Tofu Scramble Recipe | The Best Vegan Tofu Scramble
Servings: 4 servings
Calories: 114kcal
Calories: 114kcal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Fiber: 2g | Sugar: 2g
Ingredients
- 14 ounces Firm Tofu
- 1 tbsp Olive Oil
- 2 tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/2 cup Unsweetened Almond Milk
- 1 cup Baby Spinach chopped
- 1 Bell Pepper diced
- 1/2 cup Cherry Tomatoes halved
- 1/2 tsp Black Salt optional
- 1 tsp Lemon Juice
- Green Onion chopped, for garnish
Instructions
- Prepare the Tofu. Drain the tofu and press it to remove excess moisture. Crumble it with your hands or a fork into bite-sized pieces resembling scrambled eggs.
- Sauté the Veggies. In a large skillet, heat olive oil over medium heat. Add bell peppers and cherry tomatoes, sautéing until they soften.
- Cook the Tofu. Add the crumbled tofu to the skillet, stirring to combine with the veggies. Cook for 3-4 minutes until it begins to brown slightly.
- Season the Scramble. Sprinkle in the turmeric, garlic powder, onion powder, salt, and pepper. Stir well to coat the tofu evenly.
- Add Creaminess. Pour in the plant-based milk and nutritional yeast, stirring until the scramble becomes soft and creamy. Let it cook for an additional 2-3 minutes.
- Garnish and Serve. Remove from heat and sprinkle with fresh parsley or avocado slices for a delicious finish. Serve hot with toast or avocado.