33 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 1 star values: 1
  • 3 star values: 1

Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.

  • Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

  • Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.

  • Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

Nutrition Facts

579 calories; 39.6 g total fat; 0 mg cholesterol; 1171 mg sodium. 57.2 g carbohydrates; 22 g protein; Full Nutrition


Reviews (23)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/01/2017
I made the scramble part and it was very delicious! I added mushrooms tomatoes onion and cilantro and put it on garbanzo beans I had made previously. The hub said it was fantastic! If I had really read the instructions b4 making it I would've cooked the garbanzo beans according to the recipe and it would've been even more tasty. A tip for cooking with tofu is extra firm cut through the middle so you have two flat thin pieces salting and peppering and leaving it cut side down in a colander to strain while u prep everything else. This will cut down on the cook time as well as a lot of the moisture will drain off before you even cook it. This is what I do whenever I want a firmer tofu. You can also put something on top to weigh it down.
(6)

Most helpful critical review

Rating: 3 stars
05/09/2018
One cup of onion was too much cut this way down.
33 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 1 star values: 1
  • 3 star values: 1
Rating: 5 stars
02/01/2017
I made the scramble part and it was very delicious! I added mushrooms tomatoes onion and cilantro and put it on garbanzo beans I had made previously. The hub said it was fantastic! If I had really read the instructions b4 making it I would've cooked the garbanzo beans according to the recipe and it would've been even more tasty. A tip for cooking with tofu is extra firm cut through the middle so you have two flat thin pieces salting and peppering and leaving it cut side down in a colander to strain while u prep everything else. This will cut down on the cook time as well as a lot of the moisture will drain off before you even cook it. This is what I do whenever I want a firmer tofu. You can also put something on top to weigh it down.
(6)
Rating: 5 stars
07/23/2017
I am new to being a vegetarian and have been looking for something to replacing my morning eggs. I think I found it! I didn't do the potatoes but I did everything else and it was delicious! I will definitely be making often!
(3)
Rating: 5 stars
01/30/2017
I never like tofu particularly but our daughter is vegan. I've made this several times now for my husband and daughter and me and it is superb. The tofu turmeric looks just like scrambled eggs. The only change I made is to sub in pinto beans for the black beans as a matter of preference. Thank you for such an amazing recipe!
(2)
Rating: 5 stars
11/28/2016
Yum! I finally know how to properly scramble tofu--and now have a great recipe for my vegan sister to enjoy at brunch.
(1)
Rating: 5 stars
07/01/2018
I am obsessed with this recipe! I make a big batch of this on Sunday and pack it in individual containers to have for breakfast all week long. It is amazing made just as listed but I have tweaked it to suit my own needs. I use shredded sweet potato hash browns instead of the potato and I omit the tomatoes and add chopped zucchini and mushrooms. I sometimes add chopped red bell pepper as well. The spices really make this dish. Thanks so much for sharing!
(1)
Rating: 5 stars
09/27/2018
Tasty. My husband loved it. He thought the eggs were great. He couldn t believe it was tofu and not eggs. I ll make this one again!
Rating: 5 stars
07/28/2018
AWESOME... my family loved it. They want it as a weekend staple for breakfast.
Rating: 5 stars
05/30/2018
awesome!
Rating: 5 stars
10/01/2017
amazing! super easy and deliiishhhh