I feel like in the vegan blog circle, tofu breakfast scramble is another staple meal for so many bloggers. And for good reason! It is so so tasty! This tofu scramble that I’ve concocted is high protein, nutrient dense and packed with a ton of veggies and so easy for meal prep!
I have been on a fitness journey for a bit of time now and through so much research and trial and error, I truly feel that a tofu scramble is the best breakfast choice.
It contains only whole natural foods, lots of veggies and a ton of protein.
While this is one of the most nutritious breakfast choices in my opinion, I definitely don’t have the time to make it for EVERY breakfast, let’s be real here! But I do try to make it as often as I can, without getting sick of it!
My version of the tofu breakfast scramble is VEGGIE PACKED! My usual veggies are onion, bell pepper and spinach because I know that I always have those on hand. (Those are also three veggies that I always have in my freezer ready to go as well.) I also like to add in mushrooms if I have them and I have the COOLEST vegan aunt who throws in shredded carrots and chopped up cherry tomatoes as well!
This scramble is great on its own but to make it a bit more filling, I like to make breakfast tacos with avocado and fresh pico de gallo or even throw it on top of some avocado toast! Healthy fats, carbs, protein and essential vitamins from all the vegetables!
So Let’s Get To Cooking!
Start with some extra firm tofu! And just like always, wrap the block in a few paper towels and press as much water out as you can. I like to get a little crazy and put my coffee pot on top of the paper towel wrapped tofu so I can start chopping my veggies while the water is draining out. Yep, I got pretty creative with that idea huh? Drain the tofu for however long you’d like. Some say 15 minutes, I say do it until you get bored or too hungry and impatient!
Its chopping time! Give that onion, bell pepper, mushroom etc a nice rough small chop. When it comes to the size of your veggies, it’s really just personal preference. I prefer my veggies chopped pretty small because it’s easier to eat and cooks faster. But that’s just me!
Grab a pan! Heat avocado oil over medium heat in a large frying pan and crumble in your tofu with your hands. Give it a good stir to make sure that all of the tofu is coated in the oil so nothing sticks to the pan. This tofu will be crisping up for quite a bit of time so it’s important to make sure that it won’t stick.
Cook the tofu without stirring for about five minutes. It won’t get golden yet since we’re going to cook our veggies with the tofu next!
Toss in the veggies that you chose and stir until everything is combined. Keep cooking until all veggies are cooked thoroughly and your tofu is nice and crispy and golden. This will take a bit of time so be patient or be like me and crank the heat up on your stove to move the process along! But be careful that nothing burns because it can happen pretty quickly.
Lower the heat and add all of your seasonings and spinach. Give it a good mix and as soon as that spinach is wilted, you’re ready to dig in!
Serve with hot sauce, in tacos, on top of avocado toast or just solo!
Enjoy!
Tofu Breakfast Scramble
Instructions
- Remove extra water from tofu by using a tofu press or by wrapping in paper towels and placing a heavy object on top of for 5-15 minutes.
- Heat oil in a pan on medium heat. Once your oil is heated, crumble your tofu into your pan by hand and stir so that everything is lightly coated in oil. Let your tofu cook without stirring for 5 minutes.
- Add in your onion, bell pepper and mushrooms and stir to combine. Cook until the onions become translucent, the peppers and mushrooms become soft and your tofu becomes a bit crispy and golden.
- Lower the heat and add all of your seasonings and stir to combine.
- Lastly, add in your spinach and stir until wilted.
- Plate your tofu scramble and add on your favorite hot sauce, avocado or any other extras!
