Best ever tofu scramble!
I have never been a fan of eggs. Because of this, my savory breakfast options are limited. I quickly get tired of all the greek yogurt, oatmeal, or other sweet healthy options. The idea for this tofu scramble came from a random Pinterest recipe years ago while I searched for vegan breakfast options. I couldn’t even tell you where!
I wasn’t a big fan of the original version I found, but I love tofu. So I played around with this recipe for years until I perfected it. I added nutritional yeast and turmeric to give it a rich yellow color, added the shredded cheese to create a scramble like texture, and played around with other seasonings until it felt just right! I also found that breaking the tofu up with my fingers gave it the best overall texture and helped it cook more evenly.
Nervous about tofu?
Don’t shy away from this recipe just because it has tofu in it! If you are new to tofu or even if you aren’t currently a fan I urge you to try this recipe. My husband does not usually enjoy tofu. He even picks it out of his miso soup (Yay more for me!). However, this is one of his favorite breakfast dishes I make. Tofu is so easy and versatile its a great way to add protein to veggie meals!
Tofu Scramble Tacos!
I love serving my tofu scramble in taco form. It stretches the scramble to feed the two of us for four mornings instead of two. It’s also cheap, at around $0.60 per serving. We eat 2 tacos and some fruit. Just heat up small corn or flour tortillas in a pan. Check out my trick for the perfect corn tortillas at the end of this post! Add your scramble plus cilantro, salsa, hot sauce, etc to the tortillas and serve!
What the Husband thinks:
Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with.
Missing the Meat Rating 4 out of 5 stars: Excellent I don’t miss the meat!
Here’s what my husband, David, had to say!
“Tofu scramble is so good. It tastes extremely similar to eggs but it’s not. If that makes sense? It’s very filling. You definitely don’t need meat with it. This is one of my favorite meatless things to eat, and is one of the few ways I actually like tofu. One of my favorite ingredients is the nutritional yeast. It gives it a cheesy savory taste, which is really nice; and by adding it you really don’t even need cheese.”
“We’ve made tofu scramble many times before without cheese and just nutritional yeast. It’s always super good. Every time I eat this I’m always surprised how much I actually enjoy it. I give this 4 stars. The only reason I don’t give it five stars is I think this would be better with bacon and sausage in it; but it straight up doesn’t need it. This shit is awesome.”
Do you like tofu? Let me know in the comments below if you make this recipe! What rating do you give it?
Best Ever Tofu ScrambleCourse: Brunch, breakfast, brunchfest, anytimeCuisine: Vegitarian, Vegan, Meatless MondayDifficulty: Easy
This tofu scramble is a great savory healthy vegetarian or vegan meal perfect for breakfast, brunch, or anytime!
14 oz (1 block) firm or extra firm tofu
2 tbsp olive oil
½ tsp turmeric
1-2 tbsp nutritional yeast
¼ tsp onion powder
2 garlic cloves chopped (or ¼ tsp garlic powder)
¼ tsp cayenne powder (optional)
salt and pepper to taste
¼ cup shredded cheese (optional, I like cheddar but use whatever you have in the fridge)
1 ½ cups chopped vegetables ( I use ½ cup bell pepper, ½ cup onion, 1-2 Roma tomatoes)
- Remove tofu block from packaging, wrap in a clean kitchen towel or paper towels and put it on a plate. Add something heavy on top (like a heavy pot or glass dish). This will allow any excess water to drain from the tofu. Let this rest on the side until your ready to add it to the dish.
- In the meantime, chop all your vegetables.
- Heat the oil in a large skillet on medium heat. Add onions and garlic. Stir until translucent. If you like your onions really soft add ¼ cup cold water here and cook until the water is mostly gone.
- Add the bell pepper, and any other vegetables that take a while to cook (like carrots), and keep stirring. Season with salt and pepper.
- Once the bell pepper has softened add the tomatoes and any other softer vegetables (like mushrooms or spinach). Keep stirring.
- After all vegetables have cooked, take your drained tofu out of the towel. It shouldn’t be dripping but will still feel wet to the touch. Use your fingers to break it up into smaller pieces and sprinkle it into the skillet over the veggies (see video). It should look like the texture of fluffy ricotta cheese. You can also just dice it with a knife and use a spatula to break it up more, like you would with ground beef.
- Stir to combine (about 2-3 minutes)
- Sprinkle the rest of your seasonings (turmeric, nutritional yeast, onion powder, cyanne, and salt and pepper to taste), stir to combine (about 2 minutes). It should be a nice yellow color. Almost the color of scrambled eggs. You can add more turmeric here if you want a richer yellow but go slow since it can quickly over power a dish.
- Last add your shredded cheese. This really improves the texture in my opinion, especially if you use cheddar)
- This dish keeps well in the fridge and heats up great the next day in the microwave or skillet.
- Must haves: Nutritional yeast or Turmeric, tofu
- Most of the ingredients here are optional and can be substituted for what’s in your pantry. Play around with the seasonings. I like my scramble a little spicy so I always add some red pepper. I’ve added paprika before as well! Any herbs would also be yummy! Onion powder may be too much onion for people. If that’s you leave it out, or if you don’t like onions just use the powder.
- Cheese is not necessary but I really like the texture it gives the scramble. My favorite is cheddar but any cheese will work. This could also be the perfect time to try vegan cheese!
- Vegetables: I could eat this without any veggies but its so much tastier, healthier, and more filling with them! Some other veggie options I’ve added: spinach, mushrooms, green onion, broccoli, kale, shredded carrots, sweet potato.
- Don’t eat tofu too often (like every day). Large amounts of soy in short periods of time can cause health complications. But a few times a month is perfectly fine for most people. We like to buy tofu when it’s on sale.
Pro Tip! How to Prep the Perfect Corn Tortillas for Tacos!
- Add 4 tbs of a neutral oil, like canola to a skillet or griddle pan. Heat oil on medium high heat. Add tortillas in a single layer. Allow them to cook until they slightly bubble up and get a little color on one side. Then flip and repeat. Drain the tortillas on a plate with a clean kitchen towel or paper towels and pat to remove any excess oil.