Tofu Breakfast Scramble [vegan] © The Flexitarian

Tofu Breakfast Scramble [vegan]

Published on March 27, 2021 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Swap a traditional English breakfast for this delicious tofu breakfast scramble. 100% plant-based goodness.

This recipe combines tofu, tomatoes, mushrooms and spinach and kits 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 own preference by adding some vegan sausages for example.

I create a small video to show how easy it is to make this tofu breakfast scramble. It is available on my Instagram below. Check it out!

 

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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 a such a healthy meal to power your day.

It is also really versatile and you can adapt it to suit your favourite world cuisines such as in this Jamaican Tofu Scramble, Mexican Tofu Scramble or French Tofu Scramble Tartines. Yummy!

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Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • olive oil
  • 1 red onion
  • 4 small portobello mushrooms (or 2 large)
  • 2 tomatoes
  • 1 garlic clove (crushed)
  • 2 handfuls of spinach
  • 390g firm tofu [10oz]
  • 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

  1. Heat some olive oil in a frying pan. Add finely chopped onion and fry gently until soft. When done, set aside in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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