Tofu Scramble: A Protein-Packed and Flavorful Breakfast

If you’re looking for a hearty, savory, and protein-rich breakfast that’s completely plant-based, tofu scramble is the answer for you.

It’s the perfect alternative to scrambled eggs, offering a similar texture with endless seasoning possibilities.

Plus, it’s easy to customize with your favorite vegetables and spices, making it a go-to dish for any time of the day!

This tofu scramble comes together in just minutes, making it ideal for busy mornings or a quick and nutritious meal.

Serve it on toast, in a breakfast burrito, or alongside roasted potatoes for a delicious and satisfying start to your day.

Ingredients:

• 1 block (14 oz) firm or extra-firm tofu, drained

• 1 tablespoon olive oil (or water for oil-free cooking)

• 1/2 teaspoon turmeric (for color and flavor)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 cup unsweetened plant-based milk (such as almond or soy)

• 1/2 teaspoon soy sauce or tamari (optional, for umami flavor)

• 1/2 cup diced bell peppers (optional)

• 1/2 cup chopped spinach or kale (optional)

• 1/4 cup chopped tomatoes (optional)

Optional Garnishes & Sides:

• Fresh herbs (parsley, chives, or cilantro)

• Avocado slices

• Toast, tortillas, or roasted potatoes

Instructions:

Step 1: Prepare the Tofu

Drain the tofu and gently press it with a clean towel to remove excess moisture.

Using your hands or a fork, crumble the tofu into small, uneven pieces to mimic the texture of scrambled eggs.

Step 2: Cook the Vegetables (Optional)

In a large skillet over medium heat, add olive oil (or water for an oil-free option).

If using, sauté the diced bell peppers and tomatoes for about 3 minutes until they soften.

Then, add the spinach or kale and cook for another minute until wilted.

Step 3: Add the Tofu and Spices

Push the vegetables to one side of the skillet and add the crumbled tofu.

Sprinkle turmeric, garlic powder, onion powder, smoked paprika, salt, black pepper, and nutritional yeast over the tofu.

Stir well to evenly coat the tofu with the spices.

Step 4: Add Liquid for Creaminess

Pour in the plant-based milk and soy sauce (if using), stirring continuously for about 3-4 minutes.

This will help the tofu absorb the flavors and create a soft, scrambled texture.

Cook until the liquid is mostly absorbed, but the scramble remains moist.

Step 5: Serve and Enjoy!

Remove from heat and garnish with fresh herbs, avocado slices, or your favorite toppings.

Serve hot with toast, tortillas, or roasted potatoes for a complete and satisfying meal.

Tips & Variations:

• Make it spicy: Add red pepper flakes or a dash of hot sauce for extra heat.

• Boost the protein: Mix in cooked chickpeas or black beans.

• Cheesy flavor: Use more nutritional yeast or a bit of vegan cheese.

• Extra umami: A splash of miso paste or black salt (kala namak) adds an eggy flavor.

• Meal prep: Store leftovers in an airtight container in the fridge for up to 3 days.

This tofu scramble is proof that a simple, plant-based breakfast can be packed with flavor and nutrition.

Give it a try and customize it to your liking—you might just find your new favorite breakfast!💖👇🍽🥀