Simple Tofu Scramble
A quick, savory, and high-protein vegan breakfast scramble featuring tofu, fresh vegetables, and anti-inflammatory spices.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
16 oz firm or extra firm tofu (pressed and drained)
2 teaspoons avocado or coconut oil
2 cloves garlic (minced)
1 cup finely chopped red onion
1 cup button mushrooms (chopped)
2–3 Tablespoons water (as needed)
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon sea salt
1/2 teaspoon ground pepper
1 cup shredded kale or baby spinach
1/4 cup nutritional yeast
hot sauce (optional)
sliced avocado for serving
fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Sauté garlic and onion for 3-4 minutes until softened.
- Add mushrooms to the pan. Use your fingers to crumble the tofu into the skillet in irregular chunks.
- Cook for about 10 minutes, stirring occasionally. Add a splash of water if the pan becomes too dry.
- Stir in turmeric, cumin, salt, and pepper until the tofu is evenly coated.
- Add the kale and nutritional yeast. Cook for 3-4 minutes until kale is wilted.
- Season with extra salt or pepper if desired. Serve warm with avocado and fresh herbs.
Notes
- Press the tofu for at least 5-10 minutes for a firmer texture.
- Replace kale with baby spinach for a milder leaf.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.25 cups
- Calories: 228 kcal
- Sugar: 1 g
- Sodium: 590 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/simple-tofu-scramble/