Egg-cellent Tofu Scramble
A staple for any vegan breakfast is tofu scramble. An innovative and incredible replacement for scrambled eggs. It’s warm, fluffy, delicious, nutritious, and packed with protein to keep you full for hours. If you’ve never had tofu scramble, we promise you’ll be hooked. You can eat it as its own dish, on toast, with potatoes or hashbrowns, or however else you prefer your “eggs”!
Great for breakfast sandwiches, and quick to make in the morning. A serving of tofu is double the amount of protein as an egg (14 grams vs. 6 grams), takes on any flavor profile, and harms no animals.
The yellow egg color of this tofu scramble comes from turmeric, which is an antioxidant, anti-inflammatory, and can lower your risk of heart disease, among other benefits.
Egg-cellent Tofu Scramble
Equipment
- Frying Pan Cast-iron, and non-stick work great!
Ingredients
- 1 Pack of soft tofu drained but not pressed
- 1 TBSP Earth balance butter
- ½ Onion diced
- 1 cup Spinach
- ½ cup Vegan shredded mozzarella or whatever cheese you prefer
- ¼ cup Nutritional yeast
- 4 TBSP Turmeric
- 1 TSP Garlic powder mustard powder, salt, pepper
- ½ TSP Cayenne pepper
- “Everything but the bagel” seasoning as a garnish
Instructions
- Melt the butter in a pan over medium heat.
- Add the onions and cook for 3 minutes. (add anything else you'd put in your omelette as well!
- Crumble the drained tofu in your hands over the skillet, breaking up any large chunks with your spatula. Cook for 2-3 minutes (see notes below).
- Add the rest of the ingredients and mix well, cooking for 5 more minutes.
- Top with everything but the bagel seasoning, hot sauce, ketchup, or whatever else you want, and dig in!
