Vegan Tofu Scramble
A hearty and protein-packed tofu scramble bursting with flavor, perfect for a satisfying breakfast.
This delicious Vegan Tofu Scramble is a versatile and nutritious way to start your day.
Packed with protein and flavor, it serves as a fantastic alternative to traditional scrambled eggs.
Ideal for breakfast or brunch, this recipe is simple to make and can be customized to your taste.
Explore more great vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a different flavor profile, you can use smoked paprika instead of turmeric. You can also substitute the spinach with kale or any leafy green of your choice.
Tips & Notes
- •For added flavor, consider adding a splash of soy sauce or tamari during cooking.
- •Serve the scramble with whole-grain toast or in a wrap for a complete meal.
Recipe Variations
- •Add diced mushrooms for an earthy flavor.
- •Incorporate other vegetables like zucchini or kale for more nutrition.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.
Frequently Asked Questions
Can I use soft tofu instead of firm tofu?
Soft tofu has a different texture and may not hold up well in this scramble. Firm or extra-firm tofu is recommended.
How can I store leftovers?
Store any leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
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A hearty and protein-packed tofu scramble bursting with flavor, perfect for a satisfying breakfast.
Ingredients
Instructions
- 1
Start by pressing the firm tofu for about 10 minutes to remove excess moisture. Once pressed, crumble the tofu into bite-sized pieces.
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until softened.
- 3
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 4
Stir in the crumbled tofu, turmeric powder, nutritional yeast, black salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally.
- 5
Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- 6
Remove from heat and garnish with fresh parsley before serving.
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