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–+ servings

Tofu Breakfast Scramble [vegan]

Swap a traditional English breakfast for this delicious tofu breakfast scramble. 100% plant-based goodness.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine English
Servings 2 people
Calories 288 kcal

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 tomatoes
  • 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.
    olive oil, 1 red onion
  • 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.
    2 tomatoes, 4 small portobello mushrooms
  • 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.
    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
  • 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.
    2 handfuls of spinach, 1 garlic clove
  • 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.
    slices of your favourite bread, selection of your favourite sauces

Nutrition

Serving: 1servingCalories: 288kcalCarbohydrates: 26gProtein: 27gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 631mgPotassium: 1195mgFiber: 9gSugar: 11gVitamin A: 1199IUVitamin C: 23mgCalcium: 310mgIron: 5mg

Find this recipe online:

Tofu Breakfast Scramble [vegan]

https://theflexitarian.co.uk/recipe-items/tofu-breakfast-scramble-vegan/