Tofu & Veggie Scramble

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 4


  1. 1 pkg (350 g) extra firm tofu
  2. 2 tbsp (30 mL) vegetable oil
  3. 6 white or cremini mushrooms, quartered
  4. 1/2 onion, finely diced
  5. 1/2 red pepper, seeded and finely diced
  6. Cajun spice to taste
  7. 1 tomato, seeded and finely diced
  8. 1 1/2 cups (375 mL) baby spinach or arugula, coarsely chopped
  9. 1 cup (250 mL) grated Cheddar-flavoured soy loaf (see Tip)
  10. salt to taste


  1. Set a sieve over a bowl. Drain liquid from tofu package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain.
  2. Meanwhile, heat oil in large skillet set over medium to medium-high heat. Add mushrooms, onion, pepper and Cajun spice; sauté until vegetables are tender, about 5 min. Stir in the tomato and tofu; cook another 2 min. Stir in the spinach or arugula and cook until just wilted, about 1 min.
  3. Serve family-style from a bowl or divide onto serving plates. Sprinkle scramble with grated soy loaf before serving.

Tip: Cheddar-flavoured soy loaf is sold in same section as tofu.