Tofu scrambles are one of the easiest and most versatile meals a vegan can have in their repertoire. They’re great wrapped up as breakfast tacos, piled high on tortillas and smothered in beans/salsa/avocado as tofu rancheros, or on their own in a bowl with all the fixings. Change out the vegetables and spices based on preference or season – the combinations are endless!
Note: For a chunkier scramble, cut your tofu into 1/2-inch cubes. For a more scrambled texture, smash with a potato masher or fork.
One 14- to 16-ounce block extra-firm tofu, drained
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon fine grain sea salt
1/4 teaspoon smoked paprika, optional
1/4 cup nutritional yeast
2 teaspoons oil
1/2 onion, diced
1 green bell pepper, diced
1 red or yellow bell pepper, diced
4 ounces mushrooms, quartered
3 cups chopped greens (spinach, collards, chard or kale)
Fresh ground pepper to taste
Prepare the tofu and set aside (see note up above).
Mix the spices and nutritional yeast together in a small bowl. Set aside.
Heat the oil in a large skillet or wok over medium heat. Add the onions and sauté until translucent, about five minutes. Add the peppers and mushrooms, and cook until the mushrooms have released most of their moisture. Add the tofu and spice mixture to the skillet. Mix everything together thoroughly and cook until the tofu is heated all the way through, another four to five minutes. Add the greens, and cook until they are just beginning to wilt. Divide evenly onto four dishes and garnish as desired.
Topping suggestions: grated carrot, sliced olives, cilantro, avocado, vegan cheese sauce, sriracha or other hot sauce of choice.
Prep time: 10 minutes | Cook time: 10 minutes