Vegan Tofu Scramble
I think breakfast is the meal I get asked about the most for vegan replacements and substitutes.
Breakfast has always been and likely will always be my favorite meal.
Savory breakfasts, though, savory all the way!
I know that those of you who love sweet breakfasts have TONS of great options, but I’m still on the savory breakfast train.
As a former egg lover, I had to find something to replace my Saturday morning scrambles when I went vegan.
I was skeptical of using tofu to replace eggs, but after my first scramble and the improvements ever since, I’m totally sold.
If this is your first vegan scramble, please go into this with an open mind.
No, it won’t taste eggsactly like eggs (see what I did there?!), but it will resemble it pretty damn close.
Plus, this version of a scramble has not taken any part in harming animals along the way, so be proud of yourself for trying this cruelty-free meal!
The best thing about scrambles like this is that you can add whatever veggies you like to it.
I love onions, peppers, mushrooms, and spinach in mine, but you can add whatever you’d like to yours.
Grab a nice loaf of ciabatta, or gluten-free bread (if that’s your thing), and spread the scramble on top.
Even though we were just eating at home, it was pretty fun to make the dish look restaurant-worthy (is that a subtle brag?).
The more creative we get with our food, the more aesthetic we’ve been trying to make it look.
It actually makes eating more fun, even on a regular week day.
It saves you pennies not eating out, but you still get to pretend your meal was made by a professional.
Yes, this is us totally stroking our egos!
VEGAN TOFU SCRAMBLE
INGREDIENTS
1 tbsp olive oil
250g tofu
1 chopped red pepper
1/2 diced onion (red or white)
8 chopped medium white button mushrooms
2 finely sliced spring onions
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp nutritional yeast
1/2 cup soy milk (optional if you like your “eggs” a bit fluffier)
Toast of your choice
INSTRUCTIONS
Dice, chop, and slice all vegetables.
Heat up olive oil in a pan on medium heat.
Toss in onions and cook until translucent.
Stir in the red pepper and mushrooms.
In a bowl, crumble the tofu until there are no chunks and mix in the spices: turmeric, cumin, paprika, garlic powder, and nutritional yeast until well combined. (Add soy milk here if you want your “eggs” fluffy)
Add tofu mix to the pan and stir regularly.
Add the spring onions when your “eggs” are cooked to your liking.
Remove from heat and place on top of your toast (or make a breakfast wrap if you’re feeling crazy!).
Enjoy!
