Scrambled Tofu

This savory Scrambled Tofu is a hearty, plant-based breakfast staple that mimics the texture and satisfaction of traditional scrambled eggs. Using silken or soft tofu as a base, its crumbled and sauted with onions, garlic, mushrooms, and bell peppers for a robust flavor profile. A touch of turmeric adds a warm, golden hue and earthy depth, while soy sauce or tamari provides a savory umami kick. Its light yet filling, perfect for a quick weekday breakfast or a leisurely weekend brunch. Customize it with your favorite greens or spices to suit your taste. Simple, nutritious, and incredibly versatile, this dish is a crowd-pleaser for vegans and non-vegans alike.

Cooking Method: Sautéing

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 2

Calories: 43.1

Dietary: Vegetarian

Description

This savory Scrambled Tofu is a hearty, plant-based breakfast staple that mimics the texture and satisfaction of traditional scrambled eggs. Using silken or soft tofu as a base, its crumbled and sauted with onions, garlic, mushrooms, and bell peppers for a robust flavor profile. A touch of turmeric adds a warm, golden hue and earthy depth, while soy sauce or tamari provides a savory umami kick. Its light yet filling, perfect for a quick weekday breakfast or a leisurely weekend brunch. Customize it with your favorite greens or spices to suit your taste. Simple, nutritious, and incredibly versatile, this dish is a crowd-pleaser for vegans and non-vegans alike.

Ingredients

1 tablespoon Olive or canola oil
1 large Onion, finely chopped
1/2 teaspoon Dried leaf oregano
1/4 teaspoon Turmeric (optional)
2 large Garlic cloves, minced
1/4 cup Finely chopped green olives, pitted
6 stalks Scallions, thinly sliced
1 sheet Nori sea vegetable, finely shredded (optional)
1 tablespoon Tamari or soy sauce
1/4 pound Mushrooms, thinly sliced
1 small Red bell pepper, seeded and diced
to taste Freshly ground black pepper
to taste Hot sauce (optional)
1 pound Silken or soft tofu, drained

Directions

1
Heat olive or canola oil in a large non-stick skillet over medium heat.
2
Add chopped onion and saut until translucent, about 3-4 minutes.
3
Add minced garlic, sliced mushrooms, and diced red bell pepper. Saut for another 4-5 minutes until vegetables begin to soften.
4
Crumble the drained tofu into the skillet using a fork or spatula, breaking it into small, egg-like curds.
5
Add turmeric, oregano, black pepper, tamari (or soy sauce), and hot sauce if using. Stir well to combine.
6
Continue cooking, stirring occasionally, for 5-7 minutes until the tofu is heated through and slightly golden.
7
Stir in chopped green olives and shredded nori (if using) in the last minute of cooking.
8
Remove from heat and garnish with sliced scallions before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 43.1kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Variations: Add spinach, kale, or other leafy greens in the last 2 minutes of cooking. You can also add nutritional yeast for a cheesy flavor.

Tips: For a fluffier scramble, press the tofu briefly before crumbling to remove excess moisture. Use firm tofu if silken is unavailable, but crumble it more finely.

Serving Suggestions: Serve with toast, avocado, or alongside breakfast potatoes. Great for meal prep.

Keywords: tofu, scramble, vegan, breakfast, vegetarian, savory, plant-based, quick, easy, healthy, brunch, turmeric, soy sauce, vegetables, protein, egg-free, mushrooms, onion, garlic, bell pepper

Read it online: https://www.chefs-mate.com/recipe/scrambled-tofu/