Tofu Scramble with Broccoli Noodles

gluten freeveganvegetarian

Tofu Scramble with Broccoli Noodles
I just spent about 45 minutes on this post, giving this long explanation about my relationship with tofu scrambles, back during my vegan years.

Then, I click “update” and the entire post disappeared. I could cry.

Some days, things just don’t go your way.

Tofu Scramble with Broccoli Noodles
Instead of retyping the post, I’m going to give you the highlights, in bullets – and then, because I’m bummed, I’m going to share with you my favorite pictures from my engagement session with our wedding photographer, Nadya Furnari, because that will cheer me up:

  • The broccoli noodles add Vitamin C and fiber to the mixing, boosting your immune system and keeping you fuller, longer.
  • 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.
  • In moderation, tofu is a fabulous protein source for those who aren’t carnivores.
  • The yellowish (actually, looks a little neon – bad photo editing on my part) coloring comes from turmeric, a spice popular in Indian cuisines which adds coloring to the tofu to make it resemble eggs!
  • If you don’t like tofu (or just don’t eat it), swap in eggs here and just scramble the eggs with the broccoli noodles for an instant breakfast!
  • This dish can be easily added to – it goes great with avocado, olives, spinach, diced zucchini and more. It also loves sriracha!

Tofu Scramble with Broccoli Noodles

Okay, now for the pictures! If you don’t care, here’s the recipe right away! If you do care, keep scrolling….

Nutritional Information & Recipe

Tofu Scramble with Broccoli Noodles

Yields 3

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 broccoli stems, Blade C (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.

My favorite picture overall, in my grandparents’ hammock in their backyard:

And what would an engagement be without some wine?

I love these pictures, as they show how gorgeous New Jersey is:

Just enjoying a cup of joe (not really – there’s nothing in these mugs!)

A gorgeous photo by my grandfather’s tomato plants:

A shot in my grandparents’ neighbor’s backyard:

Have you ever had a tofu breakfast scramble?

And one more, for good measure:


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Joana says:
I loved the recipe and your engagement photos. Very very cute! Congrats on your engagement and keep the recipes coming pls :)
Steven says:
I have been avoiding tofu and soy products lately since all of the discussion that most soy is GMO
Steven - no need to avoid them, just find a non-GMO soy product. I actually recently made my own tofu, so I used it for this recipe, but otherwise, I love the 365 brand at Whole Foods or Nasoya brand - they're all non-GMO!
Steven says:
Thanks for the info
I grew up in Bergen County, NJ, and it truly is beautiful!! I always tell people that there's a reason they call it the Garden State. Loved the pics and love your recipes. I'm going to try this with eggs (not a fan of tofu).
Thank you so much! I'm glad to have a NJ girl on my side! And tofu is tough - people either hate it or love it (for whatever reason.) Eggs would work fabulously too!
jossmor says:
Love the broccoli noodles. Will try them this week. And the engagement pictures also brightened up my day too!
Aishah M says:
Oh, I wish I had seen this yesterday. I had leftover broccoli stems that would have been perfect for this dish. Too bad I already chopped them up and froze them for making veggie broth this weekend. But this is definitely going on the menu for this weekend.
Aishah - yay! Hope you like it.
Cochran-Kmecik Lisa says:
Love the pics!!! My fave is the last pic, but they are all wonderful. I LOVE Tofu and can't WAIT to make this for my hubby!
Anonymous says:
I was just going to complain that we've heard no talk of wedding planning, no more recipes we already know you're a culinary genius, we want to see pics of your ring from every angle! These pictures are adorable! I am so happy for you and can't wait to hear more about your wedding plans :)
jesusan says:
Okay, my favorites of your photos are 1) the 2nd wine photo and 2) the one in the wrought iron gazebo. You have a great photographer. Not entirely sure I'd make this recipe. But to me the color of the turmeric seems about right - I didn't see any neon.

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