A yummy recipe for Vegan Tofu Scramble – loaded up with healthy seasonal veggies that you already have on hand. This vegan breakfast can be made in 15 minutes flat! Healthy, fast, high-protein and delicious!
If you surrendered to the air, you could ride it. ~Toni Morrison~
There are plenty of recipes out there for Vegan Tofu Scrambles, and for years now, I’ve thought, why put yet another one out there? But I keep hearing how many of you have found it useful on the Detox Guide, so I thought I would publish it. Plus, it’s a breakfast we make at least once a week at home, because it’s fast, healthy and really does a good job of using up any stray veggies in the fridge. And it keeps me full and energized all day long.
I load it up with veggies- and love using shredded kale or brussel sprouts or even shredded cabbage in this- and keep it vegan. We’ve made it a hundred different ways, depending on the season. So play around with it and align it with your own tastes. Instead of dairy, I’ll add avocado. For extra protein, seeds are nice and add good texture. Sprouts and fresh herbs or sliced scallions give it freshness.
The version above is made with asparagus, snap peas and mushrooms. A pinch of turmeric gives it its “eggy” color- which I really like – but is optional.
You can crumble the tofu like above or cut it into cubes ( like the first pictures). Up to you. My husband likes it cubed, to him it looks more appetizing, so he’ll usually jump in and cut the tofu for me before I have a chance to crumble it. 🙂
I like it either way.
You can easily cut back on the oil in this one, sautéing your veggies in water or broth if you like- and keeping the whole thing even lower in fat and calories- even though, its pretty low to begin with. However you want to do it friends.
Love you, and have a great Memorial Day Weekend.
Vegan Tofu Scramble – loaded up with healthy seasonal veggies that you already have on hand. This vegan breakfast can be made in 15 minutes flat! Healthy, Fast, delicious!
- 1 tablespoon olive oil
- ¼ of an onion, diced
- 2 garlic cloves ( rough chopped ) or use powder ( add with the turmeric)
- 2–3 cups chopped veggies – use “saute-able” veggies like – asparagus, snow peas, mushrooms, shredded cabbage, chard, kale, bell pepper, zucchini, carrots… you get the idea. Use what you have.
- 8 ounces tofu, blotted with paper towels, and either cut into cubes, or crumbled
- salt and pepper to taste
- ¼–½ teaspoon turmeric – optional ( see notes)
- very small splash soy sauce or Bragg’s liquid amino acid
- additional toppings- fresh herbs or scallions, sprouts, avocado, sriracha, seeds – sunflower, hemp, pumpkin seeds – all optional.
Heat oil in a large skillet. Saute onion 2 minutes over medium high heat, then turn heat to medium add garlic and other veggies. Lightly salt. Sauté until al dente, turning heat down if necessary and/or covering.
Once veggies are just tender, make a well in the center of the pan and add the tofu, and saute it back at medium heat. If the tofu sticks – instead of adding more oil- try letting it form a golden crust, before trying to flip it, and use a metal spatula. (When something “browns” in a pan, it will naturally detach from the pan.)
Season tofu with salt, pepper and turmeric. When tofu is starting to have some crispy edges, fold it into the veggies, and taste. If it tastes bland, it most likely needs a little salt and I like to add a very tiny drizzle of Bragg’s liquid aminos or soy sauce. ( Use a light hand).
Many people like to add nutritional yeast for a rich, cheesy flavor- so feel free to add teaspoon or two if so inclined.
The turmeric is optional, but I like the color it gives the tofu and hint of flavor. You could try a mexican style seasoning, or other spice blends. Or keep it really simple, up to you.
Some Veggie Combos: Asparagus & Mushroom | Bell pepper & zucchini & cilantro | Brussel or kale Slaw & Mushrooms & Sage | Purple cabbage Slaw & matchstick carrots| Corn and Zucchini & basil |
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