Go Back
+ servings

Scrambled Tofu

Vaishali · Holy Cow! Vegan Recipes
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side
Servings 8


  • 1 package silken firm tofu
  • 1/2 red onion , minced
  • 1 tbsp ginger , grated
  • 1 cup chopped cabbage (you can substitute with veggies like red or green peppers, scallions, broccoli...the possibilities are endless)
  • 1/2 cup chopped mushrooms
  • 1/2 tsp turmeric (optional, but it does give great color)
  • 1 ripe red chili , chopped (use 2 green chilies if you don't have the red. Chilies found at Indian stores or even a jalapeno would work great here)
  • 1 tsp cumin
  • 1 tbsp canola oil
  • 2 tbsp coriander leaves , chopped
  • Lemon or lime juice


  • Heat the canola oil in a saucepan.
  • Add the cumin seeds and when they crackle, add the onions.
  • Saute the onions for a few minutes until they start to brown.
  • Add the ginger and stir it in.
  • Add the turmeric and chili and stir in.
  • Add the mushrooms and cabbage and cook until they are fairly tender with a slight bite to them.
  • Now add the silken firm tofu, crumbled into small pieces, and stir to mix with the spices and veggies.
  • Add salt to taste, then take off the heat, garnish with coriander, spritz with some lemon juice, and serve hot.
Tried this recipe?Let us know! Or post a photo on Instagram and tag @HolyCowVegan