Need an easy, budget friendly, high protein vegan breakfast? This is a super simple savory tofu scramble recipe! Now you can enjoy vegan scrambled eggs for your breakfast, customized with whatever your favorite veggies are.
This recipe is cholesterol free, gluten free, and great for anyone trying to eat whole-foods plant-based and low oil.
Go ahead and try it, and let me know what you think in the comments below!
1 block (1 lb) extra firm tofu
1/2a veggie bullion cube and 2 tsp water OR 2 tsp vegetable stock OR 2 Tsp olive oil
1 red pepper chopped
1 onion chopped
2 tsp nutritional yeast
1 tsp cumin
1 tsp chili powder (for mexican style)
½ tsp turmeric
2 Tbs soy sauce
Dash of liquid smoke (optional)
Dash of kala namak (black salt) (optional)
Dash of smoked paprika
Dash of garlic powder
1. Heat veggie broth/oil in a pan
2. Add the chopped onions and saute for 2-3 minutes and then add the red pepper and continue to cook until the pepper is tender
3. Add any other veggies or vegan sausage and cook
4. Drain and crumble the tofu into the pan with onion/veggies
5. Cook the tofu and veggie mixture for 3-4 minutes until the tofu is hot all the way through and starts to stick to the pan
6. Add the rest of the spices and ingredients and mix well
7. Fry for a few more minutes until the tofu is browning/crumbly/cooked through
Add other veggies of your choice like mushrooms and spinach, or a pre-cooked vegan sausage to the mix (Hilary’s Apple Maple vegan sausage works well). For a loaded Mexican style scramble, add a can of rinsed black beans after the scramble is finished cooking along with the chili powder
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