- Food: Tofu Scramble
- Writer: Lizzie Green
- Content-Type: Food Blog
The best vegan breakfast is this tofu scramble dish! For a quick, enjoyable, and savory meal, serve it with sliced avocado, salsa, and lots of vegetables.
I adore beginning my day with a meal that is high in protein, like this tofu scramble! It’s invigorating, tasty, and filling—exactly the kind of food that will keep me satisfied until lunch.
Given how many vegan breakfast recipes are sweet, I believe you’ll enjoy this recipe if you’re vegan.
It’s quick and simple, high in protein, and a terrific savory option. I do, however, hope you’ll give it a shot even if you’re not vegan.
This tofu scramble recipe is flavored with Dijon mustard, nutritional yeast, and several spices. I urge you to appreciate it as a delicious breakfast on its own rather than seeing it as a vegan substitute for scrambled eggs.
Is anyone else in a rut with eggs? It’s a terrific way to switch things up, and it’s so good that you should make it even if you’re not. For a fun, savory breakfast, dress it up with salsa, sliced avocado, and whatever veggies you prefer!
Ingredients for Tofu Scramble Recipe
For this tofu scramble dish, you will need the following ingredients:
- Extra-hard tofu that has been crumbled—not silky or firm tofu. The tofu will crumble while it cooks if it is too soft. You won’t produce a hearty scramble; instead, mushy yellow tofu will result. Sorry, no thanks. Exceptionally firm tofu should be used to ensure that the crumbles maintain their shape during cooking.
- Almond milk: for hydration!
- Nutritional yeast: It adds a savory flavor and a yellow hue.
- Dijon mustard: For a tart, sharp flavor
- Turmeric: This tofu scramble’s vibrant color is primarily due to the turmeric, which also adds some color from the nutritional yeast. I adore this place’s warm, earthy flavor!
- The savory flavor of the scramble is rounded up by cumin, onion, and garlic, which also offer a strong, aromatic depth.
Making a Tofu Scramble
Making this tofu scramble recipe is simple. It’s so quick that even on weekday mornings I can make it! This is how it works:
In a small bowl, combine the almond milk, nutritional yeast, Dijon mustard, garlic, herbs, and salt. The soft texture and robust flavor of the scramble will be derived from this blend. While you start to cook, put it aside.
then sauté! Over medium heat, warm the olive oil in a sizable frying pan. The onion should be added and cooked until tender. Add the crushed tofu and stir, cooking for 3 to 5 minutes or until heated through.
Season, lastly. Add the almond milk mixture after lowering the heat to a low setting. Continue to cook for a further 3 minutes while stirring. Season to taste and turn off the heat. I always add a generous amount of salt and several grinds of black pepper at this point.
Serving ideas for Tofu Scramble
Tortillas and a lot of vegetables should be served with this tofu scramble recipe. Feel free to experiment with what you have on hand or what sounds nice to you because there are so many fresh toppings and sides that would be fantastic here. Here are some suggestions to get you going:
- Salsa! Add homemade salsa, tomatillo salsa verde, or a dollop of pico de gallo to your tofu scramble. You could also serve it simply with some chopped cilantro and cherry tomatoes.
- Avocado. Slice it and serve it separately, or mix it up with salt and lime for a quick guacamole.
- Sautéed greens, such as spinach or kale.
- Roast vegetables. Have any roasted red peppers, broccoli, or sweet potatoes in the refrigerator left over? For a veggie-packed breakfast, combine them with your tofu scramble!
This tofu scramble recipe is delicious on its own, of course. Serve it simply, with a side of roasted potatoes, avocado toast, or anything else you prefer if you’re not in the mood for tortillas and vegetables. Any leftovers should be kept for breakfast the next day. This vegan scramble reheats perfectly, unlike traditional scrambled eggs!
|5 minutes to prepare
10 minutes for cooking
The best vegan breakfast is this tofu scramble dish! To make it even better, I like to serve it with salsa, sliced avocado, and fresh vegetables.
- ⅓ cup almond milk
- 2 tablespoons nutritional yeast
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper
- Tomatoes, salsa, or pico de gallo
- Avocado and/or tomatillo salsa verde
- Sauteéd spinach or kale
- Almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and 1/2 teaspoon salt should all be combined in a small bowl. Place aside.
- Over medium heat, warm the olive oil in a large skillet. Cook for about 5 minutes, or until the onion is tender, adding salt and pepper as needed. The tofu should be properly heated after 3 to 5 minutes of stirring and cooking. Add the almond milk mixture after lowering the heat to a low setting. With occasional stirring, cook for 3 minutes. Add additional salt (I like to add an extra 1/4 to 1/2 teaspoon at this point) and freshly ground black pepper to taste.
- If desired, serve with tortillas, salsa, and vegetables. For more serving and mix-in ideas, see the blog post up top.