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Daytona Beach Vegan Food Guide

Tofu scramble recipe - vegan recipe

Vegan-tofu-scramble

I've been making tofu scramble for well over 20 years now. It's my husband's favorite breakfast, and once in a while I will make it for lunch or a dinner. It's easy to make, delicious, and it's healthy. You can put a variety of things in it. I usually put whatever it is I have on hand, so an ingredient or two may change, depending on what I have on hand at the time. Below is what I usually put in it and how I do it. I don't measure anything, so I'm guessing at the measurements here to give you an idea of how to make it.

Tofu Scramble Recipe

1 container extra firm tofu (I freeze and thaw mine first), drained and water squeezed out
1 tablespoon of oil (you can also saute in broth or water)
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves fresh garlic minced
1 can organic mushrooms
1 teaspoon turmeric
1/3 cup salsa
2-3 big handfuls of fresh spinach

First, saute the onion, green pepper, and garlic in the olive oil. Then add the container of tofu. Use a fork to break it up into smaller chunks. Add in everything else but the spinach and stir it all together. Put it on a medium heat and just let it warm up, stirring once in a while. The turmeric will give the tofu a yellowish color (kind f making it look like an egg scramble). Do this for about 3-4 minutes, then add the spinach on top and stir it in. Let it heat for another 2-3 minutes until the spinach wilts. Serve it up! 

I like to put a little bit of ketchup on the top of mine. Once in a while I also like to add a chopped potato to it (add that in with the onions, green pepper, and garlic so that it softens). I also serve it up with a piece of toast. Delicious! You could also add some vegan cheese, tomatoes, veggie sausage, etc. You can add in whatever you'd like to. You can also put this into a tortilla to make it a vegan scramble breakfast burrito.


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