Our Favorite Tofu Scramble

White plate filled with delicious tofu scramble.

If you're looking for a hearty plant-based breakfast, this scrumptious tofu scramble will win you over! It has a fun secret ingredient!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 461kcal

Author Gina & Jeremy

Ingredients

2 Tablespoons of cooking oil
½ of a yellow onion, diced
1 clove garlic minced
12 ounces of firm tofu
1 cup of polenta optional
2 Tablespoons of vegan margarine
1 Tablespoon of turmeric
1 Tablespoon of nutritional yeast (optional)
1 teaspoon of oregano
Salt and pepper, to taste
Your favorite veggies

Instructions

In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.
Crumble the tofu using your fingers into the pan and stir 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.
Next, add the 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.

Notes

Like with any tofu scramble recipes, you can add any of your favorite veggies to increase the nutritional value of this simple but delicious dish! You could add some chopped kale or spinach, diced peppers or mushrooms, some leftover roasted pumpkin, or sweet potatoes. Don’t think this scramble would only work as a breakfast option, it makes for an incredibly quick lunch as well.

Nutrition