2 min Read

Yellow Squash Turmeric Tofu Scramble

tofu scramble with squash, tortilla and avocado slices


½ cup unsweetened almond milk
2 tablespoons nutritional yeast
2 garlic cloves, minced
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon Dijon mustard
¼ teaspoon sea salt, plus more to taste
1 tablespoon extra-virgin olive oil
½ cup diced yellow onion
1 small yellow squash, diced
12 ounces extra-firm tofu, water pressed out and crumbled
1 jarred roasted red bell pepper, diced
Freshly ground black pepper

For serving

1 avocado, sliced
Lemon wedge
Red pepper flakes
8 tortillas, warmed
Microgreens (optional)


In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, cumin, mustard, and salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, squash, and a few generous pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and red pepper and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook 3 minutes, stirring occasionally, then remove from the heat. Season to taste.

Season the avocado slices with a squeeze of lemon and a pinch of salt and red pepper flakes. Serve alongside the tofu scramble with tortillas and microgreens, if using.

Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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