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Egg-cellent Tofu Scramble

Tofu scramble is also versatile because you can throw in whatever ingredients you have in the fridge / anything you'd add to an omelette (peppers, mushrooms, onions, etc.) and it always comes out delicious. 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.
Print Recipe
Course Breakfast
Cuisine American
Servings 2 people
Calories 120 kcal

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!

Notes

When cooking your tofu, set it and forget it can apply here (No longer than 7 minutes). If you're not a fan of runny eggs or tofu texture leaving your scramble over the flame will take out alot of the moisture and really get whatever egg consistency you're looking for.