This recipe is my go-to brunch food most days now that I have more free time. It takes about 15-20 mins to make and it’s seriously delicious and a great alternative to the usual scrambled eggs. I love veggies so I like to include a variety of vegetables in the recipe however you can also just do the tofu scramble on it’s own and it still tastes amazing. I am not going to lie and say this tastes like scrambled eggs because it doesn’t, but it does have a similar and almost identical look and texture. I use very few spices in this recipe but feel free to add whatever you want to it! A key component of Tofu Scramble is Turmeric because it gives the tofu the same yellow egg colour. So here is the recipe I used today, keep in mind the quantity and the types of veggies I use vary depending on what’s in my fridge that day.
1.Oil or water (I like to use sesame oil because of the flavour, some people prefer to use just water because it’s healthier).
4.Extra Firm Tofu (Do not use anything other than this because it won’t keep it’s shape and isn’t easily ‘scrambled’).
5.Veggies!!! In this recipe I used: Green Pepper, White Onion, Red Pepper, Baby Broccoli, Broccoli, Kale, and Spinach.
6.Toppings! I used Sriracha, homemade Guacamole, and 1 slice of lime.
Cut a block of whatever amount of firm tofu you want and wrap it in paper towel and place a book or bowl on top of it. This will soak up all the excess water and moisture which makes the tofu easier to cook and gives it an egg-like texture.
While the tofu is draining, chop up your veggies and oil your pan at medium heat.
Add all the veggies (excluding the Spinach/Kale or other leafy greens) to the pan and let it cook for 3 minutes on it’s own.
While the veggies are cooking, take the drained tofu and with your hands tear off small chunks and add it to a bowl with 1 tablespoon of Turmeric and mixed it around until all the tofu has a yellow colour.
Add in the Kale/Spinach or other greens to the pan and add 1 tablespoon of Chilli Powder. Mix this around for about 1 minute.
Move all the veggies to one half of the pan and add in all the tofu to the other half. Let this cook for about 3 minutes while moving the tofu around.
Fill a separate bowl with Spinach (or some other greens or grains, sometimes I use rice and sometimes I just skip this step). I toss the greens in lime or lemon juice, and if I use quinoa or rice I will toss that in soy sauce.
In the pan (still cooking) mix all of the veggies and tofu together for about 1 minute.
Add the tofu scramble to the bowl of greens or grains and top it off with your choice of sauces! I used half a cup of Guacamole and A LOT of Sriracha.
ENJOY ! 🙂
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