Vegan Tofu Scramble

Name: Vegan Tofu Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 14 oz extra-firm tofu, pressed, drained; 2 tbsp olive oil; 1/2 yellow onion, diced; 1 red or yellow bell pepper, diced; 2 garlic cloves, minced; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 2 tbsp nutritional yeast; 2 tsp tamari or soy sauce; 1/2 tsp fine salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh chives or green onion, sliced

Crumbled firm tofu sauteed with turmeric, nutritional yeast, and vegetables to create a hearty plant-based scramble that satisfies the same craving as classic scrambled eggs.

22 minEasyServes 2230 cal/serving

AmericanBreakfastStovetopVeganVegetarianHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

14 oz extra-firm tofu, pressed, drained
2 tbsp olive oil
1/2 yellow onion, diced
1 red or yellow bell pepper, diced
2 garlic cloves, minced
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp nutritional yeast
2 tsp tamari or soy sauce
1/2 tsp fine salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh chives or green onion, sliced

Instructions

1

Wrap 14 oz pressed, drained extra-firm tofu in a clean towel and press firmly to remove as much water as possible, about 5 minutes. Crumble the tofu into rough, egg-sized chunks - do not mash it smooth.
2

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1/2 diced yellow onion and 1 diced red or yellow bell pepper and cook, stirring often, until softened and lightly golden, about 4 minutes.
3

Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the crumbled tofu to the skillet and spread into an even layer. Cook undisturbed for 2 minutes to develop some color.
4

Sprinkle 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 2 tbsp nutritional yeast, 1/2 tsp fine salt, and 1/4 tsp freshly ground black pepper evenly over the tofu. Add 2 tsp tamari or soy sauce. Stir to combine everything, then cook for another 3 to 4 minutes, stirring occasionally, until the tofu is heated through and lightly crisped.
5

Taste and adjust seasoning as needed. Divide between plates and top with 2 tbsp sliced fresh chives or green onion. Serve immediately with toast, avocado, or hot sauce.

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Questions

What should Vegan Tofu Scramble look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until softened and lightly golden. Step 4: cook until the tofu is heated through and lightly crisped.

Do I have to press the tofu for Vegan Tofu Scramble?

Step 1 reads: "Wrap 14 oz pressed, drained extra-firm tofu in a clean towel and press firmly to remove as much water as possible, about 5 minutes." Yes, if you want it to brown. Step 1 squeezes out water that would otherwise steam the surface and dilute the sauce.

Is there a substitute for nutritional yeast in Vegan Tofu Scramble?

The entry for Vegan Tofu Scramble calls for 2 tbsp nutritional yeast. In its place: Finely grated Parmesan where dairy is fine. For vegan cooking, a little white miso gives the savor without the cheesiness.

Can I use a different firmness of tofu instead of tofu in Vegan Tofu Scramble?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Vegan Tofu Scramble uses 14 oz extra-firm tofu, pressed, drained.

How much protein is in Vegan Tofu Scramble?

One serving (the recipe makes 2) has 14 g of protein in about 230 calories, alongside 8 g carbohydrate and 12 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How do I store and reheat Vegan Tofu Scramble?

Refrigerate what is left of Vegan Tofu Scramble within two hours and eat it within three days. Reheat gently on the stovetop.

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