Oprah’s Scrambled Tofu: A Healthy Favorite from Dr. Andrew Weil


Today we’ve got an updated post on a timeless vegan breakfast from well over a decade ago. Oprah classified this recipe as heart-healthy, and she’s right! But she also said this Scrambled Tofu is so good that you’ll only be thinking about the amazing taste. And the recipe is quite versatile. We’ve included suggestions in the introduction for ways to modify the flavor for your mood.

Special Diet Notes: Oprah’s Scrambled Tofu

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, nut-free, peanut-free,  sugar-free, plant-based, vegan, and vegetarian.

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Oprah’s Scrambled Tofu
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About 15 years ago, Dr. Andrew Weil surprised Oprah audiences with a delicious and healthy tofu scramble. This recipe is adapted just a touch from his formula. And it is flexible. You can add herbs (like dried basil and oregano) or spices (like cumin and paprika), and even some nutritional yeast for flavor variations.
Serves: 4 servings
  • 2 tablespoons olive oil or grapeseed oil
  • ½ cup minced yellow or white onion
  • ¼ cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 pound firm or extra-firm tofu (organic or non-GMO), drained and crumbled
  • ¾ cup sliced green onions (green parts only)
  • 2 teaspoons soy sauce or wheat-free tamari (for gluten-free)
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Salsa, for serving (optional)
  • Warm corn tortillas, for serving (optional)
  1. Drain and crumble the tofu.
  2. Heat the oil in a medium frying pan over medium heat. Add the onion and red pepper and saute for 3 minutes, or until the onion is translucent. Add the garlic and saute 1 minute.
  3. Stir in the crumbled tofu. Then stir in the green onions, soy sauce, turmeric (if using), salt, and black pepper. Cook for 3 minutes, stirring occasionally.
  4. Serve with salsa and warm corn tortillas, if desired.

More Magical Tofu Recipes

“Ricotta” Stuffed Shells (vegan, optionally gluten-free & nut-free)

Vegan Stuffed Shells Recipe with Homemade Spinach-Tofu Ricotta - homemade, healthy, plant-based, nut-free, and optionally gluten-free!

No Bake Lemon Tofu Cheesecake (vegan, optionally gluten-free & nut-free)

Lemon Tofu Cheesecake Recipe - a No Bake Vegan, Nut-Free and Gluten-Free Dessert

From-Scratch Tofu Benedict (vegan & nut-free)

Tofu Benedict with Vegan Hollandaise Sauce and Homemade English Muffins

Want More Dairy-Free Recipes? Get My Books:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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