Scrambled Tofu

Scrambled Tofu

Course Breakfast, Lunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 300 g tofu
  • 1/2 onion
  • 2 garlic cloves
  • 1/2 green pepper
  • 1 red chilli
  • 1 dl (2/5 cup) sun-dried tomatoes
  • 1 dl (2/5 cup) green olives with pimiento
  • 2 tbsp olive oil extra virgin
  • 1/4-1/2 tsp turmeric
  • Salt
  • Pepper


  1. Put the tofu block in a strainer or colander and cover with some paper. Put a little weight (I use a saucepan) on top to squeeze out some liquid.

  2. In the meantime, mince the onion, garlic, pepper, chilli, sun-dried tomatoes and olives.

  3. Put the tofu in a bowl and add turmeric, salt and pepper. Mix around without breaking the tofu too much.

  4. Grease up two skillets and put on medium heat. Add onion, garlic, chilli and pepper to one of them and the tofu to the other. Fry the veggies until the onion is translucent. Stir the tofu so it doesn’t stick.

  5. Add sun-dried tomatoes and olives to the veggies and continue to fry for a couple of minutes.

  6. Transfer the tofu to the veggies and fry for another 1-2 minutes

  7. Taste with salt and pepper and decorate with some basil leaves.