This tofu scramble is such a wonderfully versatile and delicious breakfast that goes great on toast, topped on a bagel, or all on its own. Use whatever veggies you have on hand for a nutritious and filling meal.
Ingredients
Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.
Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!
Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.
Instructions
- Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
- While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
- Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
- Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
- Add the spinach and tomatoes and heat until the spinach is wilted.
- Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.
Try these other recipes:
Stuffed Tofu and Veggie Pancakes
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Tofu Scramble
Ingredients
- 1 14 oz extra-firm tofu
- 1 tbsp olive oil
- 1/4 cup onion
- 1/2 tomato- diced
- 1/2 cup mushrooms- diced
- 2 green onions- diced
- 3 cup spinach
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili flakes (optional)
- salt and pepper to taste
Instructions
- Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
- While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
- Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
- Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
- Add the spinach and tomatoes and heat until the spinach is wilted.
- Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.
Notes
- This keeps in the fridge for 4-5 days but sadly I would not recommend freezing.
