Butternut Tofu Scramble with Avocado

Butternut-Tofu Scramble

Harvesting the butternut squash from our garden was so much fun this year. Every step I took, every one of those gigantic leaves I peeked under, there was another squash! Loads and loads of them.


So after hauling bushels of them to their cozy winter-storage spot and waiting 10 very looooong days for them to cure their little hearts out (they get sweeter during curing), I couldn’t take it any longer and scooped up several to enjoy roasted butternut squash, butternut squash soup, baked butternut, and this lovely Butternut Tofu Scramble with Avocado.

Now, you know how I feel about avocados. They just make anything taste luscious. But, let me tell you, match them up with some cilantro, tomatoes, onions, garlic, a few herbs, and some sweet and tender butternut, and I just may be eating this every day for lunch for the next month.

Which I may be able to pull off (if you could please send me some avocados) because, with these secrets for how to easily peel and cut a butternut squash, this delish dish is sooo easy.  And with pre-cut squash from the produce section? Almost easier than take-out.

It’s also flexible.  On a garlic kick? Throw more in. Want more onions? Yes, please.  Fresh out of cherry tomatoes? You can use plum tomatoes instead and even regular slicing tomato in a pinch. It’ll still taste marvelous.

Butternut Tofu Scramble is great on a plate or you can put it in a tortilla or wrap.  Add some healthy guacamole or sour cream … I’m getting hungry again.

Butternut-Tofu-Scramble with avocado

Butternut Tofu Scramble with Avocado

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  • 1 pound extra-firm, water-packed tofu
  • 2 tablespoons olive oil
  • 1 1/2 cups peeled and cubed butternut squash - (cut into small, 3/4-inch cubes)
  • 1 medium onion, diced
  • 1/4 medium red or yellow bell pepper, diced
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon dried parsley
  • 1 1/2 teaspoon granulated onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried cilantro - or 2 teaspoons fresh minced
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 large Roma tomato - or about 7 cherry tomatoes, halved
  • 2 green onions, sliced
  • 1 small ripe avocado, diced small


  • Place tofu in colander to drain and set aside. OR gently press out water using a tofu press.
  • In a large, wide-bottom pot, heat oil over medium-high heat. When oil is warm, add diced squash and briefly stir to coat squash with oil. Saute for 3 minutes, stirring occasionally.
  • Dice onion and pepper and add to squash. Stir.
  • Squeeze excess liquid from tofu and crumble over vegetables.
  • Add seasonings and mix well.
  • Cook over medium high to high heat, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and some of the tofu is very lightly browned. See note.
  • Stir in minced garlic and cook for one minute.
  • Stir in cherry tomatoes. Cook until tomatoes are warm (about one minute) and then remove from heat.
  • Serve topped with green onions and avocado.


Be sure to squeeze as much liquid as possible out of the tofu.

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  1. in the old days butternut was my favorite squash; it also makes a great pumpkin or should I say squash pie.
    ? I buy frozen blueberries and pitted cherries, should they be rinsed when dispensed (prior to thaw) before use?

  2. Hi Tom,
    Some bags of frozen fruit indicate the fruit has been washed before being frozen. Some do not. Either way, placing the fruit in a colander and giving them a rinse before using is a good idea.

  3. 1 star
    I cubed and fried the tofu up with a little cornstarch and paprika because I prefer it crispy. Because I did not do a “scramble” the seasonings were way too high and make the dish bitter. Even if I had followed the direction exactly, I think the seasoning amounts would be too high. Instead of 1 1/2 tsp each I would think 1/2 tsp would be enough for the amounts of ingredients given. I would really appreciate if someone could double check the recipe amounts to make sure they are correct. Thanks.

    1. Hi Jeannie,
      Sorry you didn’t love the recipe.

      Yes, the seasoning amounts are accurate. May I suggest that since you didn’t follow the recipe that perhaps the one-star rating was unwarranted? Frying changes and intensifies the flavor of food. Also, if you added paprika, that could have made the dish bitter.

3 from 2 votes

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