A hearty vegan breakfast, this tofu scramble recipe is made with nutritional yeast and lots of veggies! Loaded with seasoned savory flavor, it’s a high-protein recipe perfect for breakfast or brunch.
Kick-off your weekend with this flavorful, easy tofu scramble recipe! It’s hearty, loaded with vegetables, and a great addition to morning coffee.
You can serve it as is topped with your favorites (below), or alongside your favorite gluten-free toast or English muffins.
Don’t want to read? JUMP to the recipe!
No Cheese? No Problem!
This scramble recipe uses a combination of flavorful spices with nutritional yeast to give its savory flavor.
While there’s no cheese in it, has a slightly cheesy flavor thanks to nutritional yeast.
If you’re new to the dairy-free life (learn more about how to transition to dairy-free), nutritional yeast is a deactivated yeast with a ton of health benefits. More specifically it’s high in protein and fortified with B12 and folic acid.
But the best part is that it adds a slightly cheesy flavor without the cheese!
The scramble recipe contains only two tablespoons of nutritional yeast. However, you can easily add a bit more or sprinkle some on top for extra flavor.
Can You Eat Eggs With Tofu Scramble?
Of course! If you’re not vegan you can easily add eggs to this dish.
Likewise, you can even interchange them in place of the tofu! Simply whisk your scrambled eggs together and cook them as the directions call for tofu.
Can You Reheat it?
Yup. This scramble can be made the day before and simply reheated.
Store it in an air-tight container (it will last about two days) and then heat it up on the stove. You’ll want to add some oil to the pan and fry it up until cooked through.
Toppings
While the scramble is delicious all on its own, adding a few extras never hurts! Especially if you’re serving this healthy breakfast for brunch, having some options on the table goes a long way.
- Sliced avocados
- Kimchi
- Extra salsa
Use a flower serving tray for all the fixings and transform a simple meal into an elegant one. These PINK vegan crepes also make a wonderful brunch recipe for a special occasion!
FAQs & Tips To Cooking
- The vegetables are interchangeable. While the veggies listed give great color, if you want to switch them up (use broccoli etc) it will work
- The scramble can be made with eggs in place of (or as a half and half) the tofu if you’d prefer that
- The scramble will store once made in an airtight container for two days. Reheat on the stove.
Ingredients
- 1 bell pepper
- ¼ sweet onion, chopped
- 1 large carrot, peeled and grated
- 2 cloves garlic, minced
- 4 mushrooms, sliced
- ½ tablespoon cumin powder
- ½ teaspoon turmeric powder
- ½ tablespoon chili powder
- 1 teaspoon sea salt
- ½ block extra firm tofu
- 2 teaspoons soya sauce
- 1 tablespoon lemon juice
- 1 tablespoon avocado or coconut oil
- 2 tablespoons nutritional yeast
- 1 tablespoon salsa
Kitchen Tools You May Find Helpful
How To Make It
Prep and portion all veggies and spices.
Place the oil into a large pan and heat slightly over medium heat. When pan is hot add in the garlic and onion. Let cook for five minutes until onion is softer.
Add in the remaining veggies and cover with a lid. Cook for 10 minutes.
While the veggies are cookies, mix the spices together in a small dish.
Pour half the spice mixture over the veggies and toss to combine. Cook uncovered 1-2 more minutes.
Remove the veggies from the pan and set aside.
Crumble to tofu into the pan with your hands. Add in the remaining spice mixture, soya sauce, lemon juice and nutritional yeast.
Sit to combine and cook until tofu is heated through and beginning to stick to the pan (about five minutes).
Add the veggie mixture back into the pan and the salsa. Mix to combine.]
Cook 3-5 more minutes. Remove from heat, portion, and top with avocado or more salsa as per preference!
Makes 2 large or 3 small servings.
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Vegan Tofu Scramble
Ingredients
- 1 bell pepper chopped
- ¼ sweet onion diced
- 1 carrot peeled & grated
- 4 cloves garlic minced
- 4 mushrooms sliced
- ½ tablespoon cumin
- ½ tablespoon chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon sea salt
- ½ block tofu
- 2 tablespoons soya sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 tablespoon salsa
Instructions
- Prep and portion all veggies and spices.
- Place the oil into a large pan and heat slightly over medium heat. When the pan is hot add in the garlic and onion. Let cook for five minutes until onions are softer.
- Add in the remaining veggies and cover with a lid. Cook for 10 minutes.
- While the veggies are cookies, mix the spices together in a small dish.
- Pour half the spice mixture over the veggies and toss to combine. Cook uncovered 1-2 more minutes.
- Remove the veggies from the pan and set them aside.
- Crumble to tofu into the pan with your hands. Add in the remaining spice mixture, soya sauce, lemon juice, and nutritional yeast.
- Sit to combine and cook until tofu is heated through and beginning to stick to the pan (about five minutes).
- Add the veggie mixture back into the pan and the salsa. Mix to combine.]
- Cook 3-5 more minutes. Remove from heat, portion, and top with your favorites!
Notes
- The vegetables are interchangeable. While the veggies listed give great color, if you want to switch them up (use broccoli etc) it will work
- The scramble can be made with eggs in place of (or as a half and half) the tofu if you’d prefer that
- The scramble will store once made in an airtight container for two days. Reheat on the stove.
Nutrition
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This healthy breakfast scramble is loaded with real food-based ingredients and nutritionally dense seasonings. It’s perfect for a weekend breakfast when you have a bit more time to cook.
It’ll leave you full, fueled, and filled with nutrients as you tackle your day
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