Eggless Scramble

Eggless Scramble (from The Life Force Diet by Michelle Schoffro Cook)


8 ounces firm tofu, crumbled

1 tsp. ground turmeric

1 tsp. Celtic sea salt

½ tsp. ground cumin

4 tomatoes, quartered (I used some mild tomato-based salsa instead.)

2 Tablespoons extra virgin olive oil

1 large onion, chopped

1 small sweet potato, chopped (optional)

2 stalks celery, chopped

1 red bell pepper, chopped (I used a green bell pepper.)

(I used some sliced mushrooms also.)

  1. In a bowl, combine tofu, turmeric, salt, and cumin; set aside.
  2. In a blender or food processor, puree tomatoes; set aside.
  3. In a large skillet, heat oil over medium-low heat, making sure it doesn’t smoke. Sauté onion until softened. Add sweet potato (if using) and sauté until tender. Add celery and red pepper; sauté until tender. Add seasoned tofu and sauté until heated through. Stir in tomato puree, cover, and cook for 5 to 10 minutes or until all ingredients are heated through and the flavors have blended.


If you don’t think of this as eggs, it is a delicious, savory dish. I served this with tortilla chips, and shredded cheddar cheese for those who wanted it. It would be delicious over rice also.


The ingredients


The piece de resistance!

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