Tofu Scramble with Beautiful Brown Rice

I love tofu scramble for breakfast or brunch. But sometimes I feel like it’s way too much tofu and not enough whole grains. That’s why I add brown rice and make this dish truly kick-ass.

  • 1 tsp sesame oil and vegetable oil (any combination) OR 1 tbsp vegetable broth
  • 1 block firm tofu (12-14 oz) crumbled
  • 1/4 onion chopped
  • 1 clove garlic crushed
  • 1/4 tsp of turmeric
  • 1 1/2 cups leftover cooked brown rice
  • 1 medium carrot chopped
  • 1/2 cup mushrooms chopped
  • 1 cup broccoli chopped
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 green onion chopped (optional for garnish)
  • sliced cucumber (optional for garnish)
  • 2 slices of whole grain toast (optional side)


  1. Start heating up a flat-bottomed heavy pan, pot or wok on medium heat
  2. Add oil or broth and heat for 1 minutes
  3. Add crumbled tofu and stir every couple minutes. Cook for about 5 minutes
  4. Add onion and garlic and stir and cook for about 3 minutes
  5. Sprinkle in turmeric and stir
  6. Add carrot and stir and cook for about 2 minutes
  7. Add mushrooms and stir and cook for about 2 minutes
  8. Add broccoli and stir and cook for about 2 minutes
  9. Add soy sauce and rice vinegar and stir and remove from heat
  10. Garnish and put toast on the side and enjoy

No Comments
Post a comment