Forget About Eggs, Make This Easy Tofu Scramble!
The last thing that I needed to give up to fully adopt a plant-based lifestyle was eggs. I loved eggs and had them for breakfast every morning. Luckily, this Easy Tofu Scramble has been a life saver for me!
Breakfast is the Best
My mom and dad didn’t believe in feeding my brother and I simple breakfasts like cereal, toast, bagels, or oatmeal. Instead, we received gourmet breakfast platters every morning. Some of the dishes were M&M pancakes, eggs benedict, omelets, fried rice, or the classic eggs & rice.
From my overly detailed description of my relationship with eggs from my childhood, you can now only imagine how difficult it was for me to give up eggs.
Easy Tofu Scramble Perfected
Messing around with different tofu scramble recipes to finally reach the finalization of this amazingly delicious and easy scramble, I can confidently say that my egg cravings are now fully satisfied.
What is Black Salt?
I owe this entire recipe to the amazing Black Salt, which can easily be found in the international food section of grocery stores or ordered online through Amazon for an affordable price. With just one sniff of this stuff you’ll know egg-xactly what I am talking about!
What is Nutritional Yeast?
Nutritional Yeast (Nooch) provides a “nutty” and “cheesy” flavor to anything you decide to flavor. It is a great source of B12 and we can all use more B12. Here’s my favorite one to buy from Amazon.
THANKS FOR READING
If you are new to adopting a plant-based lifestyle or are aiming to incorporate more plant-based recipes into your life, then I hope you find much needed fulfillment in this tofu scramble recipe.
This recipe has truly marked a pivotal moment in my life to fully transition over to a plant-based lifestyle. I am egg-cstatic to be able to share this recipe with you and I hope you ENJOY!
– Janelle
Easy Tofu Scramble
Ingredients
- 1 block Extra Firm Tofu pressed
- ½ cup Vegetable Broth
- 2 tbsp Olive Oil
- ½ Red Onion
- 1 Red Bell Pepper diced
- ¼ cup Green Onion finely sliced
- 1 Shallot diced
- ½ Jalapeño optional
- 2 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- ½ tsp Turmeric optional
- 1 tsp Black Salt
Instructions
- Press the tofu block. Wrap tofu block in paper towels or a dish towel to absorb water. Place tofu block between 2 plates and add weight on top, for example books.
- Let tofu press for 30-60 minutes, the longer it is pressed the better.
- Finely dice Red Onion, Red Bell Pepper, Shallot, and Jalapeno. Finely slice the Green Onion.
- Combine Nutritional Yeast, Garlic Powder, Turmeric, and Black Salt into a small bowl.
- In a large pan on Medium-High heat, saute vegetables with 2 Tbsp Olive Oil until fragrant. If you don’t want to use oil, use an extra ¼ cup of Vegetable Broth.
- Remove vegetables from pan and set aside.
- Using the same pan on Medium-High heat, crumble tofu block and cook with ½ c Vegetable Broth and combined spices.
- Evenly coat tofu tofu with spices and cook until no Vegetable Broth remains, about 5-7 minutes.
- Add vegetables back into pan and fully mix with tofu.