Tofu scramble is one of the ultimate vegan breakfasts! This recipe yields 4 serves and packs a flavour punch!
I’ve been spamming my instagram with my many Tofu Scrambles for YEARS now!
And as many times as I’ve made it… I’ve never actually written up a mass recipe for it.
So here it is, a recipe that serves 4 people or as I like to call it ‘meal prep scram’ or ‘scram for the fam’.
This recipe can be served on toast if you please or on it’s own with some avocado and sauerkraut on the side like I do! 🙂
TOFU SCRAM FOR THE FAM
What you will need:
A big fry pan, big bowl, wooden spoon, measuring cups and spoons, knives.
TOFU MIX: (Prepare First)
450g of NON GMO Firm Tofu, washed and crumbled
1/2 cup of Unsweetened Almond Milk
4 tsp Turmeric Powder
4 tsp Nutritional Yeast (Savoury Yeast Flakes)
4 tsp Dijon Mustard
4 tsp Minced Garlic
1 tsp Pink Salt
1 tsp Black Pepper
Depending on the week I may also add 4 tsp of Curry Powder as well for a bit of a change!
ADDED VEGE: (Final Step)
1 small Red Onion thinly sliced
2 cups of Button Mushrooms Sliced (8 mushrooms)
2 cups of Roughly Chopped Kale
1 cup of Chopped Spinach
1/4 – 1/2 cup of Sun-dried Tomatoes Chopped
2 tsp of the Oil that comes from the Sun-dried Tomato container
Begin by removing the Tofu from the packet and gently wash it under some water. Then using your fingers, crumble the Tofu into smaller little pieces into the large bowl.
Then add the Turmeric, Mustard, Garlic, Nutritional Yeast, Almond milk, Salt and Pepper and mix until the Tofu is completely covered and turns bright yellow. Set aside to marinate.
Slice the mushrooms and Onion, then roughly chop the Kale and the Spinach. Chop the Sun-dried Tomatoes into smaller pieces.
Then in a pan heat the 2 tsp Sun-dried Tomato oil over a medium heat. Add the Onion, Mushrooms and Kale and sauté for 3 minutes or until the Onion has softened.
Turn the heat down a little and add the Tofu mix to the pan. Stir to completely coat the vegetables in the mix. Turn the heat back up to medium and cook for 5-7 minutes, stirring frequently.
Add the Sun-dried Tomatoes and the Spinach, stir and then cook for a further 1 minute or until satisfied with the consistency of the scramble. Longer cooking = firmer texture, shorter cooking time = wetter mix.
Season with more Salt and Pepper.
Serve with your favourite breakfast sides.
Serves 4 with toast, or serves 3 without.
I served mine with Hummus, Sauerkraut and avocado!
Because who doesn’t love salted caramel? Its basically dessert for breakfast!
This recipe is by far one of my favourite recipes I have in my little noggen. It is another one that I religiously ate for breakfast day after day!✨
It is packed with protein and healthy fats to help keep you fuller for longer. The dates enhance the caramel flavour and the pink salt really makes it! 🍌
Salted Caramel Protein Smoothie
1/2 a ripe frozen Banana
1 cup of Almond milk unsweetened
1 heaped tbs of Vanilla plant protein
3 or 4 pitted Dates
2 tsp of Chia seeds
1 tsp of Maca powder
1/2 tsp of raw Cacao
1 heaped tbs of natural Peanut Butter
Decent crack of Himalayan pink salt
Handful of ice
This is my famous and all time favourite tofu scramble recipe! I love love love this recipe and honestly there was a good few months there where I would have this every single day and I never got sick of it!
If you are new to a plant based lifestyle and are familiar with original scrambled eggs, then this is a good substitute to make your transition a little easier. The black pepper and dijon mustard are key ingredients here!
I normally prepare the bowl of scramble mix first and then I begin chopping my vegetables and preparing the rest of the meal, as to marinate the tofu.
STEPH’S TOFU SCRAMBLE
What you will need:
A bowl, chopping board, fry pan and measuring utensils.
115g of firm organic tofu, crumbled with your fingers 1 tsp of curry powder 1 tsp of garlic minced 1 tsp of djion mustard 1 tsp of turmeric powder 1 tbsp water 1 tsp coconut Oil dash of unsweetened almond milk Himalayan pink salt fair amount of black pepper optional sprinkle of nutritional yeast
Assorted vegetables of your choice
Crumble the Tofu into small pieces with your fingers into a small bowl.
Next add in the mustard, turmeric, garlic, curry powder and almond milk and stir well.
Add a good crack of black pepper and pink salt to taste.
Heat the coconut oil in a pan on medium heat. Add in the vegetables and sauté until cooked (I use mushrooms, sundried tomatoes, spinach, kale and red onion).
Once the veggies are cooked add in the tofu scramble mix.
Turn the heat down and gently mix the scramble in, until everything is coated well.