Tofu scrambles are a delicious and hearty vegan breakfast. It’s like one of those breakfasts that make you feel on top of the world. The kind of breakfast that you’d order at a hotel {those that are wise enough to offer vegan options including tofu}. The kind of breakfast that feeds your body so much energy for the start of your busy day.
Tofu scrambles take the place of those nasty reproductive eggs many people {i used to eat them as well before I knew better} steal from farmed and caged chickens. You know the baby chick that’s not quite a chick yet but is definitely not something we should be consuming. Well you’ll be happy to know this is plant-based and no chickens were harmed from this dish.
This Tofu Scramble is more than a side dish it is a hearty breakfast meal.
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.
Then, add the grape seed oil to a hot skillet on medium heat. Add in the vegan sausages with diced bell peppers. Cook until the sausages have some pan fry marks and darkened about 6 minutes. Transfer to a bowl and set aside.
Add more oil to the skillet and transfer the tofu chunks to the skillet. Next break the tofu into pieces with a wooden spoon. Leave some bigger than the rest, you don’t need want minced tofu. Let it cook about 10 minutes, tossing often. Be sure the tofu is just golden, you don’t want to burn it.
Pour the spice mix over the cooked tofu. Toss again and cook just to warm up the spices.
Add in the fresh spinach leaves then cook an extra 2 minutes until the spinach is wilted. Then, add in the vegan sausage and bell peppers, mix to combine everything. Transfer to individual dishes and serve.
I served my southwest scramble with a side of juicy grapes. You can omit that or replace with another fruit of choice. It’s totally up to you.
You may also be interested in my basic Vegan Not So Basic Tofu Scramble.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 8 ounces Extra Firm Tofu drained & crumbled
- 2 Tofurkey Sausages sliced {optional}
- Southwestern Spice Mix {recipe below}
- 1 handful Fresh Spinach
- ½ Red Bell Pepper diced
- ½ cup Grapes {red}
- ½ tablespoons Nutritional Yeast
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Basil
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Chili Powder
- 1 tablespoon + more Spring Water
Ingredients
Southwestern 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.
- Then, add the grape seed oil to a hot skillet on medium heat. Add in the vegan sausages with diced bell peppers. Cook until the sausages have some pan fry marks and darkened about 6 minutes. Add in the fresh spinach leaves and cook an extra 2 minutes until spinach is wilted. Transfer to a bowl and set aside.
- Add more oil to the skillet and transfer the tofu chunks to the skillet. Next break the tofu into pieces with a wooden spoon. Leave some bigger than the rest, you don’t need want minced tofu. Let it cook about 10 minutes, tossing often. Be sure the tofu is just golden, you don’t want to burn it.
- Pour the spice mix over the cooked tofu. Toss again and cook just to warm up the spices.
- Add in the fresh spinach leaves then cook an extra 2 minutes until the spinach has become wilted. Then, add in the vegan sausage and bell peppers, mix to combine everything. Transfer to individual dishes and serve.
- I served my southwest scramble with a side of juicy grapes. You can omit that or replace with another fruit of choice. Totally up to you.
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!
