Simple Tofu Scramble is a popular quick and plant-based scrambled egg alternative. A protein-packed breakfast full of fresh veggies, perfect served alone or piled high on toast with sliced avocado.
Before a couple years ago, I had never even tried tofu – now I’m having it every other week. If not more often! I started eating less meat and more leafy greens, but I still wanted to up my protein intake.
Around this time I was also experimenting with new breakfast options. Dairy-free yogurt with granola, bagel with peanut butter, protein bars, etc.
Enter tofu scramble!! I used to love cheesy eggs with toast in the morning but since developing my egg allergy, I haven’t been able to enjoy scrambled eggs in years. The first few times I made tofu scramble, I was so nervous… I didn’t want to mess it up so I measured out everything precisely and carefully watched over it. Now, it’s a free for all!!
I’ll tell you how I used to make this easy peasy breakfast and how I make it now when I’m really crunched for time now.
Before I became comfortable cooking tofu scramble I started out by thoroughly pressing my extra firm tofu. I diced my vegetables which typically included red onion, tomato, bell pepper, and mushrooms. I cooked the veggies until they were softened then set them aside. In the same skillet, I added mashed up pressed tofu and continued to break it into small crumbles. I stirred in dairy-free cheese, turmeric, and other seasonings then added the veggies back in. I let everything hang out together for a while then served my tofu scramble either by itself or on top of warm toast.
Now when I’m making tofu scramble, I’m far less concerned about the details.
When I want tofu scramble, I want it now! I’ll still cook my veggies but instead of putting them aside, I just go ahead and add the tofu on top, all in the same skillet. For crumbling the tofu, I either use my masher, back of my wooden spoon, or I’ll literally just use my hands as I’m putting it in… I’m not kidding, I’m kind of savage sometimes.
Oh, I should probably also mention that lately, I’ve been slacking on the whole “pressed tofu” concept. Instead, I’ll just drain it and not worry if there’s a little more moisture than usual. I actually might like it that way a little better. I prepare the scrambled tofu generally the same but I have also become more liberal with my seasoning.
I love turmeric and nutritional yeast so I let those rain down! Other seasonings I typically use are garlic powder, chili powder, sometimes paprika, and red pepper flakes.
You can’t mess this up! I mean, I’m sure you could… But you won’t! Trust me.
Just start with firm or extra firm tofu, drain/press it, cook whatever vegetables you have on hand, toss in the crumbled tofu, season to your heart’s desire, and serve.
If you’re new to turmeric or nutritional yeast, start small then build your way up as you get used to the flavor. Let me know how you serve it, I love it on toast, with avocado, or rolled up in a tortilla for a breakfast burrito!
Simple Tofu Scramble
- 1 block extra-firm tofu
- 1/2 red onion diced
- 1 Roma tomato diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Dairy-free cheese, red pepper flakes, nutritional yeast
- Press one block of tofu for 15 minutes, then mash.
- Meanwhile, heat a skillet with olive oil over medium heat and cook red onion, tomato, and any other veggies. Let cook until softened, about 5-10 minutes.
- Mix in tofu crumbles, dairy-free cheese, and seasoning. Cook while stirring occasionally for about another 5 minutes.
- Enjoy on its own, on toast, or in a tortilla!
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