Most days we have some version of oatmeal for breakfast. We would reserve other breakfasts that require more cooking for weekends. This Tofu Scramble is so quick and easy, you’ll be able to make it on a weekday!
In fact, we love it so much, I’m thinking it’s going to start making an appearance on our dinner meal plan! Just like a traditional scramble, you can add just about anything you want to this. Our kids prefer it plain but I love it with peppers and veggies and always salsa!
Tofu Scramble makes a great meal prep recipe because it stores well in the refrigerator. I’ve got two containers waiting for tomorrow.
I recently shared some tips for choosing and making tofu. For this recipe, I use extra firm tofu since that is what I usually purchase but you could use firm tofu. I don’t press the tofu before using it in this recipe because I prefer to break pieces off and squeeze the water out by hand. I feel like this makes it look more like a traditional scramble.
I love this Tofu Scramble with peppers and onions but my kids prefer it without. I compromise by trying to cook the veggies in half the pan, you could also use a separate pan. For this recipe, I’m designating the onions and peppers as optional but for me, they make the dish.
- 1 block organic extra firm tofu
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 2 tablespoons nutritional yeast (see note below)
- 1/4 cup water
- 1 bell pepper, I used half red and half yellow (optional)
- 1/4 cup diced onion (optional)
- 1 cup of greens, spinach or mixed greens (optional)
- Use your hands to pull bite sized pieces of tofu apart. Squeeze the tofu in your hand to squeeze out excess water, then place it in a non-stick skillet.
- Turn the heat up to medium and sprinkle all the salt, garlic powder, onion powder, turmeric and nutritional yeast over the tofu. Give it a stir, then add the water over the top and continue to stir until it’s all combined.
- If cooking onions, peppers and greens, add them now. You can try to keep them away from the rest of the tofu if needed or mix it all together.
- Continue to cook until all the water has cooked out, stir occasionally, until all the veggies are done and to tofu is warm.
- Taste test a bite to see if it needs more seasoning. Black pepper is another good choice.
We love this with a side of toast, fruit and potatoes. Sometimes we will even wrap it up in a tortilla or serve with pancakes! This Tofu Scramble reheats really well and is perfect for meal prep!
For years I’ve used a fortified nutritional yeast. Last year I noticed that every time I ate something with a lot of nutritional yeast I would get a lot of inflammation. My friend Anne at Recipe for Life recommended I try unfortified nutritional yeast and even sent me a big bag to try!
So far I haven’t noticed the same inflammation issue but I’ve been a bit gun shy. I haven’t tried recipes with a lot of nutritional yeast but using this recipe and others with just a little haven’t caused any issues.
I have noticed that this unfortified nutritional yeast doesn’t make food as yellow as the fortified version. The turmeric I used helps make the tofu look a bit more egg-like for those folks in our families that want that look.
Want more eggy flavor? A lot of people will use a special kind of salt to give vegan foods an egg like flavor. I don’t typically use it because I don’t feel like I need it or really miss the egg flavor. If you miss the flavor of eggs I recommend you buy it.