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 is not designed to taste like eggs. Unlike yesteryear’s scramble, it does not rely on curry powder for all the flavor. It’s a departure in some ways from the past and today’s trends, but it tastes really good and uses simple vegan pantry ingredients! 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!

Discover more UVK recipes, like Marinated Grilled or Baked Tofu, Broccoli Pasta Salad with Fresh Italian Herb Dressing, Lemon Tahini Farro Bowl with Broccoli, Mushrooms and Peppers, Vegan Broccoli Cheese Soup, or Vegan Tater Tot Casserole with Broccoli and Mushrooms.

Tofu Scramble

½ cup chopped onion

3 garlic cloves, chopped

1 Tbsp olive oil

½ tsp turmeric

1½ cup thinly sliced mushrooms

½ cup fresh or frozen small broccoli florettes

⅓ + 1 Tbsp cup water

14 ounce package extra firm tofu, drained and crumbled

1 fake chicken bouillon cube (OR 1 tsp fake chicken bouillon paste)

1½ Tbsp nutritional yeast

⅓ cup oatmeal

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 mushrooms and broccoli. Sauté for a few minutes or until soft. Stir in the water, bouillon, and tofu. Simmer with a lid over medium-high heat for 5 minutes.

3. Stir in the nutritional yeast and oatmeal. The oatmeal will soak up any excess liquid. If it still has more 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 your favorite breakfast sides, like toast, potatoes, vegan sausage, etc.