Vegan Tofu Scramble with Veggies
Whether you are following a plant-based diet or just looking for a healthier alternative to decrease your egg intake, you are going love this Vegan Tofu Scramble with Veggies recipe! It’s super flavorful, goes great on toast, mixed with rice in a burrito or eaten as is. And is very easy and simple to make.
Several years ago, when I was trying to cut back on my egg intake, I made so many different versions of scrambled tofu recipes until I came up this one recipe that is now my go-to and by far the best tofu scramble recipe. It’s quick, easy and can be made ahead.
Since tofu is one of those ingredients that really has no flavor, it takes on the flavoring that you add. So it’s important to not be shy with the seasoning, but equally important not to go crazy. The measurements I give in the recipe are a guide, if you like a little more, then feel free to adjust! You really can’t go wrong with this simple tofu scramble!
This vegan breakfast scramble is a healthy breakfast option for those looking to reduce cholesterol or saturated fats.
Ingredients for Vegan Tofu Scramble with Veggies
- 1 block extra firm tofu, excess water removed and crumbled with your hands
- Olive oil
- Onion, chopped – yellow or red onion
- Green Pepper, chopped
- Mushrooms, chopped
- Broccoli – cut into flowerets
- Spinach, Kale, or other leafy greens
- Garlic, minced
- Turmeric powder
- Garlic powder
- Onion powder
- Black salt – kala namak or sea salt
- Coconut aminos
- Black pepper
- Vegan Cheese or nutritional yeast
As you can see above, I add Black salt – kala namak which has a sulfurous mineral taste. This gives the scramble that “eggy” flavor and aroma that makes it taste/feel more like scrambled eggs. It can be found in most grocery stores or markets. Or on Amazon – here. But if you don’t have black salt, regular sea salt works just fine. And if you are not looking for that egg-like flavor or aroma, omit and go with plain sea salt.
The addition of coconut aminos does a couple things. It adds a touch of flavor. It also add moisture, that again, gives it more of that egg texture. The turmeric adds that yellow color, again more of a “eggy” feel, and it has great anti-inflammatory effects.
How to Make Vegan Tofu Scramble with Veggies
In large deep skillet, heat the olive oil over medium-high heat. Non-stick skillet or seasoned cast-iron skillets work best.
Add the chopped onions and green pepper, sauté about 3-4 minutes.
Add the mushrooms.
Then add the chopped mushrooms to the skillet and sauté another 2-3 minutes.
Add garlic and tofu.
Add garlic, sauté about 30 seconds and then add crumbled tofu. Sauté 1-2 minutes.
Add all the seasonings.
Add coconut aminos and all the seasonings. Sauté about 2 minutes to let flavors blend.
Add leafy greens and broccoli.
Add chopped kale/spinach or other leafy greens and the broccoli. Sauté another 2 minutes or until greens are wilted.
Adjust the seasonings as needed.
Top with shredded vegan cheese or nutritional yeast.
Serve and Enjoy!
Health Benefits
- Tofu is a healthier plant-based protein alternative to eggs. When compared to regular scrambled eggs, tofu has fewer calories, saturated fat and cholesterol.
- By adding onions and garlic to the tofu scramble, it’s helps the body absorb the iron from the tofu. Cook it in a cast iron skillet, and you’ve increased that iron intake even more.
- Anti-inflammatory properties, boosts immune system, and may help reduce blood pressure to name a few additional health benefits of scrambled tofu with veggies.
Types of Tofu
The best tofu to use for this recipe is firm tofu or extra-firm tofu. Soft tofu does not work well as it is more moist and will have a “mushy” or softer texture, compared to the desired scrambled texture.
Ways to serve Scrambled Tofu
- As you would with scrambled eggs – scrambled tofu with a side of toast
- Breakfast bowl – In a bowl, layer Skillet Breakfast Potatoes, Scrambled Tofu, Sliced Avocado and serve with a side of toast.
- Breakfast Burrito – When making scrambled tofu, add 1-2 cups of cooked rice (adjust seasonings as desired). Optional – add black beans and/or hot sauce. Roll into a burrito. Sauté rolled burrito in a sauté pan, browning on both sides. Or place in Air Fryer for 4 minutes at 350 degrees, flipping half way through cook time.
- Scrambled Tofu and Avocado Toast – Toast a large slice of bread, such as Sourdough, add scrambled tofu, sliced avocado and sprinkled with everything bagel seasoning! Delicious!
- Additional Toppings: chopped green onions, red bell pepper, fresh herbs, and really any of your favorite vegetables!
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can freeze tofu scramble up to 3 months. To reheat – simple add to heated skillet and heat through. The flavor might change slightly, so you may need to adjust seasonings.
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Ingredients
- 2 tbsp olive oil
- 1 block tofu, extra-firm – crumbled excess moisture removed
- 1 cup onion, chopped
- ½ cup green pepper, chopped
- 1 cup mushrooms, chopped
- 1 cup broccoli, chopped into flowerets
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black salt (kala namak) or sea salt adjust ¼-½ tsp additionally as desired
- ¼ tsp black pepper
- 1 tsp Paprika
- ½ tsp turmeric powder
- 3 tbsp coconut aminos
- 1 cup baby spinach/chopped kale or other leafy greens
- ½ cup shredded vegan cheese or nutritional yeast
Instructions
- In large deep skillet, heat the olive oil over medium-high heat.
- Add the chopped onions and green pepper, sauté about 3-4 minutes.
- Add the chopped mushrooms to the skillet and sauté another 2-3 minutes.
- Add garlic, sauté about 30 seconds and then add crumbled tofu. Sauté 1-2 minutes.
- Add coconut aminos and all the seasonings. Sauté about 2 minutes to let flavors blend.
- Add chopped kale/spinach or other leafy greens and the broccoli. Sauté another 2 minutes or until greens are wilted.
- Top with Shredded Vegan Cheese and allow to melt.
- Serve and Enjoy!
Notes
Nutrition
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