How to Make Tofu Scramble & Blueberry Pancakes (VEGAN)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

🥗Healthier: miso paste

💰Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Smush the tofu and place it in a strainer for about 5 minutes to drain excess water.

Chop the onion and turn the pan on to medium heat.

Add about 1 tablespoon of olive oil to the pan and let it heat up.

Add the chopped onion to the pan and sauté until softened.

Add the drained tofu to the pan and stir it in.

Turn the heat to high and add 1 teaspoon of turmeric, 1 teaspoon of cumin, and stir.

Add 1 teaspoon of garlic powder and 1 teaspoon of sage, stir to combine.

Add 1/4 cup of nutritional yeast and stir it in.

Optionally, add 1 tablespoon of mustard for extra flavor.

Add the chopped tomato to the tofu scramble and mix it in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens