Tofu Edamame Scramble

Marygrace Taylor, Photography by Andrew McCaul


Makes 4 servings

2 Tablespoons olive oil

½ medium yellow onion, diced

2 cloves garlic, minced

2 ½ Tablespoons nutritional yeast

1 Tablespoon tahini

Juice of ½ lemon

16 ounces firm tofu, drain and crumbled

1 cup shelled edamame, thawed if frozen

Salt and pepper, to taste

Intimidated by cooking with tofu? Try scrambling it! This recipe is more flavorful than scrambled eggs and packs a bigger protein punch, but still feels right at home on the breakfast table. Nutritional yeast is a yellow, cheesy-tasting yeast that’s rich in B vitamins; find it in the supplement or bulk sections of natural food stores.


1. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, 5 to 7 minutes.

2. While they cook, combine the soy sauce, nutritional yeast, tahini, and lemon juice in a medium bowl and mix well. Add the tofu and toss to combine.

3. Adjust the heat to medium high and add the tofu mixture to the skillet. Use a spatula to spread the mixture evenly over the surface of the pan, and let cook for 2 to 3 minutes without stirring. Use the spatula to flip the tofu mixture over and cook 2 to 3 minutes. Continue until most of the tofu has browned and is beginning to appear crisp, about 10 to 12 minutes total.

4. Add the edamame, salt, and pepper, and cook 2 more minutes. Serve hot.

Per Serving:




13 g


17 g


21 g


4 g

Active Time:

25 minutes

Total Time:

25 minutes