Go Back
+ servings
turmeric tofu scramble // the muffin myth

turmeric tofu scramble, 2 ways

Choose firm or extra firm tofu for your scramble. Try to find ground turmeric that hasn't been sitting in the back of a grocery store for ages, as it will have surely lost some of it's potentness.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 2 x 250g packages extra firm tofu
  • 2 tablespoon nutritional yeast flakes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 packed cups baby spinach leaves
  • 1 medium tomato diced
  • 1 avocado sliced
  • 2 scallions thinly sliced
  • 4 whole wheat or gluten free tortillas optional


  • Use your clean hands to crumble the tofu into a large bowl.
  • Combine tofu with the nutritional yeast, salt, cumin, turmeric, and black pepper, and set aside.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the onion and red pepper, and sauté until the onion has just become translucent, about 5 minutes.
  • Add the tofu mixture to the onions and peppers, and continue to sauté for 5-10 minutes more until the tofu is heated through and begging to brown.
  • Remove from the heat.
  • To serve, layer spinach, then scrambled tofu, then diced tomato, avocado, and scallions over the top.
  • Alternately, start the layering with a whole wheat tortilla and wrap the fillings up like a burrito.
  • Serve immediately, or cover wraps with tinfoil and refrigerate for up to 3 days.