Description
A hearty and flavorful Vegan Tofu Scramble inspired by Southern roots, perfect for breakfast or any meal.
Ingredients
Scale
- 1 block firm or extra-firm tofu
- 1 cup mushrooms (button or cremini)
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup fresh spinach
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp cumin
- Salt, to taste
- 3 tbsp nutritional yeast
- Fresh herbs (basil or cilantro), for garnish
- Olive oil, for cooking
- Optional: avocado, salsa, or hot sauce, for serving
Instructions
- Press the tofu by wrapping it in a clean cloth and placing a heavy pan on top for 15-20 minutes.
- While the tofu drains, chop your vegetables and set aside.
- Heat a skillet over medium heat and add olive oil. Once hot, add the mushrooms and cook until browned.
- Add the bell pepper and sauté until softened.
- Crumble the pressed tofu into the skillet with the sautéed vegetables.
- Sprinkle in turmeric, garlic powder, and cumin. Stir well to combine.
- Add nutritional yeast and fresh herbs, mixing until heated through.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings!
Notes
For a different protein source, consider using chickpeas instead of tofu. Any variety of mushrooms can be used for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan, tofu scramble, healthy breakfast, plant-based, family recipe