I just realized that it took me until the last weekend of my 30 day vegan challenge to try making a tofu scramble. I’ve cooked with tofu before, with varying degrees of success. Sometimes the tofu was too soggy and sometimes incredibly dry or chewy. In all honesty, for some reason the thought of tofu scramble used to gross me out. However, having loved eating scrambled eggs my whole life, I decided that I should give tofu scramble a try.
In an effort not to completely botch the meal, I loosely followed a recipe I found on a vegan website that I frequent, The PPK. She gives some great ideas for other ways to use tofu scramble to create entirely new dishes. So definitely head over that way to get even more inspired. I was only cooking for myself, so I used her recipe as a guideline and kind winged the proportions. My veggies of choice were onions, mushrooms, bell peppers and spinach. I nixed the olive oil since I was using nonstick spray and the nutritional yeast because it’s not my favorite. I also spiced it up a little extra with some garlic powder and a dash of cayenne pepper.
You can pair this tofu scramble with some pancakes and tempeh bacon for a “diner” style breakfast.
Or you could throw some into a breakfast burrito:
Once again, I’ve been pleasantly surprised at the outcome of veganizing a traditional meal. In addition to the taste, another perk is that tofu scramble is a great source of plant-based protein, has zero cholesterol and has almost no saturated fat.
Have you found a great recipe for tofu scramble? Tell me about it in the comments!
- 1/2 pound extra-firm tofu
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/4 cup red bell pepper
- 1 cup raw chopped spinach
- 2 tablespoons water
- 1 cloves garlic, minced (or more, to taste)
- 1 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (spicy!)
- salt and black pepper to taste
- Chop your onions, mushrooms and bell pepper and saute them with the garlic in a skillet until softened.
- Drain the tofu and crumble into the pan. Add the water and seasonings and stir well.
- Cook for about 10 minutes, stirring frequently to prevent the tofu from burning.
- When the tofu is done cooking throw the spinach on top and cover with a lid for 1 minute so the spinach has time to soften but not get too wilted. Stir the spinach into the mixture and serve right away.
- I topped mine with some hot sauce. This would also be great topped with fresh tomatoes, avocado and cilantro.
- Pairs well with tempeh bacon