Savory tofu egg breakfast scramble packed with protein and flavor!
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Savory Tofu Egg Scramble
Tofu egg scramble is an excellent vegan breakfast option when you are tired of smoothies and/or oats! Let’s be honest, I feel like a lot of vegan have either a smoothie, green juice, or oats for breakfast! While I do love all those things, and I’m sure you do as well, sometime you just need a little break from it. So here is to all the savory vegans, a perfect savory tofu egg scramble!
Tofu egg scramble can be eaten all on it’s own and taste delicious, especially if you toss in some veggies such as mushrooms, peppers, zucchini, or whatever your favorites veggies are. It also goes great with avocado toast, bagel with cream cheese, or breakfast potatoes. I love all the many ways you can eat tofu scramble.
How to Make the Tofu Scramble
Tofu scramble can honestly be made with a combination of many different spices and veggies. Personally, I never liked the taste of eggs, that “eggy” taste they get from the sulfur. However, if you do prefer a real egg flavor, I highly suggest adding black salt. My recipe does not include the black salt, but adding it will really give a real egg flavor!
For this recipe, you will need a non stick pan, a block of firm or extra firm tofu (I recommend firm), garlic powder, turmeric, paprika, nutritional yeast, salt, and pepper. For this recipe I added spinach and tomato, but you can add whatever veggies you like!
Start heating your non stick skillet over medium heat. If desired, add 1 tbsp of olive oil or vegan butter to coat the pan. Add your diced veggies of choice and pan fry for a few minutes, but do not let them fully cook or soften. Once your veggies are about halfway cooked, remove them from the pan. Take your block of tofu and crumble it with your hands or fork in a mixing bowl. Add all of your spices and combine well. transfer your tofu mixture into the pan and cook for 3-5 min. Add the veggies back into the pan along with the tofu and mix well. Cook for another 3 min or until veggies reach the desired tenderness. Make sure you are mixing often so that tofu does not stick to the pan!
This recipe usually makes about 3 servings, but you can totally make more if you want leftovers or if you want to meal prep. You can serve it on it’s own or with toast, a bagel, potatoes, or even as a wrap!
Tofu Egg Breakfast Scramble
Equipment
- Non Stick Pan
- Mixing Bowl
Ingredients
- 1 tbsp. Olive Oil
- 1 Block Tofu firm
- 2 C. Spinach
- 1 Roma Tomato diced
- 1 tsp. Turmeric
- 2 tbsp. Nutritional Yeast
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper or more to taste
Instructions
- Take your block of tofu and drain the excess water. You can also pat it with a cloth or paper towel to soak up some of the extra water.
- Crumble the tofu into a mixing bowl using your hands or a fork, then add all the spices and mix well.
- Heat a non stick pan over medium heat and coat with olive oil. You can omit the oil if you are oil free and have a good non stick pan. Add the tofu mixture and mix again.
- Cook the tofu until it begins to slightly brown, then add spinach and diced tomato. Mix well.
- Keep mixing until the tofu brown and spinach and tomato are cooked.
- Remove from heat and serve with your favorite side, enjoy!
Looking for more breakfast recipes? Check out these high protein vegan pancakes!
