Tofu Scramble
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(31)
Ingredients
4 servings
- 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
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Preparation
Step 1
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
Step 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. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
Step 3
Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.
Step 4
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Chef's notes
This tofu scramble recipe is easy to make and quick enough for weekday mornings.
It’s a great savory vegan breakfast option, high in protein.
Feel free to experiment with different veggies and toppings based on what you have on hand.
