You may know that I am a bit obsessed with protein. I am very conscious to have a good amount of it in each of my meals. But I also don’t like the idea that it always has to be from meat so experiment every once in a while with vegan proteins like pea protein, tempeh and tofu. My go to has always been a tofu stir fry which I love but I have never done much else. This week I decided to experiment with mashing my tofu, adding spices and frying it up. I have to say, it was a hit! Not only does tofu have a lot of protein, it is inexpensive and once you know how to spice it, tastes quite good! I hope you enjoy this tofu scramble that can be served for breakfast in place of eggs or can be added in a taco shell instead of ground beef for dinner!


  • 8 ounces extra-firm tofu 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (de veined and loosely chopped)


  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder 
  • Water (to thin)
  • 1/4 tsp smoked paprika (optional)


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • This tastes amazing with some hashbrowns on the side, a few slices of avocado and a bit of salsa on top.


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