The most filling breakfast of a vegan is the classic tofu scramble. It can be made into a variety of meals and it’s the perfect breakfast for meal prepping. You can make a extra large batch and eat it throughout the week. Just reheat it and toss in whatever add ins you desire. I usually just make it with whatever veggies I have in my refrigerator at the time.
The greatest part about it, is you can make so much and it’s pretty affordable. My absolute favorite tofu scramble includes black beans, grape tomatoes, red bell peppers, fresh greens {kale or spinach}, avocado with sriracha! I love it spicy!
How do you make the most delicious tofu scramble?
– You need to use a bold spice mixture.
– Don’t be afraid to season it. You don’t want it overly salty.
– Keep it chunky. Add vegetables for a hearty and filling breakfast meal. It adds great color and flavor to the scramble while giving you a variety of nutritional foods .
This is my ideal tofu scramble. For those mornings when I have a little more time to spend on breakfast. My little cashew loves this dish as 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 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.
Serve with optional add ins: Sautéed Veggies {Kale, Red Bell Peppers, Tomatoes, Mushrooms, etc}, Tofurkey Sausages, Hash browns, Potato Hash, Breakfast Burrito, Breakfast Pizza or however desired.
Try my Vegan Southwestern Tofu Scramble recipe it’s a heartier and more filling scramble.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 pound Extra Firm Tofu drained & crumbled
- 1 tablespoon Avocado Oil
- 2 tablespoons Garlic minced
- ¼ cup Nutritional Yeast
- 2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- ½ teaspoon Turmeric
- ¼ teaspoon Ground Black Pepper
- 3 tablespoons + more Spring Water
Ingredients
Not So Basic Spice Mix
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- 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 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.
- Serve with optional add ins: Sautéed Veggies {Kale, Red Bell Peppers, Tomatoes, Mushrooms, etc}, Tofurkey Sausages, Hash browns, Potato Hash, Breakfast Burrito, Breakfast Pizza or however desired.
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!
