Tofu Scramble Recipe

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Whether you’re strictly plant-based or want to expand your palate with new recipes, this tofu scramble is perfect to serve during a lovely spring brunch. It’s simple to make, satisfying, flavorful, and guaranteed to be a hit. What’s more, you don’t need to be vegan or vegetarian to enjoy this egg-less scramble. 

Give this recipe a try and feel free to alter and adjust any of the ingredients to incorporate the vegetables and seasoning you prefer. 

Ingredients

  • 14-16 oz firm tofu
  • 1-2 tbsp. olive oil or avocado oil
  • ½ cup thinly sliced sweet onions
  • ½ cup diced bell pepper
  • ½ cup diced mushrooms
  • ½ cup diced tomatoes
  • 1 handful of spinach or kale, (optional)
  • ½ fresh avocado
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. turmeric, (optional)

Instructions

1. Heat the oil over medium heat in a skillet. Once ready, add in the onions, bell peppers, and mushrooms, and sautè for 2-3 minutes until they are cooked through. 

2. Remove some of the excess liquid from the tofu (no worries if it’s not entirely dry!), and crumble the tofu into the pan. Stir frequently to mix in with the veggies, and feel free to scramble the tofu some more with the spatula to achieve the bite-size pieces you’d like. 

3. Add in diced tomatoes and continue stirring the scramble for another minute until all are evenly combined. 

4. While the scramble and vegetables are cooking together, add in the smoked paprika, garlic powder, and turmeric spices on top of the scramble and stir again to evenly combine. The turmeric is optional but is key for giving the tofu that yellow color you would have in a regular egg scramble. 

5. Add in the spinach or kale and stir until it has wilted down. Once the scramble has cooked to your liking and any excess liquid has been fully absorbed, finish with some salt and pepper to taste and some fresh slices of avocado on top. You are now ready to serve!

Keep in mind that due to the liquid from the tofu, you may have to let the scramble sit and cook for a few additional minutes in order for the liquid to fully evaporate. Timing depends on factors such as how high your heat is and how much liquid was added to the pan when you crumbled in the tofu.   

The Bottom Line 

This hearty meal has always been a hit when I serve it to my loved ones. There’s no better feeling than seeing the enjoyment on their faces when they eat it for brunch. Pair this tofu scramble with hashbrowns, roasted breakfast potatoes, or with a side of toast, but even alone, it tastes just as amazing.

Notes


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Tags: Breakfast, Vegan Recipes, vegetarian, Healthy Recipes

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Written By

Camille Johnson

Camille Johnson is a freelance content writer and blogger of over 3 years living outside of Philadelphia, PA. See Full Bio

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