RECIPES

Looking for a healthy and filling breakfast? This Tofu Scramble is hearty, flavorful, and is simple to make.

Tofu Scramble is my go to brunch recipe on the weekends when I wanting something savory. I am constantly looking for recipes that are high in protein and this recipe definitely meets that. Just in this tofu recipe it adds 23 grams of protein per serving. I also like to try to make a double batch so I can make sure to have leftovers for the morning.

This Tofu Scramble is a great vegan substitute for scrambled eggs. The crumbled tofu gives you that scrambled egg like texture where the turmeric turns the tofu that egg yolk color without the egg.

The great thing about this recipe is that you can eat the Tofu Scramble so many different ways. You can eat it by itself, with hash browns, toast and even add it to tortilla. The combinations are endless!

The first thing that you want to do is, get as much water out of the tofu as possible. With the tofu being stored in water it absorbs a lot of it in its package. To get the water out you want to use paper towels or a tea towel and wrap the tofu up and slowly press the water out of the  tofu. Doing this the paper towel will slowly absorb the water that comes out of the tofu. With this recipe it is okay if you do not get every drop of water out of the tofu. The rest of the water will evaporate when cooking it in the skillet.

In a medium bowl crumble the tofu with you hands or a large spoon. Add the garlic powder, cumin, paprika, tumeric and soy sauce and mix. Heat a large pan on medium heat and add the water, onions, and peppers and cook for 3 to 4 minutes. Add the mushrooms, spinach and tofu to the pan and cook for an additional 5 minutes. Season with salt and pepper and serve!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

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Tofu Scramble

  • Servings: 3-4
  • Difficulty: easy
  • Print

Looking for a healthy and filling breakfast? This Tofu Scramble is hearty, flavorful, and is simple to make.


Ingredients

  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • 1 Tbsp turmeric powder
  • 1 Tbsp soy sauce or coconut aminos
  • 1 package of firm or extra firm tofu, 14 oz
  • ½ cup peppers, chopped
  • ⅓ cup onions, chopped
  • ⅓ cup spinach, fresh or frozen
  • ½ cup mushrooms, chopped
  • 1 Tbsp of water or oil

Directions

  1. Use paper towels or a tea towel and wrap the tofu up and slowly press the water out of the tofu.
  2. In a medium bowl crumble the tofu with you hands or a large spoon. Add the garlic powder, cumin, paprika, tumeric and soy sauce and mix. Set aside tofu.
  3. Heat a large pan on medium heat and add the water, onions, and peppers and cook for 3 to 4 minutes.
  4. Add the mushrooms, spinach and tofu to the pan and cook for an additional 5 minutes.
  5. Season with salt and pepper and serve! Leftovers will last in the refrigerator for 3 days.


Make it Your Own

  • Add a little extra spice by adding crushed red peppers to your tofu scramble.
  • To make this recipe gluten free substitute soy sauce with coconut aminos.
  • Want to add a little extra flavor? Top your Tofu Scramble with vegan cheese or salsa.
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