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Tofu Scramble Recipe
Amy

Tofu Scramble

This Tofu Scramble is a quick, protein-packed breakfast that’s as satisfying as it is simple. In just 15 minutes, you’ll have a dish bursting with fluffy, golden tofu, vibrant veggies, and a hint of smoky spice.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • ⅓ cup almond milk
  • 2 tablespoon nutritional yeast
  • 2 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • ½ cup diced yellow onion
  • 14 ounces extra-firm tofu, patted dry and crumbled
  • Sea salt and freshly ground black pepper
Serving suggestions:
  • Tomatoes, salsa or pico de gallo
  • Avocado and/or tomatillo salsa verde
  • Sauteéd spinach or kale
  • Cilantro
  • Tortillas

Method
 

  1. In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes.
  3. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated.
  4. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally.
  5. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
  6. Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.
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