I love a good scrambled tofu. It’s simple, easy to pack your veggies into, and a great source of plant-based protein. You can customize this recipe to your liking by packing it with as little or as many veggies as you’d like or keeping it as simple or complex as you’d like. You can do a simple salt and pepper version, or even add vegan sausage or vegan cheese to take it to another level!
- 1 medium-sized white onion, finely diced
- 2 cloves garlic, minced
- optional: few slices of vegan sausage, sliced
- optional: few mushrooms of choice (e.g. white button, chestnut, oyster), sliced
- optional: 1 medium-sized carrot, peeled & shredded
- optional: 1 bell pepper, deseeded & julienne-sliced
- optional: handful kale or spinach leaves, chopped
- optional: pitted (kalamata) olives
- optional: few tablespoons of unsweetened plant-based milk (I recommend soy or almond)*
- 500g tofu, crumbled to desired texture
- 4 tbsp. nutritional yeast
- 1 tsp. dried herb mix of choice (e.g. Herbes de Provence or Italian seasoning)
- 1 tsp. cumin powder
- 1 tsp. paprika powder
- 1 tsp. turmeric powder
- 1 1/2 tsp. black salt (kala namak)
- 1/4 tsp. (freshly) ground black pepper
- 1 tbsp. lime or lemon juice
- few slices of bread (if gluten-free, use gluten-free bread), toasted
- optional: halved tomato, roasted
- optional: sliced avocado
- optional: fresh herbs of choice (basil leaves, coriander leaves, parsley leaves, etc.)
- optional: crushed red chili flakes
- optional: black or white sesame seeds
- optional: a few tablespoons of runny tahini
- In a medium-large non-stick pan, add some oil over medium-high heat. Add the onions with a small pinch of salt and cook over medium heat for a few minutes until they start to turn translucent.
- In the meanwhile, add the crumbled tofu into a medium-sized mixing bowl followed by the seasoning (nutritional yeast, dried herbs, cumin, paprika, turmeric, black salt, black pepper) and lime/lemon juice. Mix well to combine and set this bowl aside.
- Once the onions are translucent, add the garlic to the pan, and cook for another minute or two.
- If adding the optional vegan sausage, add so at this point, mix, and cook for a few minutes.
- Then add the optional vegetables of choice (mushrooms, carrot, bell pepper, and/or spinach/kale) with a few pinches of salt and cook until they have softened.
- Finally, add the seasoned tofu into the pan with the scramble base, and mix to combine. Cook on medium-low heat for a few minutes to activate the spices. Taste to see if the seasoning and texture are right. Adjust seasoning as necessary to desired taste. Some like their scramble on the more moist side and some on the dryer side. *To adjust the scramble to make it more moist, add a few tablespoons of the optional unsweetened plant-based milk OR water, and mix to combine. If you would like it on the dryer side, continue to cook off the moisture. Once ready, turn off heat. If using olives, add them into the scramble at this point and mix thoroughly.
- Serve warm on toast with optional ingredients like roasted tomato and/or avocado slices, and/or, red chili flakes, and/or sesame seeds. Another great option is to drizzle a few tablespoons of tahini over your scramble (trust me and thank me later).
• There is absolutely no need to press the tofu because the moisture contained within the tofu is needed here and will be cooked off. You can alternatively use silken tofu for this recipe if you prefer a more moist scramble.
• For a much simpler and quicker scramble, you can simply season the tofu with black salt (kala namak), pepper, and some turmeric (for color) and omit the veggies. This version is ready in just a couple of minutes and is perfect for using in a vegan English breakfast, for example, where its simplicity works best (as there are so many other components to the dish).
• To make a cheesy version of this scramble, you can add about a handful of vegan cheese shreds in the last step right before removing it from the heat so that it melts nicely into the dish.