drizzle sesame oil and peanut oil onto skillet and heat.
  2. Add turmeric and garlic powder. Add halved cherry tomatoes and saute.
  3. Pour in a veggie broth and stir.
  4. Add onions, green and red peppers. Cook, stirring, until liquid is reduced.
  5. Add watercress. Crumble tofu into skillet and cook, stirring, until tofu starts to soften.
  6. Season with salt and fresh ground pepper.
  7. Top with chopped chives.