Description
This Tofu Scramble is so delicious! Load it up with healthy seasonal veggies or keep it simple. A tasty vegan, high-protein breakfast in 15 minutes flat!
Ingredients
Units
Scale
- 14–16 ounces tofu, firm, extra firm or sprouted tofu.
- 1–2 tablespoon olive oil
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon ground turmeric powder
- 1/4 teaspoon paprika or smoked paprika
- 1–3 teaspoons nutritional yeast
- pinch cayenne pepper or Aleppo chili flakes
- Garnish: 1/4 cup chopped green onions
Instructions
- Place the block of tofu on a paper towel and blot all sides gently. No need to press all the water out!
- Heat olive oil in a large nonstick pan or large cast-iron skillet. (Note: If adding onions or veggies – saute them first over medium heat, until tender-crisp- seasoning with salt and pepper, then set them aside.)
- Crumble the tofu into the oiled pan using your fingers, then continue breaking it apart with a wooden spatula until you have small, relatively uniform pieces. Let them cook over medium heat for 4-5 minutes without stirring, then season with salt, pepper, spices, and nutritional yeast. Give a good stir and saute another 3-4 minutes.
- If you prefer a creamier consistency, add a splash of plant-based milk. Add back your cooked veggies in ( if using) or even a handful of baby spinach.
- Taste and adjust salt, garnish with green onions, and serve!
Notes
- Optional: 2 cups chopped veggies – use “saute-able” veggies like – diced onion, mushrooms, baby spinach, shredded cabbage, kale, bell pepper, bok choy, asparagus, etc.
- Optional: very small splash soy sauce or Bragg’s liquid amino acids to add depth
- Optional toppings: fresh herbs or microgreens, avocado, tomatoes, hot sauce, toasted nuts or seeds
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 1.1 g
- Sodium: 13.7 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Carbohydrates: 5.3 g
- Fiber: 1.1 g
- Protein: 13.2 g
- Cholesterol: 0 mg
