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Tofu and Veggie Scramble


  • 1 Package Extra Firm Tofu, (drained and patted dry with paper towels)
  • 2 Tbs nutritional yeast
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • 2 Tbs olive oil
  • 1 Medium Shallot, (halved and thinly sliced)
  • 1 Medium Orange or Red Bell Pepper, (thinly sliced)
  • 4 oz Organic Cremini Mushrooms, (quartered)
  • 1 Cup Flat-Leaf Kale Leaves, (coarsely chopped)
  • 1/4 Cup Daiya Mozzarella Cutting Board Shreds
  • 1/4 Cup Daiya Cheddar Cutting Board Style Shreds


Serving options: Warmed tortillas Sliced avocado Hot sauce

Place the tofu in a medium bowl and, using your fingers or a potato masher, crumble it into bite-sized pieces or curds. Sprinkle with the nutritional yeast, turmeric, and 1/2 teaspoon of the salt, and toss to combine.

Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the shallot, bell pepper, mushrooms, kale, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the kale wilts and brightens in color and the vegetables have softened and browned, 5 to 7 minutes.

Add the tofu mixture and cook until the tofu releases some liquid and is warmed through, 4 to 6 minutes. Remove from the heat and stir in the Daiya Mozzarella Style Shreds and Daiya Cheddar Style Shreds. Serve immediately, sprinkled with more Daiya Mozzarella and Cheddar Style Shreds. Serve with tortillas, avocado, and hot sauce if desired.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Thank you The Kitchn for the recipe!

Tips for cooking with Daiya

13 min
Total Time
7 min
Prep Time
6 min
Cook Time

Free of these allergens

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