Veggie Tofu Scramble

This beginner-friendly tofu scramble whips up quickly, offers endless flavor possibilities and satisfies with every bite. Made with tofu, vibrant vegetables and savory seasonings, it’s a nourishing plant-based breakfast that comes together in minutes.

Ingredients

• 1 (14–16 oz) block firm tofu, drained and pressed.
• 1 tablespoon olive oil.
• 1 small red onion, thinly sliced.
• 1 red bell pepper, thinly sliced.
• 1/2 cup mushrooms (any variety), sliced.
• 1 cup loosely packed baby spinach or kale, chopped.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon garlic powder.
• 1/2 teaspoon chili powder.
• 1/4 teaspoon turmeric.
• 1/8 teaspoon black salt, optional – this will give the tofu an egg-like flavor.
• 2 tablespoons nutritional yeast.
• Salt and black pepper, to taste.
• 2 tablespoons water.

Directions

1. Drain the tofu and press it gently using a clean kitchen towel or paper towel to remove excess moisture. Set aside.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and bell pepper. Saute for 3 to 4 minutes, or until slightly softened. Add the mushrooms and cook for another 2 to 3 minutes, stirring occasionally.
3. Stir in the spinach or kale and cook for 1 to 2 minutes, just until wilted.
4. Using your hands or a fork, crumble the tofu into bite-sized pieces directly into the pan.
5. In a small bowl, mix the cumin, turmeric, garlic powder, chili powder, black salt, regular salt, pepper, nutritional yeast and water to form a pourable seasoning blend. Pour over the tofu and vegetables. Stir well to coat everything evenly.
6. Continue cooking for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and lightly golden in spots.
7. Divide between two plates and serve warm. This scramble pairs well with roasted potatoes or can be wrapped in a tortilla for a satisfying breakfast burrito. Top with avocado, cilantro, salsa or hot sauce if desired.

Prep Time: 10 minutes.

Cook Time: 15 minutes.