The Best Tofu Scramble Recipe! #vegancooking

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.

Add 3 tablespoons of nutritional yeast to a bowl.

Add a dash of turmeric to the bowl for color.

Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder to the bowl.

Pour in 1/2 cup of unsweetened plant milk, ensuring it's unflavored.

Break extra firm tofu into bite-sized pieces, avoiding crumbling.

Heat a pan on medium heat and add the tofu pieces.

Add any desired vegetables such as bell peppers, green onions, and cilantro stems to the pan.

Cook the vegetables and tofu for about 3-4 minutes, stirring occasionally.

Add 3 cloves of garlic to the pan.

Pour the wet mixture from the bowl into the pan, ensuring all of it is added.

Cook until the liquid absorbs, stirring occasionally.

Add chopped frozen spinach to the pan when the liquid is almost absorbed, cooking for about 1 minute.

Add a generous amount of black pepper to taste.

Add black salt at the end to preserve its flavor, mixing well.

Serve warm, optionally with toast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens