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!

Share this Recipe

Looking for Something Different

Vegan Vegetable Lo Mein Have you ever ordered takeout from a local restaurant so much that you just don’t want to order takeout again? Well, that happened to me. After transi...
Raw Vegan Nut Butter Energy Balls I make this recipe almost weekly or a couple times a week. They are perfect for a on the go breakfast, quick snack between meals or an after school sn...
Protected: Vegan Lentil Bolognese This is one of the recipes that will be featured in the “Dinner” section of my upcoming recipe Ebook. Be sure to keep an eye out for when it’s release...
Vegan Breakfast Pumpkin & Cranberry Oat Cookies Since it’s that time of year where everyone is baking fresh pumpkin pies and pumpkin muffins. I thought it was only right that I use the fresh pumpkin...

Related Posts

Vegan Panko Crusted Tofu Tenders

Vegan Panko Crusted Tofu Tenders

When I transitioned from the love of eating chicken {now it just hurts my heart and makes me gag thinking about contributing to the pain of innocent chickens} to using meat alternatives in the beginning of my vegan journey, tofu was my greatest addiction. Tofu […]

Vegan Christmas Cranberry-Chia Cheesecake

Vegan Christmas Cranberry-Chia Cheesecake

It’s starting to look a lot like Christmas! It’s winter and it has been a rough couple weeks for us. Our truck was hit in a hit and run accident. Luckily no one was harmed since we were upstairs sleeping. I awoke to being told […]



Leave a Reply

Your email address will not be published. Required fields are marked *