Tofu Scramble with Potatoes, Spinach, and Other Veggies

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

| Home Page | Recipes Table of Contents |

Tofu Scramble with Potatoes, Spinach, and Other Veggies


2 lb. Potatoes
1 lb. Spinach, fresh or frozen
4-5 Celery, ribs
1 lb. Corn, frozen
1 lb. Green Beans, fresh or frozen
1 lb. Peas, frozen
2-3 Onions
1 Jalapeño Pepper (optional)
1-1/2 tsp. Turmeric, powder
1 tbsp. Oregano, dried leaves
2 lbs. Tofu, soft
1 cup Nutritional Yeast, flakes, OR 1/2 cup powder
2 tbsp. Soy Sauce or Bragg Aminos
(To enlarge the photo of the Tofu Scramble, click on the photos or link)


Even though there are only two of us, we usually prepare a larger batch of food so that we have leftovers for a day or two (which by the way are very good), so that we don't have to cook every day. If you wish to make a smaller amount, cut the recipe in half.

We also found that it is best to cook the tofu scramble in our stainless steel (non-stick) wok, but it can also be cooked on the stovetop in a large frying pan.

Begin by washing and peeling the carrots, onions, and potatoes, and washing the celery, string beans (if fresh), spinach (if fresh), and jalapeño pepper. Dice the potatoes, onions, celery, and spinach (if fresh), cut the string beans (if fresh), and place in the wok. The carrots can be shredded or diced, and adding to the wok.

Add the other veggies and oregano to the wok, and add 1/4 cup of cold water. Turn the heat up to 375 degrees F. and stir-fry until the onions become semi translucent.

Place the tofu, nutritional yeast, jalapeño pepper, and turmeric in the container of a high speed blender, cover, and run the blender at high speed until the contents are creamy smooth.

When the veggies are cooked, reduce the heat to simmer, and add the blended tofu and soy sauce, and and continue stir-frying until the tofu is hot and the scramble is thoroughly blended together, which takes about 5 minutes.

Serve and enjoy!

Leftovers tofu scramble can be safely stored for 3-4 days in a covered container in the refrigerator. It can be reheated in the microwave oven for breakfast, lunch, or dinner. Cold tofu scramble also makes a great pita bread stuffer.

Ingredients Information

Bragg Liquid Aminos

Beans, Green



Corn, Frozen

Onions, Yellow

Oregano, Dried

Peas, Green Frozen

Pepper, Jalapeno

Potatoes, White


Soy Sauce

Tofu, block

Turmeric, ground

Nutritional Yeast

Utensils and Equipment Information

Food Processor


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Spoon, Large Mixing


Wok, Stainless Steel
A Loving Cook:
He or She will make everything taste better.