If you are looking for a quick, easy and satisfying vegan breakfast, you can’t go wrong with a tofu scramble. It’s a great way to use up any leftover veggies in your fridge, and it’s packed with protein and flavor. You can customize it with your favorite spices, herbs and toppings, and enjoy it with toast, tortillas, or on its own. Here’s how to make a vegan tofu scramble in 15 minutes or less.
Ingredients
- 1 tablespoon of olive oil
- 1/4 of an onion, chopped
- 2 cloves of garlic, minced (or use garlic powder and add it with the turmeric)
- 2-3 cups of chopped veggies – use whatever you have on hand, such as asparagus, snow peas, mushrooms, cabbage, kale, bell pepper, zucchini, carrots, etc.
- 8 ounces of tofu, drained and pressed with paper towels, and either crumbled or cubed
- Salt and pepper to taste
- 1/4 – 1/2 teaspoon of turmeric – optional (for a yellow color)
- A splash of soy sauce or Bragg’s liquid amino acid
- Optional toppings – fresh herbs or scallions, sprouts, avocado, sriracha, seeds (sunflower, hemp, pumpkin), etc.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until soft and fragrant.
- Add the veggies and cook for another 10 minutes, stirring occasionally, until crisp-tender. You may need to add some water or broth to prevent sticking.
- Add the tofu and season with salt, pepper and turmeric. Stir well to combine and cook for another 5 minutes, until heated through.
- Drizzle some soy sauce or Bragg’s over the scramble and toss to coat.
- Serve hot with your desired toppings. Enjoy!
Notes
- You can use any kind of tofu for this recipe – firm, extra-firm or even silken. Just make sure to drain and press it well before using.
- Turmeric is optional but it gives the scramble a nice yellow color and some anti-inflammatory benefits. You can also add some nutritional yeast for a cheesy flavor.
- Feel free to experiment with different spices and seasonings for your scramble. Some ideas are cumin, smoked paprika, curry powder, oregano, basil, thyme, etc.
- You can store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
