Scrambled Tofu
Try this egg-free Scrambled Tofu to start your day out right. You won't believe how much you'll love this cheesy, savory hearty vegan breakfast.
Servings 4
Calories 173kcal
Equipment
Ingredients
- 15 ounce extra firm tofu
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 2 tablespoons chopped red bell peppers
- 1/2 cup plant-based milk (I used unsweetened almond milk)
- 1 tablespoon ground flaxseed
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon turmeric
- 1/8 teaspoon salt this is also optional, but really adds a great “eggy” flavor
- 1/2 cup vegan cheddar cheese shreds
Instructions
- Remove the tofu from its container and drain the liquid around it. Use a dishcloth or paper towels to press the tofu and dress excess liquid.
- Place a skillet over medium heat. Add the olive oil, chopped onions, and chopped bell peppers. Stir until the vegetables are coated in oil. Cook for 5 minutes or so, until the vegetables are tender.
- Place the tofu block in the pan and sear it for a minute or two until the bottom gets a little color. Use a spatula to break the tofu into large pieces, like cubes. Allow these pieces to cook for a few minutes.
- While the tofu is cooking, combine the remaining ingredients in a small bowl. Stir to combine.
- After the tofu has cooked for a few minutes, pour the plant-based milk mixture over the tofu and stir well. Use the spatula to break the tofu into even smaller pieces. You can even smash some of the pieces to help thicken the mixture a bit. Continue cooking until the mixture thickens, about 10 minutes. Remove from heat and allow to cool slightly.
- Serve over toast (regular or gluten-free) or with salads.
Nutrition
Calories: 173kcal | Carbohydrates: 9g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 8.8mg | Calcium: 89mg | Iron: 2mg