Tofu Breakfast Scramble
This vegan tofu scramble is so delicious because it features a perfect blend of savory spices and fresh vegetables, creating a flavorful and satisfying breakfast option. Rich in protein and easy to customize, it's a healthy and tasty alternative to traditional scrambled eggs.
Servings: 4 servings
Calories: 87kcal
Ingredients
- 1 12 oz+ package extra firm tofu
- veggie broth for sauteing
- 1/2 cup onion diced
- 1/2 cup red bell pepper diced
- 1 cup mushrooms diced (optional)
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry steak seasoning (optional)
- 1 tablespoon liquid aminos or soy sauce
- 1 tablespoon nutritional yeast
- 1 handful spinach leaves
- 1/4 teaspoon sea salt optional
Instructions
- Using previously frozen tofu is not required, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
- If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it's ready in the morning. If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
- Dice the mushrooms, onions, and bell pepper. Any color--red, yellow, orange, green--can be used. Sometimes I even use diced cherry tomatoes instead.
- In a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
- Add the crumbled tofu to the pan with veggies. Go ahead and add all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
- Toss in the baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2 minutes
- Remove from heat and serve with toast, grits, or fruit. Tofu Scramble is a great breakfast to pair with my Smoked Tempeh Bacon or even these banana oat gluten-free pancakes.
Video
Notes
Tips & suggestions
The best type of tofu for scrambles is the firm or extra firm tofu that you find in the refrigerator or produce section of your grocery store. It has the perfect density. You'll want to avoid using silken shelf-stable types for this recipe because they are too soft. We have a great article that discusses the different types of tofu and how to use them.
- Storage- The leftovers stay fresh in an airtight container in the refrigerator for 7-10 days and reheat well. Sometimes we reserve any leftovers by wrapping them up in a tortilla for a healthy Breakfast Burrito.
- Reheats- This dish reheats well in the microwave in just a few seconds.
- Tofu type- Use the firm or extra firm tofu from the refrigerator or product section of your grocery store for best results.
- Freezing- If you freeze the tofu before cooking makes the texture even better.
Nutrition
Serving: 1cup | Calories: 87kcal | Protein: 7g | Fat: 2g | Fiber: 3g