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    Home / Recipes / Vegan Breakfast

    Vegan Tofu Scramble

    Published: Aug 17, 2019 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Recently, Paul and I went to Snooze, a local restaurant, for their tofu scramble. They are open Saturday morning for breakfast, and they serve brunch on Sundays. The restaurant is always packed, and their food is fresh, well prepared, and incredibly delicious.

    Every time I eat there, I try to savor every bite to envision the ingredients, so I can make it at home. It takes a few tries before I can figure it out, or maybe I just like it so much I tell Paul it takes a few tries (that’s how good it is).

    The vegetables for vegan tofu scramble are easily detectible; it's the seasonings that make the scramble different. Tofu’s porous consistency allows for it to absorb any flavors. Scrambles can be made in so many ways, I could probably make a different version every day for a month. Maybe I should try that challenge.

    Today’s skinny veggie tofu scramble was devoted to Snooze breakfast. The last time I ate there, I tasted overtones of cumin; a hint of warm spice but not spicy by any means. As I took notes on my napkin (yes, I do that), a waitress came over and confirmed my suspicions.

    So, off to Kathy’s kitchen, I went to try to duplicate my favorite scramble; mine without any added oil or fat.

    If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.

     

    Skinny Veggie Tofu Scramble

    Kathy Carmichael
    Skinny Veggie Tofu Scramble has a unique flavor that is deep and earthy from the blend of savory spices.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 75 kcal

    Ingredients
      

    • 12 ounces Extra-firm Tofu
    • 1 medium diced white onion
    • 1, diced red pepper
    • 8 ounces mushrooms sliced
    • 1 small diced zucchini
    • 1 bunch chopped kale
    • 2 cloves minced garlic
    • 1 teaspoons cumin
    • 3 teaspoons turmeric
    • 2 Tablespoons nutritional yeast

    Instructions
     

    Tofu:

    • The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
    • Press tofu until it is about an inch thick
    • Using paper towels, press to release any extra fluids.
    • Place tofu in a bowl.
    • Using a fork, crumble tofu
    • Add curry powder, cumin, and nutritional yeast.
    • Stir with a fork; set aside

    Vegetables:

    • In a medium saucepan, boil ¼ water; add kale, stir and cover. Cook until wilted.
    • Drain kale and set aside.
    • In a large skillet on medium heat, sauté onions and garlic until translucent.
    • Add red pepper and jalapeño.
    • Stir; cook for an additional 5 minutes.
    • Add crumbles tofu mixture.
    • Let cook a few minutes before stirring.
    • Continue cooking while stirring every couple of minutes (about 5 minutes)
    • Add zucchini, kale, and tomatoes last; cook for another couple minutes.

    Serve with toast in a bowl or plate.Optional:

    • Serve with a side of Sriracha
    • Add 2 teaspoons curry powder for a deeper curry scramble
    • Add 2 teaspoons chili powder to have a spicier scramble

    Notes

    If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.

    Nutrition

    Calories: 75kcalCarbohydrates: 8gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 52mgPotassium: 437mgFiber: 3gSugar: 3gVitamin A: 2790IUVitamin C: 48mgCalcium: 86mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

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    1. Toya

      May 16, 2021 at 5:45 am

      I tried this recipe yesterday as I was craving eggs really bad. It was sooo delicious! I never used nor ate tofu before. So, I was a bit scared and cautious. Thank you for making this beginner friendly! Especially for someone who doesn't know their way around a kitchen. 🙂

      Reply
      • Kathy Carmichael

        May 16, 2021 at 7:06 am

        Hi Toya, I'm so glad you enjoyed it. The more you cook, the easier it is. Thank you so much for reaching out. I hope you try some more recipes. Let me know if you need any help or have any questions. We have a recipe share page on Facebook you should join. https://www.facebook.com/groups/veganrecipesKVK

        Reply

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    29 shares