I dig tofu.
I know many people are sort of intimidated by it, but I have found comfort in the fact that it is so versatile. It grabs hold of any flavors you introduce it to and it’s full of healthy protein and nutrients.
I’ve been making various versions of this recipe for the duration of my vegan journey now and honestly, it has always turned out delicious.
I like to pair this with oven-baked sweet potato fries. The scramble is rich in flavor and is balanced really well with crispy sweet potatoes. If you’re not into that, try it on some thick-cut toasted bread or in a wrap! Either way, it is pure breakfast bliss.
Classic Tofu Scramble (V + GF)
Time: 15-20 minutes
1 (14 oz.) block of extra firm organic tofu
1 green bell pepper, seeded and diced
1 jalapeno, seeded and diced
½ of an onion, diced
2 cloves garlic, minced
1 T oil
2 T tamari (or soy sauce if you aren’t gluten-free)
1 T hot sauce (I use Frank’s)
Green onion for serving, optional
2 T nutritional yeast
1 tsp. turmeric
1 tsp. chili powder
1 tsp. smoked paprika
2 tsp. ground cumin
¼ tsp. sea salt
½ tsp. ground black pepper
Grab a small bowl and mix together the seasoning blend. Set aside.
On your stovetop, heat the 1 T of oil in a large sauté pan on medium-low heat. Add your onion and garlic. Cook for about 3 minutes, stirring frequently.
Add your diced bell pepper and jalapeno. Cook again for another 2 minutes, stirring frequently.
In the meantime, drain the liquid from your tofu. Set the block in your hot pan with the veggies and add your seasoning blend, tamari and hot sauce.
Break up the tofu. Use a regular spoon and work it into small, bite-sized pieces. Mix it up well with the seasonings and it will all come together beautifully.
Once your have everything mixed together, let the scramble heat through again before serving.
Serve with a sprinkle of green onion and some delicious roasted sweet potatoes!
Don't be scared to add in other veggies of your liking, especially ones that are about to go bad need to get used up!
I've made this with numerous different veggies including squash, kale, mushrooms, etc. Just adjust cooking time and seasonings.