Here’s a delicious and simple recipe for a Tofu Scramble, a perfect vegan breakfast or brunch option. It’s packed with protein, flavorful spices, and is a great alternative to scrambled eggs. Customize it with your favorite veggies and spices for a fully personalized dish!
Yield: 3 Servings
Ingredients:
- 1 block (14 oz) firm or extra-firm tofu, pressed and drained
- 1 tablespoon olive oil (or vegan butter)
- 1/4 teaspoon turmeric (for color and a hint of flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1/4 teaspoon chipotle powder (optional for a spicy kick)
- 1/2 teaspoon Kala Namak (optional for eggy flavor)
- 1/3 cup almond milk (or any plant based milk)
Optional Add-Ins
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/2 cup chopped spinach or kale
- 1/4 cup cherry tomatoes, halved
- Fresh herbs like parsley or chives
Instructions:
1. Prepare the Tofu:
- Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean towel and placing something heavy on top (like a skillet or a can) for about 15-20 minutes. Alternatively, use a tofu press.
- Once pressed, crumble the tofu into small, bite-sized pieces using your hands or a fork. It should resemble scrambled eggs.
- Mix together in a large bowl: turmeric, garlic powder, onion powder, paprika, salt, pepper, nutritional yeast, and optional chipotle powder and Kala Namak. Stir in plant based milk and toss until evenly coated.
- On medium-low heat, sauté tofu for about 10 minutes, stirring occasionally until cooked through.
2. Sauté the Vegetables (Optional):
- Heat the olive oil (or vegan butter) in a large non-stick skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for about 5 minutes, or until softened and lightly browned.
- If you’re using spinach or kale, add it to the pan and cook for another 1-2 minutes until wilted.
- Add the cherry tomatoes (if using) and cook for 1 minute more.
3. Combine the Tofu Crumbles to the Vegetables:
- Add the crumbled tofu to the skillet with the sautéed veggies. Stir well to combine.
4. Serve:
- Taste and adjust the seasoning, adding more salt or pepper as needed.
- Garnish with fresh herbs like parsley or chives if desired.
- Serve the tofu scramble with toast, avocado, roasted potatoes, or in a breakfast burrito!
Tips:
- Spices and Flavors: You can add other spices to taste, such as curry powder, cumin, or even a splash of hot sauce for extra heat.
- Make it Creamy: If you like your scramble a bit creamier, stir in a spoonful of vegan cream cheese or cashew cream at the end of cooking.
- Make It Cheesy: You can also add a vegan cheese of your choice for a richer, gooier texture.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave.
This Tofu Scramble is a filling, nutritious, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With all the veggie goodness and savory flavors, you’ll be hooked in no time! Enjoy!
