Vegan Tofu Scramble
Vegan Tofu Scramble is a quick and satisfying breakfast or brunch dish that offers a plant-based alternative to scrambled eggs. Made with crumbled firm tofu, sautéed vegetables, and flavorful seasonings like turmeric and nutritional yeast, it’s both nutritious and customizable. You can enjoy it with your favorite vegetables, herbs, and even avocado for an extra creamy touch. This dish is rich in protein, low in calories, and perfect for anyone following a vegan or plant-based diet.
Equipment
- 1 Medium-sized non-stick skillet
- 1 Tofu press (optional)
- 1 Fork or hands for crumbling tofu
- 1 Knife
- 1 Cutting Board
- 1 Spatula
Ingredients
- 1 block 14 oz firm tofu
- 2 tbsp olive oil or water for oil-free cooking
- 1/4 cup plant-based milk almond, soy, or oat milk
- 1/4 cup chopped onion
- 1/4 cup diced bell pepper
- 1/2 cup sliced mushrooms optional
- 1/2 cup fresh spinach optional
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh herbs parsley, chives for garnish (optional)
Instructions
- Press the Tofu: Place the tofu block in a tofu press, or wrap it in a clean kitchen towel and press with something heavy for 15-20 minutes to remove excess moisture. Crumble the tofu with your hands or a fork into bite-sized pieces.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat. Add the diced onion, bell pepper, and mushrooms.Sauté for 5-7 minutes until the vegetables are softened and lightly browned. Add spinach last and cook until it wilts down.
- Add Tofu: Add the crumbled tofu to the skillet with the sautéed vegetables. Stir well to combine.
- Season the Scramble: Add nutritional yeast, turmeric, garlic powder, salt, and pepper to the tofu.Stir to coat the tofu evenly in the spices. Add a splash of plant-based milk and cook for another 5-7 minutes until everything is well combined and the tofu is heated through.
- Serve: Garnish with fresh herbs like parsley or chives if desired. Serve with toast, avocado, or any side of your choice.
Notes
- Tofu Pressing: Pressing the tofu is important for achieving the best texture. If you don’t have a tofu press, you can use a heavy pan or a stack of books to press the tofu.
- Customizing Vegetables: Feel free to use any vegetables you have on hand, such as zucchini, tomatoes, or kale.
- Make It Extra Creamy: For a creamier scramble, add some vegan cheese or mashed avocado just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat and add a splash of milk to restore its creaminess.
- Meal Prep: This tofu scramble can also be made ahead of time and stored in the fridge for meal prep. Reheat and serve on toast or in wraps.