This vegan Tofu Scramble is the best alternative to scrambled eggs! It's a quick and easy breakfast made in one pan and loaded with veggies.
Ingredients and substitutions
- Avocado oil – or another neutral cooking oil like sunflower oil or canola oil.
- Extra-firm tofu – you can use firm tofu instead, but you'll want to stick to firm or extra-firm tofu so it maintains it's shape.
- Nutritional yeast – you could add in some coconut aminos instead for a similar flavour, or leave it out altogether.
- Turmeric – saffron or cumin are the best substitutes here.
- Salt – to taste.
- Red pepper – swap out for another veggie of your choice like yellow pepper or zucchini.
- Red onion – white or yellow onion would also be good.
- Baby spinach – kale or Swiss chard can be used instead.
- Unsweetened plant-based milk – almond milk, oat milk or coconut milk would be best.
How to make tofu scramble
Step 1: Crumble the tofu.
Crumble the tofu into pieces with your hand and cook until most of the liquid releases.
Step 2: Add the veggies.
Add in the veggies, nutritional yeast, turmeric and salt, and cook for another 5 minutes.
Step 3: Stir in the spinach.
Add the spinach and cook for another minute.
Step 4: Serve and enjoy!
Add the plant-based milk, remove from heat and serve.
What to serve with tofu scramble
This tofu scramble recipe is a great vegan substitute for scrambled eggs, so you can serve it with pretty much any breakfast accompaniment of your choice! Here are some suggestions:
- With frozen hashbrowns or diced potatoes (as pictured)
- Turn into meal prep breakfast bowls
- With a healthy smoothie
- Make a veggie breakfast sandwich
- With a fruit and yogurt parfait
Frequently Asked Questions
Extra-firm tofu or firm tofu is best for this scramble. If you use any other kind of tofu, it will fall apart as it cooks.
There's no need to press the liquid out of the tofu before cooking it. The liquid will release in the pan as it cooks.
I like to add red pepper, red onion and baby spinach to my tofu scramble, but you can add any veggies of your choice! Kale, zucchini, tomatoes and sweet potatoes would all be delicious additions to this recipe.
This scrambled tofu will last in the fridge for 2 to 3 days in airtight glass containers.
Storing and reheating
This tofu scramble recipe is meal prep friendly! You can store the leftovers in the fridge for 2 to 3 days in airtight glass containers. When you're ready to reheat, stick it in the microwave for 1 to 2 minutes or reheat it in a pan on the stovetop. You might need to add a bit of extra plant-based milk or water to keep it from drying out.
Freezing this recipe
I wouldn't recommend freezing scrambled tofu, as it will get watery when defrosting.
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Tofu Scramble with Veggies {Vegan}
Ingredients
- 1 tbsp avocado oil
- 1 block extra-firm tofu
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 red pepper sliced
- 1 red onion sliced
- 1 cup baby spinach
- 1/4 cup unsweetened plant-based milk such as almond, oat or coconut
Instructions
- Heat oil in a large skillet over med-high heat, then crumble tofu into pieces with your hand into the pan. Cook for 5 minutes until most liquid releases, then add veggies, nutritional yeast, turmeric and salt, cooking another 5 minutes.
- Add in spinach, cooking another minute. Add plant-based milk, then remove from heat. Serve and enjoy!
Notes
Nutrition
The post Tofu Scramble with Veggies {Vegan} appeared first on The Girl on Bloor.