Swap a traditional English breakfast for this delicious tofu breakfast scramble. 100% plant-based goodness.
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Swap a traditional English breakfast for this delicious tofu breakfast scramble. 100% plant-based goodness.
This recipe combines tofu, tomatoes, mushrooms, and spinach and hits the spot every time. Ready in 20mins it is perfect for a weekend brunch or a weekday treat.
You can customise this dish to your preference by adding some vegan sausages for example.
How to make tofu scramble
Tofu scramble is very straightforward to make. All you do is scramble a firm block of tofu with a fork and add some turmeric (for colour), nutritional yeast (for a slightly cheesy taste) and some garlic powder (because let’s be honest everything tastes better with garlic). Heating the mixture in a pan will help the turmeric turn a bright yellow colour reminiscent of egg yolks. Once warm, you can eat the tofu scramble straight away on a slice of your favourite bread. Don’t be shy, load up as many of your favourite ingredients on the plate too..mushrooms, tomatoes, cooked potatoes, meat-free sausages, fried greens or whatever ever takes your fancy.
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Breakfast is probably my favourite meal of the day but I have never been keen on eating eggs first thing in the morning. However, I absolutely love whipping up a tofu scramble. Easy to digest and filled with plant-based protein it is such a healthy meal to power your day.
I hope you enjoy this tofu scramble recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
Tofu Breakfast Scramble [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 1 red onion
- 4 small portobello mushrooms or 2 large
- 2 to matoes
- 1 garlic clove crushed
- 2 handfuls of spinach
- 390 g firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tsp dried thyme
- 1/2 teaspoon turmeric
- 2 Tbsp non-dairy milk
TO SERVE:
- slices of your favourite bread
- selection of your favourite sauces
Instructions
- Heat some olive oil in a frying pan. Add finely chopped onion and fry gently until soft. When done, set aside in a bowl.
- Add some more oil to the frying pan. Cut tomatoes in half and place cut-side down in the pan. Add mushrooms to the pan. Cook all together until tender, flipping the vegetables from time to time.
- In the meantime prepare the tofu scramble. Drain the tofu. Place in another pan and mash with a fork into a scramble. Add the turmeric, garlic powder, nutritional yeast, dried thyme, salt and non-dairy milk. Mix well. Cook under medium heat, stirring often, until golden. Keep warm under low heat while you finish the rest.
- Once the tomatoes and mushrooms are cooked, push them to the side of the pan to make space for the spinach. Add reserved onion and garlic to the pan, followed by the spinach. Cook until wilted.
- Share the tofu scramble evenly between two plates. Add two tomato halves to each plate, alongside some mushrooms and spinach. Serve hot with some slices of your favourite bread toasted and sauces of your choice.
Nutrition
Find this recipe online:
Tofu Breakfast Scramble [vegan]
https://theflexitarian.co.uk/recipe-items/tofu-breakfast-scramble-vegan/
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