Vegan Tofu Scramble {My Fave}

Vegan Tofu Scramble {My Fave}

Are you new to the plant-based lifestyle? You’re wondering what to make for breakfast every morning? I have just what you need. This is considered a vegan breakfast of champions! This dish is just a simple way I like to prepare and serve my tofu scramble. It is one of 2 of my go-to recipes. Once you figure out the texture for scrambling your tofu you can season it so many different ways. Always season it very well.


First prepare you need to prepare the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe

Next, add oil and minced garlic to a hot skillet on medium high heat. Cook about 3 minutes until fragrant. Then add in the red bell peppers and mushrooms, cook 5 minutes.

Then, add in Tofu crumbles. Cook about 10 minutes, stirring often to prevent sticking. Make sure Tofu browns on 1 side for the best “egg like” texture.

In the meantime, combine spices together, add the water, mix thoroughly & set aside.

Once tofu crumbles are golden and “dried out”, add the spice mix to the tofu. Mix and toss until fully coated. Add in the nutritional yeast and a little more water as needed to combine all. Cook an extra 5 minutes.

Add in the tomatoes and and fresh spinach leaves. Combine all the ingredients. Cook the spinach leaves until just wilted about another 2 minutes.

Divide the servings up and transfer to dishes. Serve and enjoy. Top with any add ons you’d like. I love adding black beans to mine and sometime vegan cheese with a little fresh Cilantro.


Print Recipe
Vegan Tofu Scramble {My fave}
A simple tofu scramble with a few ingredients that takes less than 30 minutes, it’s vegan, plant-based, and delicious!
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
My Spice Mix
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
My Spice Mix
Instructions
  1. First prepare you need to prepare the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe
  2. Next, add oil and minced shallot and garlic to a hot skillet on medium high heat. Cook about 3 minutes until fragrant. Then add in the red bell peppers and mushrooms, cook 5 minutes.
  3. Then, add in Tofu crumbles. Cook about 10 minutes, stirring often to prevent sticking. Make sure Tofu browns on 1 side for the best "egg like" texture.
  4. In the meantime, combine spices together, add the water, mix thoroughly & set aside.
  5. Once tofu crumbles are golden and "dried out", add the spice mix to the tofu. Mix and toss until fully coated. Add in the nutritional yeast and a little more water as needed to combine all. Cook an extra 5 minutes.
  6. Add in the tomatoes and and fresh spinach leaves. Combine all the ingredients. Cook the spinach leaves until just wilted about another 2 minutes.
  7. Divide the servings up and transfer to dishes. Serve and enjoy. Top with any add ons you’d like. I love adding black beans to mine and sometime vegan cheese with a little fresh Cilantro.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan Chickpea & Vegetable Soup This is the perfect soup base to just go crazy with whatever you have on hand or in your pantry. You can add in any additional vegetables or grains {p...
Vegan Lentil Shepherd’s Pie Now that it’s almost the end of the year and we’re in fall season, you know Halloween is coming because the stores are stocked with candy, costumes an...
Super Simple Vegan Macaroni & Cheese Macaroni and Cheese is everyone’s childhood favorite, isn’t it? Well, it was mine. My parents even told me when I was a toddler that’s all I wanted to...
Vegan Chickpea Nuggets I have been experimenting with different flavors and textures for a new “nugget” replacement recipe. Actually since going vegan that has been my main ...

Related Posts

Vegan Buttered ChickNUN using Jackfruit with Cannelini Beans

Vegan Buttered ChickNUN using Jackfruit with Cannelini Beans

This Vegan Butter ChickNUN is amazingly creamy, comforting and packed with so much flavor from the spices, fresh tomatoes and cream sauce. It pairs perfectly with a side of Brown or Basmati rice, Quinoa or Couscous. I used Jackfruit to replace the “chicken” which is […]

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Some days are just so crazy but then again lately it seems like everyday is crazy hectic. Maybe that’s because my innocent little baby is tearing his three year birthday in a few months so he’s a curious and destructive Toddler. I can’t take my […]




x Shield Logo
This Site Is Protected By
The Shield →