324 Shares
VegNews.TofuScramble.HannahKaminsky

Veggie Tofu Scramble

Because some nights were made for scrambles.

Serves: 4
Print

Generally thought of as a breakfast dish, tofu scramble is perfect any time of the day. Savory and satisfying, a good tofu scramble is life-affirming, compassionate, and a great way to end the day. Fresh, seasonal vegetables and a few essential seasonings is all it takes to whip up this hearty, healthy dish. Turmeric lends a sunny, yellow color to the tofu, while helping to reduce inflammation in your body. And the possibilities are endless!

Serves 4

What you need:

1 (14-ounce) package extra-firm tofu
¼ cup nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon black pepper, divided
½ teaspoon salt, divided
2 tablespoons olive oil
1 small onion, finely chopped (approximately ½ cup)
1 organic red bell pepper, chopped (approximately 1 cup)
½ cup sliced mushrooms
6 medium cloves garlic, minced

What you do:

1. On a towel, place tofu, then place another towel over the top. Place something heavy on top to remove excess liquid, and let sit for approximately 20 minutes. Alternatively, use a commercial tofu press.

2. Into a bowl, crumble pressed tofu. Add nutritional yeast, turmeric, cumin, garlic powder, onion powder, ¼ teaspoon black pepper, and ¼ teaspoon sea salt, and stir.

3. In a large pan over medium-high heat, heat oil. Cook onions for approximately 5 minutes, or until they soften and become translucent. Add bell pepper, mushrooms, garlic, ¼ remaining teaspoon black pepper, and ¼ remaining teaspoon salt. Cook for approximately 8 minutes, or until vegetables are tender.

4. Into a large skillet, transfer tofu and cook on medium-high heat, stirring occasionally for approximately 10 minutes or until tofu has absorbed all of the flavors. Remove from heat, and serve hot.

Photo courtesy of Hannah Kaminsky

Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!

Subscribe