In my recent blog post (found here) sharing all my favorite breakfasts as a busy vegan mom, I shared this tofu scramble. Today I am giving you the recipe as well as some ideas on how to mix it up! As you probably know by now, I love meals that are versatile! I like to be able to mix them up to suit what I have on hand or what I am in the mood for!
Tofu scramble is a meal I typically have the main ingredients on hand for and then I toss in all the “leftovers”. You know, that broccoli crown about to go bad, that one lone potato in the pantry, the half of an onion sitting in the fridge, etc. This recipe is perfect for using everything up so nothing goes to waste.
If you are someone that likes to meal prep, then this recipe is also for you! Tofu scramble can be made in a large batch and sectioned out for quick breakfasts all week long. (or lunch/dinner I’m not here to judge! lol) Pair it with toast, wrap it in a tortilla or eat it as is. You could even eat it over a bed of greens!
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You can load this up with lots of nutrient dense ingredients or keep it simple. I have made this so many different ways and it has never disappointed me. Recently I tried adding sweet potato, curry powder and chickpeas and it was to die for. I used to add cayenne for a spicy twist, but now I am loving the sweet and savory combination!
Here are some example of what you could use. I like to use a mix of veggies, potatoes/squash, beans, and greens. This recipe is seriously so versatile. I make it different almost every time depending on what I have on hand!
- Black Beans
- Sweet Potato
- Butternut Squash
- Acorn Squash
- Garlic Powder
- Onion Powder
- Hawaiian Black Salt (found here.)
- Nutritional Yeast
- Dulse Granules
- Veggie Broth
- and of course tofu!
Gather your ingredients.
Start by crumbling your tofu into a pan.
If I am using potato and onion I will fry them with a little oil in a separate pan first and then add them towards the end. If I am using sweet potato or squash I will chop it up and roast it in the oven first with a little salt and pepper and then add it at the very end.
Then I will add the rest of my veggies to the tofu. (I will leave out tomatoes and my greens until the broth is almost gone.)
Next, I will add all of the seasonings except for nutritional yeast and dulse granules. (These I will sprinkle on once I am ready to eat it)
Then, I will cover the veggies and tofu with broth and stir occasionally until all the broth is almost gone. When there is only a little broth left I will add my greens and tomatoes.
Once the broth is gone I will add the potatoes or squash and it’s ready to serve!
I will either add this to a burrito, a bed of greens or I will have it with a side of toast. I like to top mine with vegan cheese (I use Daiya), vegan sour cream, (I use Toffuti) and a sprinkle of nutritional yeast and dulse granules.
- 1 block of extra firm tofu
- 2 cloves garlic
- 1 yellow onion
- half a crown of broccoli
- 3 yellow potatoes
- 1 sweet potato
- generous handful of spinach or kale
- 3-4 cups of vegetable broth
- 3 tbsp tumeric
- a dash of hawaiian black salt
- 1 tsp black pepper
- 1 tsp curry powder
- 1 tbsp paprika
- a dash of dulse granules to top
- vegan cheese to top
- spoonful of sourcream to top
- sprinkle of nutritional yeast to top
- Cube sweet potato and roast in the oven at 375F until the edges darken
- In a medium pan fry potatoes (cubed) and onions (diced finely)
- While the potatoes cook start a larger pan by adding crumbled tofu, and all veggies except for spinach and kale
- Add in your spices except for dulse granules and nutritional yeast
- Add in enough broth to cover the tofu and veggies
- Stir occasionally. Once there is only a little broth left add in the kale or spinach and the potatoes and onions.
- When all the broth is gone add the sweet potatoes.
- Serve (I will either add this to a burrito, a bed of greens or I will have it with a side of toast.) and top with nutritional yeast, dulse granules, vegan cheese and vegan sour cream.
Make sure to save all your veggie scraps so you can make your own homemade broth! Check out my recipe here.
Some of the items I listed here are hard to find in stores. I purchase them from Thrive market and it saves me 25-50% off retail prices on 6,000+ organic, non-GMO, and sustainable products. Things like coconut aminos, almond butter, dulse granules, hemp seeds, etc. You can use my referral link here and get 25% off your first order! http://thrv.me/bSno3t (I am not affiliated with this company and this is not a sponsored post.)
Thanks for stopping by! Let me know in the comments what your favorite go-to breakfast is! Connect with me on Instagram and Facebook.
9 thoughts on “Tofu Scramble”
This looks absolutely delicious! It always bothers me to have a little bit of scattered foods, haha. I adore tofu and veggies, so definitely a win! I’ll have to look into this recipe to try it. Thanks for sharing!
I’m so glad you are going to try it! I know the struggle! Leftover veggies always mean stirfrys, burritos, tofu scrambles, soups! LOL