This is a great recipe for a vegan tofu scramble! A healthier, vegan-friendly alternative to scrambled eggs! We love it because it is so easy to make, requires minimal ingredients, and is so tasty! Serve it with a side of veggie bacon or veggie sausage!

Amy Tact
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Ingredients

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

Directions

  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Squeeze tofu with your hands to break it into crumbles into a bowl.

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  • Heat oil in a skillet over medium-high heat and cook tofu for 5 to 10 minutes. Reduce heat and mix in mustard and 1/2 the nutritional yeast. Stir well to scramble. Gradually mix remaining nutritional yeast into the tofu. Add more oil if nutritional yeast is not sticking to the tofu. Stir turmeric into the tofu and season with salt and pepper.

Cook's Notes:

You can chop the tofu into small cubes instead. The flavor will be the same, but the texture and appearance will be different.

I use cooking spray, but any type of cooking oil, vegan margarine, or even a little veggie broth would work fine. You do not need to use much oil, because you don't really want to fry the tofu; use just enough to keep it from burning and sticking to the pan. If you want a good old greasy meal, add some extra oil and fry it up!

The combination of this recipe somehow brings an amazing, unique, super, super tasty meal. In the end, you will have a quick and easy breakfast (or dinner!) that will wow vegans and non-vegans alike! You can also get creative with this recipe and add in some of your favorite veggies. Some of our favorites to add in are spinach, caramelized onions, broccoli, bell peppers, tomatoes, and mushrooms! Serve with a side of vegan sausage patties or vegan bacon!

Nutrition Facts

135 calories; 7.4 g total fat; 0 mg cholesterol; 118 mg sodium. 6 g carbohydrates; 14.4 g protein; Full Nutrition