Easy Veggie Tofu Scramble
This mouthwatering Veggie Tofu Scramble is delicious plain, in a breakfast sandwich, or served over roasted potatoes. Make it with or without veggies, depending on your tastes. (See the recipe notes for suggestions!)
Equipment
- Tofu press (optional)
Ingredients
- 1 tbsp Cooking oil, divided (I prefer avocado oil)
- 1 14oz-16oz block extra firm tofu
- 1 tbsp Liquid aminos
- 1 tbsp Tahini (optional)
- 1 /2 tsp Better than Bouillon
- 2 tbsp Nutritional yeast
- 1/2 tsp Turmeric
- ¼ tsp Smoked paprika
- ⅛ tsp Cumin
- ⅛ tsp Garlic powder
- ⅛ tsp Chili powder
Instructions
- Heat 1/2 tablespoon of oil in a frying pan over medium heat. (Use additional oil as needed if your skillet isn’t ceramic or non-stick.)
- Meanwhile, place block of tofu in a medium mixing bowl use the back of a wooden spoon to break it apart into chunks (mixture will continue to break apart as you add additional ingredients). Combine liquid aminos and bouillon in a separate dish, then mix in with tofu. Add remaining ingredients (nutritional yeast and spices) and thoroughly combine. If any large 1/2 inch chunks are still intact, feel free to break them down a bit further.
- Cut your veggies as desired and sauté for 3-5 minutes, adding any greens, such as kale or spinach, towards the end. If you’ve decided to include broccoli, you might want to add a few tablespoons of water after sautéing and put a lid on the pan for 2-3 minutes, allowing the broccoli to steam. (Just make sure you don’t overcook the other veggies while steaming the broccoli!) Remove veggies from pan and set aside in a bowl.
- Heat remaining 1/2 tablespoon of oil in pan. Once it’s thoroughly heated, add the tofu mixture and cook for about 7-9 minutes, stirring occasionally. Mix the veggies back in towards the end of the cooking process. The scramble is ready when it’s dark yellow and has a firm, egg-like texture.
Notes
Optional add-ins: peppers, mushrooms, onion, carrot, broccoli, kale, spinach, plant-based cheese.
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