If you’ve never had a Tofu Scramble before, it’s basically the vegan version of scrambled eggs (but actually yummy and healthy). This is a great recipe for breakfast with toast or served with vegan sausages. You can use any vegetables you have on hand for this dish, so if you’ve got any veg and some tofu, you’re all set! I think this is definitely the best mix though! I haven’t specified how much of the vegetables to include, use as much or as little as you like (I like lots)!
1 tbsp olive oil (for frying)
1 block of tofu (firm)
1 onion (finely chopped)
baby tomatoes (sliced)
spinach (finely chopped, I use frozen cubes, already chopped)
2 tbsp savoury yeast flakes (nutritional yeast)
1 tsp garlic powder
1 tsp cumin
½ tsp turmeric
½ tsp paprika
salt and pepper to taste
- Heat olive oil in a large fry pan and cook the vegetables until mushrooms are slightly browned.
- Drain the tofu and crumble through fingers over a large bowl. Once the tofu is finely crumbled, add to the frying pan. Stir.
- Add in the baby tomatoes, savoury yeast, spices and garlic powder and stir to combine and heat.
- Once the tofu has started to turn yellow add the salt and pepper and mix.