Looking for a plant-based replacement for your scrambled eggs? Or are you just looking for ways to up your tofu scramble game?
In my opinion, it's hard to find a well-seasoned tofu scramble out there. Oftentimes when I'm at a restaurant for breakfast or brunch, I avoid getting tofu scramble because it's almost always bland and flavorless.
If you've only had that bland kind before, this recipe will change everything you thought you knew about tofu scramble.
INGREDIENTS (4 servings)
1 block (14 oz) extra firm tofu
1 cup chopped kale and baby spinach
2/3 cup diced bell pepper
2/3 cup finely diced red onion
1/2 cup diced zucchini
1/2 cup diced cherry tomatoes
2 tablespoons marinara sauce
1 1/2 tablespoons nutritional yeast
1 tablespoon water
1 1/2 teaspoons season salt (from Trader Joes)
1 teaspoon sea salt
1/2 teaspoon sriracha
1/2 teaspoon black pepper
1/2 teaspoon turmeric powder
1/4 teaspoon garlic powder
1/3 cup shredded vegan cheese (optional, adds extra richness)
Add water to a pan/skillet on medium heat. Add in the diced onion, tomatoes, bell pepper, and zucchini with a pinch of the salt. When onions are translucent, add the tofu and start to break it up with a big spoon. Mix together and let cook for 2 minutes. Add the season salt, the rest of the sea salt, black pepper, turmeric powder, and garlic powder and mix together. Let cook for an additional 2 minutes. If the ingredients are sticking to the pan, add another tablespoon of water. Add in the marinara sauce, sriracha, and nutritional yeast and mix together, continuing to break up the tofu until mostly crumbled. Add in the chopped spinach/kale and optional vegan cheese, mix together, and reduce heat to low. Let cook until the greens are wilted and cheese is melted. Garnish with chives and serve with toast (I prefer a gluten-free seed bread), in a wrap, with avocado, or even some hash browns.