Vegan Breakfast Classic - Tofu Scramble

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more affordable and provide a similar texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of B vitamins, while parmesan adds a cheesy flavor.

Finely slice a shallot.

Finely chop 2 cloves of garlic.

Heat olive oil in a skillet over low heat.

Add sliced shallot and chopped garlic to the pan; stir and cook for about 1 minute.

Crumble 400 grams of firm tofu into the pan.

Stir the tofu with the shallot and garlic.

Add half a teaspoon of smoked paprika, half a teaspoon of turmeric, and half a teaspoon of onion powder to the pan; stir to combine.

Cook for a couple more minutes over low heat.

Slice some sourdough bread and add it to another skillet to toast.

Slice a few cherry tomatoes into quarters.

Remove the tofu mixture from heat completely.

Add 2 tablespoons of nutritional yeast to the tofu and stir to combine.

Add the quartered cherry tomatoes to the tofu mixture off the heat to retain firmness.

Let the mixture sit for another minute.

Plate the tofu scramble and sprinkle fresh parsley on top.

Add freshly cracked black pepper and coarse sea salt to taste.

Sprinkle some smoked paprika flakes on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary