The Best Tofu Scramble
This savory vegan Tofu Scramble is loaded with protein, delicious cheesy flavor, and fresh veggies. Everything cooks together in one skillet and is ready in 30 minutes for an easy breakfast, brunch, or brinner!
Servings: 6
Ingredients
- 2 12 oz blocks of firm tofu drained and broken into small chunks
- 2 tbsp extra virgin olive oil
- 1/2 large yellow onion diced
- 3 minced garlic cloves
- 1 red bell pepper diced
- 3 large handfuls shiitake, oyster, or cremini mushrooms about 1 pound. chopped
- 2 large vegan sausages sliced, or 6 small vegan breakfast sausages
- 1-2 cups frozen spinach or 4 cups chopped fresh spinach
- 3-4 tbsp nutritional yeast to taste
- 1 tsp kala namak black salt
- 1/2 tsp turmeric powder
- 1/2-1 tsp crushed red pepper flakes
- salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add onions, garlic, and pepper and sauté for 4-6 minutes, stirring frequently, or until the onions turn translucent.
- Add the mushrooms to the skillet and stir well. To make them meatier, place a heavy lid directly on top of the mushrooms and cook over medium heat.
- Add the vegan sausage to the vegetables and cook, stirring the mixture occasionally, for another 5 minutes.
- Stir the crumbled tofu into the skillet. Cook for 1-2 minutes, smashing the tofu with a fork or spatula until it resembles scrambled eggs.
- Season the mixture with the nutritional yeast, kala namak/black salt, turmeric, and red pepper flakes. Stir well.
- Add the spinach and stir again.
- Increase the temperature to medium-high and cook the tofu scramble for 4-6 minutes, stirring often, until the moisture from the tofu has evaporated and the tofu is starting to turn golden brown.
- Season to taste with more nutritional yeast, salt, and pepper, and serve hot.
Video
Notes
Storage Directions
- Storage: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days. Tofu scramble does not freeze well.
- Reheating: Gently reheat leftovers in the microwave or the stovetop until heated through with a splash of water or vegetable broth to prevent the scramble from drying out.
- No need to press tofu. Unlike many tofu recipes, there is no need to press the tofu before cooking. Because it is crumbled, the tofu will dry out easily, and take on the flavor of the seasonings.
- Crumble with your hands. Use your hands to crumble the tofu blocks straight into the skillet. If you don't want to get your hands messy, use a fork to crumble the tofu.
- Weigh down the mushrooms. To give them a meatier texture and enhance their flavor, place a heavy lid or another skillet on top of the mushrooms as they cook. This helps release the moisture and firm up the texture.
- Season to taste. Start with smaller amounts of each spice and add more of whatever you desire to suit your taste.
- Garnish. Serve immediately with desired toppings, such as avocado slices, salsa, vegan cheese shreds, or fresh herbs.