I just realized that it took me until the last weekend of my 30 day vegan challenge to try making a tofu scramble. I’ve cooked with tofu before, with varying degrees of success. Sometimes the tofu was too soggy and sometimes incredibly dry or chewy. In all honesty, for some reason the thought of tofu scramble used to gross me out. However, having loved eating scrambled eggs my whole life, I decided that I should give tofu scramble a try.
In an effort not to completely botch the meal, I loosely followed a recipe I found on a vegan website that I frequent, The PPK. She gives some great ideas for other ways to use tofu scramble to create entirely new dishes. So definitely head over that way to get even more inspired. I was only cooking for myself, so I used her recipe as a guideline and kind winged the proportions. My veggies of choice were onions, mushrooms, bell peppers and spinach. I nixed the olive oil since I was using nonstick spray and the nutritional yeast because it’s not my favorite. I also spiced it up a little extra with some garlic powder and a dash of cayenne pepper.
Update: I’ve perfected the recipe over the past year and have developed new versions. Sometimes I add soyrizo(my fave!) and I always use a bit of nutritional yeast. Sometimes I add zucchini or black beans or corn. Feel free to make this recipe yours!
You can pair this tofu scramble with some pancakes and tempeh bacon for a “diner” style breakfast.
Goes great with Vegan Breakfast Sausage or these delectable Vegan Sweet Potato Pancakes with Cardamom Coconut Cream!
You could also throw some into a breakfast burrito:
Once again, I’ve been pleasantly surprised at the outcome of veganizing a traditional meal. In addition to the taste, another perk is that tofu scramble is a great source of plant-based protein, has zero cholesterol and has almost no saturated fat.
Have you found a great recipe for tofu scramble? Tell me about it in the comments!
- 1/2 pound extra-firm tofu
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/4 cup red bell pepper
- 1 cup raw chopped spinach or kale
- 2 tablespoons veggie broth
- 1 tablespoon nutritional yeast
- 1/4 teaspoon ground cumin
- 1/2 garlic powder
- 1 dash ground turmeric
- 1 tablespoon olive oil
- 1/4 daiya mozzarella shreds (optional)
- salt and black pepper to taste
- Chop your veggies and sauté them in a little olive oil for about 3-4 minutes, until slightly brown on the edges.
- Add the garlic and cook for another minute.
- Drain the tofu and press out excess water using paper towels or tofu press.
- Slice the tofu into long strips and fry in the pan with a little olive oil.
- Turn after a couple minutes and when both sides are a little bit golden, use a spatula to chop it up into chunks.
- Sprinkel with the nutritional yeast, spices and veggie broth
- Cook for about 5-6 minutes or until most of the broth has cooked into the tofu, stirring frequently to prevent the tofu from burning.
- Stir in the daiya cheese (if using) and spinach. Turn off the heat and cover with a lid for about a minute so the cheese can melt and the spinach has time to soften but not get too wilted.