Favorite Tofu Scamble

2012-07-27
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  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

One of our all-time favorite, plant-based breakfasts is a universally accepted go-to: the tofu scramble.   You could make this every morning for a week and come up with slight variations that change the entire dining experience; everyone has their tried and true ingredient combos.

We often make this scramble after having had polenta the night before; our recipe from last week provides enough of a surplus to use for a scramble, and actually gives the dish a moist, textured consistency similar to scrambled eggs.

Also, the veggies suggested here are absolutely interchangeable with anything you like, and a way to lower the cost is to hunt through discounted and sale veggies at your local market, which are often perfectly ripe and ready to cook right away.

This version of the tofu scramble is simply a favorite of ours, highly recommended after hundreds and hundreds of trial brunches.  Perhaps it’ll become a favorite of yours.  Enjoy!

Ingredients

  • 1 12oz Package of Firm Tofu
  • 1/2 Yellow Onion
  • 1 Cup Polenta (optional)
  • 1 Clove of Garlic
  • 1 Tbsp Tumeric
  • 1 Tbsp Nutritional Yeast (Optional)
  • 1 Tsp Oregano
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Vegan Margarine
  • Salt & Pepper to Taste
  • Your Favorite Veggies

Method

Step 1

In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.

Step 2

Crumble the tofu using your fingers into the pan and stir up.

Step 3

If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.

Step 4

Next add the margarine, let it melt and stir so that it is coating the tofu crumbles. Add in the tumeric and nutritional yeast (optional) and once again stir.

Step 5

Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.

Step 6

Turn off the heat and let it stand for a few minutes before serving. Serve with fresh veggies, ketchup, hot sauce, or with hashbrowns/homefries.

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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Recipe Comments

  1. posted by sirachalover on August 19, 2012

    It’s dang good! I used a little miso paste too and added a tiny bit of truffle oil. I served mine with a side of black beans I stir fried.

      Reply
  2. posted by Toni on May 24, 2013

    This is super tasty! I made it a couple days ago and added some rainbow chard. So yummy!

      Reply