Vegan Tofu Scramble
Coming up with healthy, filling and fueling breakfast recipes every day can be a challenge (though here’s my favorite breakfast ideas for toddlers!). and while this vegan tofu scramble takes a few more minutes than your average omelet, it’s worth making on a weekend when you have more time.
Getting in protein for the first meal of the day can be a struggle for some. Personally, I would live off of egg is I could.
This healthy breakfast scramble not only gives you a protein hit first thing in the morning to help keep you full, but it also loads you up on veggies!
This vegan tofu scramble is filled with healthy, real-food ingredients guaranteed to wake you up (your flavor profile at least!) and set you up for the day.
In an ideal world, all my scrambles would contain cheese of some sort. However, seeing as I’m dairy free that’s not exactly possible (ha!).
To curb that though, I like adding in Nutritional yeast to anything that requires a cheese flavor. If you’ve never used these little flakes before you’re in for a treat!
Nutritional yeast has a cheesy, nutty flavor which makes it great to add into healthy scramble recipes, omelets or vegan mac and cheese dishes. I also love it because it also contains a decent amount of protein and B vitamins – two things many people end up low in.
For this vegan tofu scramble it not only gives the dish a great taste, but it also adds in some nutrients we tend to overlook when rocking vegan meals.
I’ve been making more and more scrambles lately, but the truth is, it took me a long time to love tofu ones. One thing to note is that tofu takes on whatever flavor you pair with it. So, a bland dish is going to be made even more mediocre with tofu.
This vegan breakfast scramble recipe uses quite a few tasty spices (read all about the health benefits of turmeric) and the salsa gives it a bit more.
For me, scrambles aren’t complete if not topped with avocado. But salsa, and kimchi work too- you do you.
Use this tofu scramble recipes for a super healthy weekend brunch or whip it up the night before and just reheat on a busy breakfast morning. Either way, it’s loaded with flavor, healthy ingredients and it’ll keep you full until your next snack!
Ingredients In The Vegan Tofu Scramble
- 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 tablespoon chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon sea salt
- ½ block extra firm tofu
- 2 teaspoons soya sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon avocado or coconut oil
- 1 tablespoon salsa
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How To Make The Healthy Breakfast Scramble
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 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
A tasty, breakfast recipe idea this vegan tofu scramble is veggie based, gluten free and loaded with fueling ingredients.
Ingredients
- 1 bell pepper chopped
- 1/4 sweet onion diced
- 1 carrot peeled & grated
- 4 cloves garlic minced
- 4 mushrooms sliced
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon sea salt
- 1/2 block tofu
- 2 tablespoons soya sauce
- 2 tablespoons nutritional yeast
- 1 tabslepoon 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 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 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!
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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