Greek Tofu Scramble

Bowl of scrambled tofu and veggies

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I usually have this for a one-pot dinner, but it would make a great breakfast or brunch dish too.

  • Author: Veg Girl RD
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Dinner


  • 1 3/4 cups fingerling potatoes, cut into 1/4-inch rounds
  • 1 cup green beans, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 14– or 16-ounce package firm tofu, squeezed or drained
  • 1 large onion, diced (about 2 cups)
  • 1 green pepper, diced (about 1 1/4 cups)
  • 1 cup cabbage, shredded
  • 15 olives, sliced (about 1/2 cup)
  • 3 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons fresh basil, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/2 cup crumbled or cubed feta cheese
  • black pepper to taste


  1. Steam potato rounds for 3 minutes. Then add cut green beans and continue steaming together for another 4-5 minutes or until tender. Set aside.
  2. While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium to medium-high heat (setting of 6 out of 10 on my stove). Crumble tofu into the skillet, breaking into pieces between thumb and fingers. Cook until browned, about 9-10 minutes. Break up any big chunks with your spoon or spatula. Remove from skillet.
  3. Return skillet to the stove. Heat remaining 1 tablespoon olive oil and add onions. Cook for 3 minutes or until beginning to soften. Add green pepper and cabbage and cook an additional 1-2 minutes.
  4. Add remaining ingredients and browned tofu and cook for another 3-4 minutes or until heated through.


I suppose one could argue that this isn’t truly a one-pot meal, since you have to steam the potatoes and green beans first. But I still fondly think of it that way since the recipe essentially comes together in one large skillet where you dump everything and stir.


Another technique you might try for crumbling the tofu is to “shred” it with a fork. Place the block of tofu on a plate. With the fork right side up (curved side down) drag the tines of the fork down the face of the tofu block, starting at the top and ending with the fork touching the plate. Repeat this until you have a plate mounded full of tiny tofu shreds.


Keywords: tofu scramble, vegetarian, breakfast, brunch, plant protein