The classic American breakfast seems to rely heavily on processed meats, eggs, and carbs. It’s rarely a balanced meal to start your day! If tofu makes you cringe, but eggs don’t, this may be the recipe to change your mind. This tofu scramble will satisfy the missing piece in your heart that was scrambled eggs, while being low in calories, protein packed, and cruelty free. You can add tons of veggies to make it even tastier. I have included my favorite below. It’s helpful to drain the tofu the night before to save time in the morning. Also, if you are using potatoes, I recommend cooking them first in a separate skillet, as they will take much longer than your tofu.
Adapted from The Happy Herbivore .
This recipe is also oil free! While you can use oil when heating up your pan, it’s really not necessary to add the calories and fat. I think vegetable broth gives the tofu extra flavor and keeps it from sticking to the pan really nicely.
If your tofu is already drained, this scramble will only take you about 10 minutes to make. 🙂
1 package of tofu will give you two large servings.
1 15 oz package extra firm tofu, drained
Vegetable broth (to coat pan)
1 tablespoon dijon mustard
2 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon turmeric
Hot sauce (optional)
Kale or spinach
Diced bell pepper
Coat a medium sized pan with vegetable broth and heat. Break tofu into pieces and place in heated pan.
Using a spatula, break up the pieces of tofu into much smaller pieces until they resemble scrambled eggs.
Add remaining ingredients, (except hot sauce).
Stir well, making sure all the tofu is coated completely.
At this time, if using, add vegan cheese and stir to melt. Season lightly with salt and pepper.
Spoon other veggies into bowl. Top with tofu scramble. I did end up adding a little hot sauce on top of mine, (not pictured), which I think made it perfect!😋