Known as a warm, flavorful spice that gives Indian curry and mustard their yellow color, turmeric is also celebrated for its endless list of health benefits.

For centuries, turmeric root has been used in Ayurvedic medicine as an anti-inflammatory, and it continues to be used to treat everything from arthritis, headaches, and bronchitis to heartburn and depression. So it’s a good idea to have turmeric on hand for simple, everyday ailments. I turn to Turmeric Veggie Caps from Eclectic Institute whenever I feel a cold or fatigue coming on. Just one capsule in the morning and one at dinner ramps up my energy and kicks out any yucky feelings.

But don’t just take a supplement – enjoy turmeric’s zesty flavor by mixing it into everyday dishes. OA founder Denise Mari let us in on a recipe for a tofu scramble she makes at home, which takes advantage of this amazing spice. 


1 tablespoon extra virgin olive oil
1 clove of garlic, minced
1 small white or yellow onion, diced
1 package firm tofu
1 teaspoon - 1 tablespoon turmeric (to your own taste)
3 generous pinches of salt
1 teaspoon pepper
1 tablespoon nutritional yeast


1. Crumble tofu in a mixing bowl and set aside.
2. Warm up olive oil in a large skillet over medium heat.
3. Turn down heat to low and sauté garlic and onion until brown.
4. Add the tofu and turmeric and mix well. Keep cooking until the excess water from the tofu evaporates.
5. While the water is evaporating, add in salt, pepper, and nutritional yeast. Stir until evenly distributed. The yeast adds a nice, cheesy flavor without the unnecessary dairy.
6. Cook for 5 minutes, or until water it evaporated and the scramble is nicely browned.
7. Serve immediately.