Overhead horizontal photo of a tofu scramble with spinach on a silver camping plate.

Turmeric Tofu Scramble

Course: Breakfast
Cuisine: Vegan
Keyword: camping food, tofu
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 270kcal
Author: Fresh Off the Grid
Combining seasoned tofu, hearty potato & mushrooms, and ample leafy greens, this well-balanced tofu scramble is one of our favorite go-to camping breakfasts.
Print Recipe


  • 2 tablespoons oil divided
  • 3 small fingerling potatoes
  • 8 mushrooms
  • 1 small shallot
  • 2 cups spinach
  • 5 oz tofu pat dry with a paper towel
  • ¼ teaspoon turmeric
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt
  • Pinch black pepper


  • Chop the potatoes into ¼” cubes. Quarter the mushrooms. Slice the shallot into half-moons.
  • Heat a tablespoon of oil in a frying pan over medium heat. Once hot, add the potatoes and cook until beginning to soften and turn brown, about 7 minutes. Add the mushrooms and shallots and cook 3 minutes, until the mushrooms begin to brown and the shallots soften. Move to one side of the pan.
  • Add another tablespoon of oil if needed. Crumble the tofu into the pan and toss with the oil. Dust the turmeric and nutritional yeast over the tofu, then saute 4 minutes.
  • Add the spinach to the pan, then toss with the other scramble ingredients until wilted.
  • Season with salt & pepper. Enjoy!


Calories: 270kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Potassium: 714mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7300IU | Vitamin C: 28.1mg | Calcium: 430mg | Iron: 3.2mg