Tofu Scramble Recipe | Vegan Vegetarian Plant-based | Breakfast Lunch Or Dinner

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds nutrition while parmesan provides a cheesy flavor.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Silken tofu can be more cost-effective and provides a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

corn grits

🥗Healthier: quinoa

💰Cheaper: polenta

Polenta is a budget-friendly alternative that still offers a creamy texture.

Mince 2 cloves of garlic finely.

Dice 1/2 of a red onion.

Dice 1/2 of a red bell pepper.

Dice 1/2 of a green bell pepper.

Dice 1/2 of a jalapeno, removing seeds if desired.

Chop up a green onion, keeping the white parts for sautéing and the green for garnish.

Roughly chop 2 cups of baby spinach.

Press a block of extra firm tofu for about 30 minutes to remove moisture, then crumble it with a fork until fluffy.

Heat 1 tbsp of olive oil over medium low heat on an induction stove.

Add the minced garlic and sauté for about 30 to 60 seconds until golden and fragrant.

Add the diced red onion and white parts of the green onion, sautéing until soft and translucent.

Add the diced jalapeno and bell peppers, sautéing for about 30 seconds to soften them.

Make space in the center of the pan and add the crumbled tofu.

Sprinkle in turmeric powder, paprika or cayenne pepper, and 1 tbsp of nutritional yeast.

Add a pinch of black salt and black pepper to taste.

Stir everything together to combine, allowing the tofu to soak up the spices.

Optionally, add 1/4 cup of oat milk or soy milk to soften the scramble.

Lower the heat and let the tofu absorb the liquid and flavors.

Add the chopped spinach and stir until wilted and vibrant.

Finish with fresh parsley, the green parts of the green onion, and a squeeze of lemon juice.

Garnish with more parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens