Vegan Tofu Scramble with Vegetables Recipe
A vibrant and protein-packed vegan tofu scramble featuring sautéed asparagus, mushrooms, and bell peppers, seasoned with nutritional yeast and warming spices. Perfect for a nutritious breakfast or quick meal prep, this recipe offers a flavorful alternative to traditional scrambled eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Vegetables
- 1/2 bunch asparagus, chopped and ends removed
- 1 cup mushrooms, sliced
- 1 cup bell pepper, chopped
Main
- 12 oz extra firm tofu, crumbled
- 1 tablespoon olive oil
- 1/2 cup water
Spices and Seasonings
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 3 tablespoons nutritional yeast
Instructions
- Prepare the Vegetables: Wash and chop the asparagus, slice the mushrooms, and chop the bell pepper. Remove the tough ends from the asparagus to ensure tender bites.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat. Add the chopped asparagus, sliced mushrooms, and bell pepper. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they become tender and slightly caramelized.
- Mix Spices: While the vegetables are cooking, combine 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 3 tablespoons nutritional yeast in a small bowl. This spice blend will infuse the tofu with a flavorful, savory profile.
- Prepare the Tofu: Crumble 12 ounces of extra firm tofu into small pieces resembling scrambled eggs. This will create the texture needed for the scramble.
- Cook the Tofu: Once the vegetables are softened, add the crumbled tofu, spice mixture, and 1/2 cup water to the pan. Stir continuously for 3-4 minutes until the tofu absorbs the seasoning and the water reduces slightly, creating a creamy and flavorful scramble.
- Serve: Remove from heat immediately and serve warm. Enjoy as a wholesome breakfast or divide into meal prep containers for easy grab-and-go meals.
Notes
- Use extra firm tofu for the best texture that resembles scrambled eggs.
- Adjust seasoning to taste; add more salt or nutritional yeast if desired.
- For extra creaminess, a splash of plant-based milk can be added when cooking the tofu.
- Variations: Feel free to swap asparagus with spinach or kale, and add other veggies like tomatoes or onions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.