I grew up eating Fantastic Foods Tofu Scrambler.  When I got into college, I couldn’t always afford to buy a box, so I started making my own.  I would rely heavily on curry powder, nutritional yeast, and a bag of frozen mixed vegetables.  Sometimes, I would throw in a little oatmeal, as a nod to the old Fantastic Foods mix.  

Since that time, I’ve gotten a little more dialed with my scramble game. And this is a savory, tasty vegan tofu scramble recipe. Like old school tofu scramble recipes, it does not taste like eggs. But, it does taste really good!

There are two fake chicken bouillon brands that I really like to use–Edward and Sons or Better than Bouillon.  Both provide fantastic flavor without harming our animal friends, appear to be gluten free and are economically priced.  

While this recipe for tofu scramble uses collards, broccoli, peas and grape tomatoes, 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.

You can also get creative with swapping out the vegetables. For instance, use zucchini, grape tomatoes, spinach and fresh basil with some vegan mozzarella shreds for an Italian Scramble?  Or add scallions, black beans, grape tomatoes, cilantro for a Southwestern Scramble?  

Tofu Scramble

1 small onion, chopped

2 garlic cloves, coarsely chopped

2 Tbsp olive oil

1 tsp turmeric

12 ounce package extra firm tofu, drained and crumbled

⅔ cup water

1 fake chicken bouillon cube or 1 tsp fake chicken bouillon paste

1 cup collard greens, chopped

1 cup broccoli florettes

¼ cup frozen peas

8-10 grape tomatoes, chopped

⅓ cup nutritional yeast

⅓ cup oatmeal

½-1 tsp hot sauce

½ cup vegan shredded cheese (I used Daiya 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, collards and broccoli.  Simmer without a lid over high heat for 5 minutes or until the water reduces in half and broccoli is cooked through (~5-10 minutes).

2. Stir in peas, grape tomatoes, nutritional yeast, oatmeal, and hot sauce.  When peas are cooked through (about 1 minute of cooking), add grape tomatoes.  If it still has a lot of water, stir in a bit more oatmeal (1-2 Tbsp).  Taste, and adjust seasonings, if necessary. Top with vegan cheese and serve with toast.