As an outspoken breakfast lover, I always struggle between choosing something sweet or savory. And while I would never pass up a piping hot cinnamon roll, sometimes I'm craving something more substantial like eggs. The only problem is I’ve never really been an egg person. Many brunch spots have started to add tofu scrambles to their menus to accommodate more diners because the texture of firm tofu is surprisingly similar to that of scrambled eggs.
The best part is that the scramble is totally customizable. Feeling Southwestern? Amp up the cumin and add black beans, salsa, cheese, and some sliced avocado on top.
And because tofu is high in protein, you’ll feel full and satisfied all morning. This is the perfect breakfast for the egg-haters, the vegans, or anyone craving a traditional American breakfast scramble. Make a big batch and enjoy it throughout the week, or treat your friends to a weekend feast.
Vegan Tofu Scramble
- Prep Time:10 mins
- Cook Time:15 mins
- Total Time:25 mins
- 1 block firm tofu
- 1/2 white onion minced
- 1 clove garlic minced
- 1 teaspoon olive/coconut oil
- 1 cup mushroom sliced
- 1 red bell pepper diced
- 1 cup kale chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon curry powder optional
- salt and pepper to taste
Drain water from tofu and place between paper towels to absorb excess water for about 10 minutes while you prep other ingredients.
#SpoonTip: Drain tofu the night before so you can throw everything together quickly in the morning.
Prepare all your veggies and mushrooms.
In a large nonstick pan on medium heat, add oil, onion, garlic, mushrooms, and peppers. Sauté until softened, 4-5 minutes.
Add kale and cover the pan to steam for 1-2 minutes.
Crumble tofu into bite-sized pieces using your hands or a fork, and add to the skillet. Sauté for 2-3 minutes.
Add spices and continue to cook until most of the liquid is absorbed, about 4 minutes.
Serve with a side of home fries, toast, fruit, or all three!