Italian Tofu Scramble
Ingredients
- Canola oil14g
- Garlic, raw15g≈ 1.75 × 3 cloves
- Tofu, firm425g≈ 4.75 × block
- Ground turmeric1.1g≈ 1.5 × tsp
- Oregano1g≈ 1 teaspoon dried
- Salt6g≈ 1 teaspoon
- Soy Sauce6g≈ 1 teaspoon
- Zucchini150g
- Mushrooms113.5g≈ 1.25 × 1 cup whole
- Kalamata Olives4g≈ 1 olive
- Baby Spinach60g≈ 2 cups raw
- Basil, fresh10g≈ 1.75 × cup leaves, whole
Estimated Cost
- Canola oil (14g)—
- Garlic, raw (15g)$0.39
- Tofu, firm (425g)—
- Ground turmeric (1.1g)—
- Oregano (1g)$0.14
- Salt (6g)$0.01
- Soy Sauce (6g)$0.06
- Zucchini (150g)—
- Mushrooms (113.5g)$1.00
- Kalamata Olives (4g)$0.10
- Baby Spinach (60g)$0.46
- Basil, fresh (10g)—
* Cost estimate based on 7 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Pour your choice of canola, grapeseed, or safflower oil into a large skillet and heat to medium-high.
- 2
2. Cook the first half of minced garlic (about 2-3 cloves) for about 30 seconds until aromatic.
- 3
3. Break the tofu into chunks and add to the skillet.
- 4
4. Sprinkle in the turmeric, oregano, and sea salt.
- 5
5. Flatten the mixture with a spatula and cook undisturbed for 5 minutes until golden on the bottom.
- 6
6. Flip or break apart the tofu and cook for another 3 minutes.
- 7
7. While the tofu mixture cooks, in a separate medium skillet, combine the remaining minced garlic, tamari, zucchini, and mushroom slices.
- 8
8. Cook this mixture over medium heat for 5 minutes.
- 9
9. Transfer the cooked vegetables to the tofu skillet, toss together, and lower the heat to medium.
- 10
10. Add the spinach, basil, thyme (or fresh parsley), and olives. Cook for 1-2 minutes until the spinach is wilted.
Nutrition per serving
Based on 5 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.