Description
A delicious and healthy plant-based alternative to scrambled eggs, this tofu scramble is packed with protein and flavorful spices. Perfect for a vegan or vegetarian breakfast, it features crumbled tofu cooked with turmeric, garlic, and vegetables for a satisfying and nutritious meal.
Ingredients
Tofu Scramble
- 14 oz firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup chopped spinach or kale
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon soy sauce or tamari (optional)
Instructions
- Prepare the tofu: Drain the firm tofu and use your hands or a fork to crumble it into small, bite-sized pieces resembling scrambled eggs.
- Sauté the vegetables: Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.
- Cook the tofu: Add the crumbled tofu to the skillet, stirring to combine with the sautéed vegetables. Sprinkle the turmeric, garlic powder, and onion powder evenly over the tofu and vegetables to give it a vibrant yellow color and rich flavor.
- Season and mix: Stir well to ensure the tofu is evenly coated with spices. Add salt and pepper to taste. If using, mix in the soy sauce or tamari for additional umami flavor.
- Add greens and nutritional yeast: Stir in the chopped spinach or kale and cook for another 1-2 minutes until the greens wilt. Sprinkle the nutritional yeast over the scramble and mix well to add a cheesy, nutty flavor.
- Finish cooking: Cook for an additional 2-3 minutes, stirring occasionally, until all ingredients are heated through and flavors meld together.
- Serve: Remove from heat and serve warm as a standalone dish or with toast, avocado, or your favorite breakfast sides.
Notes
- Use firm or extra-firm tofu for best texture; pressing the tofu beforehand helps remove excess moisture.
- Feel free to add other vegetables like mushrooms, tomatoes, or zucchini.
- Adjust spices according to your taste preference; smoked paprika adds a nice depth.
- For a gluten-free version, make sure to use tamari or gluten-free soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
