Eggy, Easy and Yummy Vegan Tofu Scramble | by Maria Borde

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried ground mushrooms

Brewer's yeast is a good source of B vitamins.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumbers

Smashed peas provide creaminess at a lower cost.

Drain tofu and press to remove excess moisture for 10 minutes.

Crumble tofu into bite-sized pieces using your hands or a fork.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add crumbled tofu to the skillet and mix well with vegetables.

Sprinkle turmeric, cumin, black salt, and black pepper over the tofu mixture; stir to combine.

Cook for 5-7 minutes, stirring occasionally, until tofu is heated through and slightly golden.

Fold in fresh spinach and cook until wilted, about 2 minutes.

Remove from heat and stir in nutritional yeast for a cheesy flavor.

Garnish with halved cherry tomatoes, chopped green onions, and parsley before serving.

Serve hot, optionally with sliced avocado on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens