This easy tofu scramble is the ultimate vegan scrambled egg replacement. It’s got the color and texture, and it’s packed with protein.  Plus, I’ve loaded it with veggies for a delicious, nutritious, high-protein vegan breakfast in under 15 minutes!

Ingredients – 2 Tbsp of cooking oil – 1 small red bell pepper diced – ½ of a yellow onion diced – 1 garlic clove minced – 1 (16-oz) package of firm tofu – 2 C of baby spinach  – 1 C of polenta  – 2 Tbsp of vegan margarine – 1 Tbsp of turmeric – 1 Tbsp of nutritional yeast (optional) – 1 tsp of oregano – Salt and pepper, to taste

Instructions – In a large frying pan, cook the bell pepper, onions, and garlic in most of the cooking oil for a few minutes. – Crumble the tofu using your fingers into the pan and stir it up. – 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.

Instructions – Next, add the spinach, and vegan margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir. – 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. – Turn off the heat and let it stand for a few minutes before serving.

Tofu Scramble Tips: For ‘wetter’ tofu scrambled eggs without polenta: You can add a small amount of dairy-free milk or, even better, dairy-free cream to the pan. Oil-free scramble: Omit it & add a splash of water/ veg broth if needed. Don’t add too much turmeric: You just need a little for the color. Add too much, and the tofu breakfast scramble will become bitter.