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.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1 tablespoon Grape Seed Oil
- 1 Shallot minced
- 1 tablespoon Garlic minced
- ½ Red Bell Pepper chopped
- ½ cup Mushrooms sliced
- 1 block Extra Firm Tofu
- 1 Recipe My Spice Mix {recipe below}
- 2 tablespoons Nutritional Yeast
- 1 Roma Tomatoes diced
- 2 handfuls Fresh Spinach
- 1 tablespoon Spring Water {+ more as needed}
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Turmeric
Ingredients
My Spice Mix
|
|
- 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 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.
- 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.
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!
