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I am kicking things off with scrambled tofu. Many vegans have a favorite scrambled tofu dish; I think the draw of the healthiness (think calcium, protein, fiber) and “blank slate” of tofu combined with its ease of coloring with turmeric to make a tasty and colorful scramble is a draw.

Tofu and soy are helpful for bone health, cholesterol reduction, heart health and they may reduce the risk of several kinds of cancer. Soy is a complete protein containing all of the essential amino acids that we need. It’s a good source of Vitamins A and B, calcium, iron, zinc, potassium, and manganese.

I like to keep my scrambled tofu very basic if served for breakfast as I shy away from strong morning flavors. But I know others, like fellow Cook in the Kitchen, Cody, love onions and garlic even in the morning with dishes like scrambled tofu. Speaking of Cody, she and I are presenting this year on the Holistic Holiday at Sea cruise (holisticholidayatsea.com/march2023, from which I take the picture here) in just a few weeks! She, Carolyn, and I are again offering our plant-based immersions in the mountain or beach areas of North Carolina – join us (bit.ly/wfpbimmersion)!

Getting back to the scrambled tofu, the basic idea is to cook in a high quality pan “smooshed” tofu, whether finely cubed or mashed, along with vegetables and turmeric. Here’s one version of my recipe.