tofu scramble recipe

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Tofu Scramble

almond milk

yeast

garlic

Dijon mustard

turmeric

cumin

tablespoon-extra virgin olive oil

onion

extra-firm tofu (patted dry and crumbled)

Sea salt and black pepper

Tomatoes, salsa or pico de gallo

Avocado and/or tomatillo salsa verde

spinach

Cilantro

Tortillas

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

This tofu scramble recipe with black beans is a vegan breakfast idea that's simple and delicious: just a few simple ingredients bring big flavor.

Tofu Scramble Recipe with Black Beans

olive oil

black beans (or 1 1/2 cups cooked or Instant Pot black beans)

cilantro

firm tofu

Kosher salt

Black pepper

Radishes (optional)

Corn tortillas (optional)

Mince 3 cloves garlic &#8212; separate out 1 clove for the black beans and 2 cloves for the tofu.

In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses.

Meanwhile, drain the tofu, and squeeze it a bit to remove extra liquid. Crumble it into a bowl. In a large non-stick skillet, heat 3 tablespoons olive oil. Add the 2 cloves garlic and the cumin and stir for about 1 minute. Add the tofu crumbles and heat until browned and starting to crisp, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ teaspoon each).

Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.

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Tofu Scramble Recipe with Black Bea...

Top 2 tofu scramble recipe recipes from across the web

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Tofu Scramble

Tofu Scramble Recipe with Black Bea...

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