Greek Tofu Scramble

The idea behind this recipe is to create a dish similar to “Greek eggs,” but using tofu. Marinating a portion of tofu in lemon juice gives it a feta-like flavor when you add it to the rest of the dish. The end result ends up tasting similar to scrambled eggs with fresh basil and feta cheese. Add a side of warm, buttered French bread, and you have a delicious and satisfying breakfast.


  • 1/2 cup Fresh tomato, chopped
  • 2 tbsp Fresh basil, coarsely chopped
  • 1 cup Scallions, chopped
  • 2 tbsp Olive oil
  • 1/2 tsp Turmeric
  • 1/2 tsp Ground mustard seed
  • 1 tsp Mustard (stone ground)
  • 1/2 block Firm tofu, broken into small chunks and marinated in 2 tbsp lemon juice
  • 1/2 block Firm tofu, mashed
  • 2 tbsp Nutritional yeast
  • 1/4 cup Tahini sauce (1 tsp tahini dissolved in water)
  • 3 Garlic cloves, sliced or diced


  1. Cut tofu block in half. Break one half into small chunks. Place in small bowl and marinate in lemon juice. Mash the other half and set aside.
  2. Prepare tomatoes, basil, scallions, garlic, and tahini sauce.
  3. Mix turmeric and mustard seed into mashed tofu.
  4. Saute scallions and garlic in the olive oil, and add the mashed tofu mix. Stir and cook until mix turns yellow.
  5. Add remaining ingredients, except marinated tofu and tomatoes. Stir and cook until it thickens.
  6. Add marinated tofu and tomatoes. Cook until tomatoes are heated.


  • It is best if you can marinate the tofu chunks in the refrigerator the night before you make this dish, but it isn’t necessary.
  • When possible, use a fresh, water-packed tofu rather than a silken-style tofu for this dish. Silken tofu does not cube or chunk well, and it does not absorb marinating juices well either.