Do you need to press tofu for scramble?

Nope! It's actually better for the tofu to have some water in it when you crumble it in there. It will make the meal slightly creamy, like eggs. However, you do want to drain your tofu. Simply cut open your tofu package, pour out the liquid, and there you go!

Can you reheat tofu scramble?

Depending on what veggies you used, your tofu scramble will taste freshest for 2-4 days. If you use bell peppers and mushrooms, they tend to get a little slimy after more than 3 days. But if you'd like to meal prep / batch your tofu scramble for the work week, try using heartier veggies like carrots, potatoes, broccoli, cauliflower, peas, etc.

Turmeric is mostly for the color, since scrambled eggs are usually yellow. But I actually really like the flavor of a little turmeric in the tofu scramble. Also, the black pepper is important if you want the health benefits from turmeric.

Can I bake it instead?

Yes! You can definitely bake tofu scramble. I recommend baking either on a parchment or silicone lined baking sheet to keep it from sticking. Remember, for porous surfaces like silicone and plastic, the turmeric will stain. I have baked this dish for 15-20 minutes at 425 degrees Fahrenheit (220 degrees Celsius) and it comes out great. I do prefer the skillet method though for texture, moistness, and speed.

Easy Tofu Scramble with Veggies

Name: Easy Tofu Scramble with Veggies
Cook time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 small (or ½ medium) yellow or sweet onion, diced; 1 bell pepper, any color, diced; 6 - 8 ounces mushrooms, any kind, sliced or diced; 1 16-ounce block (396g) firm or medium tofu, drained (see note 1); 1 teaspoon granulated garlic; ½ teaspoon turmeric; ¼ teaspoon black pepper (to taste); ½ teaspoon sea salt (to taste); ¼ teaspoon kala namak / black salt; 2 - 3 tablespoons nutritional yeast; 1 cup (packed) baby spinach, roughly chopped; For serving: toast, tomatoes, avocado (all optional)

Description

This easy vegan Tofu Scramble with Veggies takes only 10 minutes to cook and makes a nutritious and delicious savory breakfast. This customizable recipe is perfect for meal prep and the whole family will enjoy it.

Ingredients

Units Scale

1 small (or 1/2 medium) yellow or sweet onion, diced
1 bell pepper, any color, diced
6 - 8 ounces mushrooms, any kind, sliced or diced
1 16-ounce block (396g) firm or medium tofu, drained (see note 1)
1 teaspoon granulated garlic
1/2 teaspoon turmeric
1/4 teaspoon black pepper (to taste)
1/2 teaspoon sea salt (to taste)
1/4 teaspoon kala namak / black salt
2 - 3 tablespoons nutritional yeast
1 cup (packed) baby spinach, roughly chopped
For serving: toast, tomatoes, avocado (all optional)

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Instructions

Saute onion: First add your onion to a large rimmed nonstick skillet or pan over medium high heat. Cook the onions, stirring frequently. When the onions start to stick (just slightly), add a tablespoon of water. Repeat this process for about 2-3 minutes.
Add the bell peppers and mushrooms. Saute for a couple minutes.
Now add the tofu: Crumble the drained tofu with your hand over the pan. You can also cut the tofu into chunks and scramble it in the pan with your cooking utensil.
Add the spices (not the nutritional yeast yet).
Stir everything, cook for a couple minutes, add your nutritional yeast and spinach if using, and stir again.
Serve: Eat it straight up with toast, throw it in a sandwich or wrap, and enjoy!
Store: Refrigerate leftovers in an airtight container (I recommend glass because the turmeric will stain plastic) for 3-4 days.

Notes

Note 1: Some people use silken tofu in tofu scramble but I don’t like the texture much. Firm or medium tofu is my preference, but feel free to experiment.
Note 2: Kala Namak (or black salt) gives the tofu scramble an egg-like flavor. Just a pinch is needed. You can purchase this online or find it in an Indo-Pak grocery store.
Note 3: I love the savory flavor nutritional yeast gives the scramble, but leave it out if you don’t like it.

Cook Time: 10 minutes
Category: Breakfast
Method: Stove top
Cuisine: American

Keywords: Vegan, Oil-free, Gluten-free, Sugar-free, Nut-free, Egg Replacement, Tofu, Breakfast