overhead shot of tofu scramble on a white plate with sweet potato quinoa cakes served as a side dish

Mediterranean Tofu Scramble

  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This high protein Mediterranean tofu scramble is really simple to make with just a handful of ingredients: tofu, vegetables, nutritional yeast, capers, olives, and herbs! Ultra flavourful and satisfying, it’s perfect for breakfast, lunch, or dinner.



  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 small zucchini, diced
  • 1 block (450 grams) firm or extra firm tofu, crumbled
  • 3 tbsp nutritional yeast
  • 1 cup cherry tomatoes or grape tomatoes
  • 1/3 cup pitted olives (green or Kalamata), chopped
  • 1 tbsp capers
  • 2 tbsp freshly squeezed lemon juice (optional)
  • Hemp Cashew Parmesan, for garnish (optional)


  1. Warm the oil in a large skillet over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until browned, about 8 minutes.
  2. Add the pepper, oregano, basil, and chili flakes, followed by the zucchini. Cook the zucchini for a couple of minutes before adding the tofu. Cook until the tofu is lightly browned, stirring occasionally.
  3. Stir in the nutritional yeast, followed by tomatoes, capers, and olives. Taste and adjust seasonings as desired. I sometimes add a couple tablespoons of lemon juice at the end for some additional brightness.

  • Category: Breakfast, Lunch, Dinner
  • Cuisine: Mediterranean

Keywords: Mediterranean tofu scramble