The broccoli noodles are easy to make (you just boil them for 2-3 minutes) and they add a nice crunchy texture to complement the otherwise soft, fluffiness of the tofu.

Tofu Scramble With Broccoli Noodles [Vegan]



Cooking Time



  • 2 broccoli stems, spiralized (florets saved for future use)
  • 1 14oz block of extra-firm tofu
  • 2 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 2 cloves of garlic, minced
  • 1 small red bell pepper, finely diced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon nutritional yeast flakes (optional)
  • salt and pepper, to taste


  1. Bring a medium pot of water to a boil. Once boiling, add in the broccoli noodles and cook for 2-3 minutes or until broccoli noodles are al dente.
  2. While the broccoli cooks, place the tofu on a plate lined with paper towels. Using a fork, smash the tofu until it crumbles. Blot the top with paper towels to remove as much excess moisture as possible. Set aside.
  3. Heat a large skillet over medium heat and add in the olive oil. Once oil heats, add in the onion, garlic and peppers. Cook for 3-5 minutes or until vegetables soften. Add in the cumin, stir for 1 minute and then add in the tofu, broccoli noodles, turmeric and nutritional yeast flakes. Season with salt and pepper and cook for 2-3 minutes or until the tofu is heated through.
  4. Serve warm.


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