Easiest Ever Tofu Scramble

tofu scramble

Tofu scramble is one of my absolute favourite breakfast meals in the world. I started making this long before my vegan days began. It’s a friendly way to introduce yourself to the dreaded, supposedly bland food. Well, it’s true that tofu is bland but if you season it properly it should take on the flavour of the spices you use.

I have been having a lot of conversations about soy lately. I work with several vegan people at the coffee shop who share information over-the-counter with customers. We have a lot of patrons ask us “How the triple-berry muffin tastes?” or “What the new chocolate peanut-butter bar is like?”. Unfortunately, we often cannot provide an answer because we don’t actually eat the food we’re pedalling alongside their coffee. Thus, we end up talking a lot about vegan lifestyle with customers. A lot of the time they ask us whether or not we’re worried about eating too much soy. After all, isn’t it full of estrogen? Isn’t it bad for you? Can it cause cancer?

Well, I’m no doctor but according my own research soy is healthy to consume in moderation as long as it’s non-GMO and organic. You can find more information about this here and here. If you’re still not comfortable consuming soy you can always substitute cauliflower or chickpeas.

Another thing you should watch out for is calcium chloride. I recently discovered this used as a firming agent in a lot of foods such as extra firm tofu and canned vegetables. You don’t want this stuff in your body. It’s nasty. Always be sure to read the label. Correction: It’s not that nasty but I still wonder if we should be putting it in our food. See comments below.

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Easiest Ever Tofu Scramble


  • 1/2-3/4 cup crumbled tofu
  • 1/2 tsp. turmeric
  • 1 tbsp. nutrional yeast
  • 1 tbsp. oil or vegan butter
  • 1/2-1 cup mixed vegetables
  • Generous pinch of salt
  • Fresh ground pepper to taste


  1. Finely chop whatever vegetables you want to have in your scramble. Suggestions include: bell peppers, mushrooms, onion, tomato.
  2. Toss tofu with spices in a bowl.
  3. Heat oil or vegan butter in a pan. Fry up everything at once.
  4. Serve with toast. Yum!


    • Jocelyne Lamarche says

      Honestly, nothing according to most peer reviewed papers because of it’s low toxicity levels. You’d have to consume it in its solid form or drink quite a lot in order to cause damage. The only thing I did find is that it can be slightly irritating to the skin. Calcium chloride probably won’t kill us since, individually, calcium and chloride are essential nutrients for our bodies. That being said, I wonder why it’s FDA approved for non-organic food and prohibited in organic foods? It’s not going to kill us but I wonder if it damages the nutrients in the food itself. For example, we know that calcium can inhibit iron absorption. So when I eat a whole ton of broccoli because it’s rich in iron am I even getting the iron if it’s been sitting in a soil bath of calcium chloride? I’m rephrasing my above statement though because it obviously makes it sound like calcium chloride is poison- haha. Which, realistically, it’s not if you eat tiny amounts. Most people don’t consume that much. So if the only way you can get your vegetables is eating canned ones that contain this additive I would still go for the veggies.

  1. Joyce Hamelin says

    I have heard that soy is not great for menopausal women either. Not sure this is true, but it is good to question and find out what we are putting in our bodies. Thanks for the ongoing education and encouragement.

    • Jocelyne Lamarche says

      Yes it’s a bit tricky with all the different information out there!

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