One of my favourite all time breakfasts as a kid was scrambled eggs. So when I went plant-based it was a hard swallow to know that I wouldn’t be having that again. But then I stumbled upon how to make a tofu scramble!
For me this hits all the boxes of whatever it was that I thought I’d miss. It’s savoury, tangy, with a soft pillowy texture that is a delightful comfort food breakfast that’s great on it’s own or paired with some potatoes and fresh fruit. Make a feast and throw some pancakes or some tempeh sausage in there too!
You can use whatever vegetables you’ve got on hand – I like onions, mushrooms, peppers, and some kale or spinach myself – but use up whatever’s there!
This makes enough for 2 as a main, but 4 or more as a side. Nutritional Information only includes the main scramble, you’ll have to figure out the mix-ins on your own!
Make a big batch and eat it all week long. Now that you know how to make tofu scramble you can SMASH IT INTO YOUR FACE any day of the week!
Tofu Scramble
Description
This is a basic recipe for how to make a tofu scramble, but I’ll give you lots of tips for how to jazz this up and make it your own!
Ingredients
Instructions
-
If you’re going to add some vegetables to this I recommend sautéing them first and setting them aside. If you’re adding some greens (kale or spinach) save them for after you’ve done the scramble. You’ll see…
Heat up a non-stick skillet, or very lightly oil a pan.
Drain your tofu and cut up into smaller cubes. If your tofu comes in a train you can cut it up inside of there.
-
Add broth to the skillet and crumble your tofu into it with your hands, just squeeze the heck out of it, you don’t have to get too fancy with it, the rest you can break down with a spatula as it cooks.
Add in about 1/4 tsp of the garlic powder and continue to stir and break down the tofu until all of the liquid is absorbed. Should be about seven to ten minutes.
-
Once the liquid is absorbed add the rest of the garlic and stir in the nutritional yeast, salt and pepper to taste. If you’re adding spinach or kale now is the time. Stir around till it wilts a bit. Just a minute or two. Add in any other vegetables you’ve pre-sautéed.
Divide onto dishes and smash it into your face!
Serving Size Half the mixture
Servings 2
- Amount Per Serving
- Calories 112kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.5g3%
- Sodium 53mg3%
- Potassium 595mg17%
- Total Carbohydrate 12g4%
- Dietary Fiber 5.8g24%
- Sugars 1.4g
- Protein 13.4g27%
- Calcium 9 mg
- Iron 27 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is a great base, but it really comes alive when you add to it, so consider some of the following:
Vegetables: onions, garlic, spinach or kale, pepper, olives, zucchini, tomatoes, mushrooms
Sauce: ketchup, bbq sauce, hot sauce
Your Amazing!
My Tofu Scramble would like you to know that it thinks YOU are amazing too!
Delicious!!!! I made your tempeh sausage and cut it in to smaller pieces. I added onion, tomatoes, jalapeno, spinach, and peppers to the Tofu scamble. I heated some tortillas over a flame on stove. Then I put the sausage in first, then the tofu mixture. A dash of salt and some hot sauce and then I dined on a delicious meal. I give this 5 stars. Thank you Jeremy.
That sounds insanely good!!! So glad our recipe could contribute to your delicious meal!!! Thanks Kathy!