I grew up eating Fantastic Foods Tofu Scrambler. During college, I couldn’t always afford it. So, I started making my own from scratch. Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods’ mix.
Since then, I still make my own tofu scramble, but I’ve gotten a little more dialed with it. And thus, we have this savory, tasty vegan tofu scramble recipe. Like old school tofu scramble recipes, it does not taste like eggs. But, it does taste really good! And pairs so well with Easy Tempeh Bacon.
While this recipe for tofu scramble uses mushrooms and broccoli, you can use any vegetables that you want. In fact, it’s a great way to use up any stray vegetables in your fridge before they go bad. While it’s great for breakfast, it works awesome for lunch or dinner too.
Or as a variation, make a vegan tofu scramble breakfast burrito. Serve wrapped in a tortilla with black beans, hash browns, a little pico de gallo and hot sauce. Yum!
½ cup chopped onion
3 garlic cloves, chopped
2 tsp olive oil
1 tsp turmeric
14 ounce package extra firm tofu, drained and crumbled
½ cup water
1 fake chicken bouillon cube (OR 1 tsp fake chicken bouillon paste)
1 cup sliced mushrooms
1 cup broccoli florettes
2-3 Tbsp nutritional yeast
⅓ cup oatmeal
Vegan cheese, to taste (I used Miyoko’s Cultured Vegan Farmhouse Cheddar Shreds)
1. In a large skillet, add onion, garlic, olive oil, and turmeric over medium heat and saute until the onion is soft (~5-7 minutes).
2. Then, add tofu, water, bouillon, mushrooms and broccoli. Simmer with a lid over high heat for 5 minutes or broccoli is cooked through.
2. Stir in the nutritional yeast and oatmeal. The oatmeal will soak up any excess liquid. If it still has a lot of water, stir in a bit more oatmeal (1-2 Tbsp).
3. Taste, and adjust seasonings, if necessary. Stir in vegan cheese, if using, and serve with toast.
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