Tofu Scramble

I grew up eating Fantastic Foods Tofu Scrambler.  During college, I couldn’t always afford it. So, I started making my own vegan recipe for tofu scramble 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 scrambled tofu recipe. Like old school versions, it does not taste like eggs. But, it does taste really good! And pairs so well with Easy Tempeh Bacon and Roasted Breakfast Potatoes.

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 breakfast burrito. Serve the tofu wrapped in a tortilla with black beans, hash browns, a little pico de gallo and hot sauce. Yum!

Tofu Scramble

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. First, you’ll sauté the aromatics for the scrambled tofu. In a large skillet, add onion, garlic, olive oil, and turmeric over medium heat and sauté 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 until the broccoli is cooked through.

3. 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).  

4. Taste, and adjust seasonings, if necessary. Stir in vegan cheese, if using, and serve with toast.