This tofu veggie scramble is an easy and delicious breakfast meal. Of course, you don’t have to just limit it to mornings, it works fine for lunch and dinner.
If you’re working towards a vegan whole food plant-based diet/lifestyle, that means giving up dairy and eggs, as well. Don’t despair, I think you’ll find that tofu is a great substitute for eggs.
I’m amazed at how satisfying tofu can be. Read my article about the Many Great Ways to Cook with Tofu.
What I like about this recipe most is the sweetness of the onion and how the curry gives it a kick. But that’s not the best part about this recipe. You can literally create different flavors and basically transform the taste of the dish by changing up the spices and veggies slightly.
Breakfast is the most important meal of the day:
- Baked Corn Casserole
- Breakfast Burrito with Tofu Scramble
- Chickpea Flour Omelet with Curried Greens
- Country Hash Browns with Sausage Gravy
- Crustless Broccoli Sun-Dried Tomato Quiche
For example, you can add a poblano pepper or jalapeno for a little more kick. Experiment with different types of mushrooms like cremini, portabella, or try it with green onions.
Add in additional seasonings to compliment the curry. If you don’t like curry try working with some earthy seasonings that will add a similar depth of flavor.
This is one of those dishes you may find making multiple times a week because it is so similar to eggs. It would be a great recipe to add to your Weekly Meal Planner. But also you can alter the fresh ingredients to suit your mood.
Tofu is a perfect blank slate for accepting flavor and your body won’t miss the cholesterol. So, have fun trying out different ways to make this dish.
I’d love to hear your feedback in the comments below for this Tofu Scramble recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Tofu Scramble
Ingredients
- 1 package firm organic tofu drained and crumbled
- 1 onion roughly chopped
- 1 red pepper roughly chopped
- 1/2-1 8 oz. carton mushrooms sliced
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- salt and black pepper to taste
Instructions
- Saute all of the vegetables in a small amount of water in non-stick pan.
- When veggies are mostly soft, add the crumbled tofu, spices and salt & pepper and stir to combine. The mixture should turn yellow from the spices and begin to look like eggs.
- Continue to cook until most of moisture from the tofu has cooked off and it’s heated through, stirring frequently so as not to stick.
Thought I would give this recipe a try. Wow and to think something this flavorful is a healthy vegan meal. Turned out great very close to eggs couldn’t tell the difference. Great job! Thank you so much for sharing, love this site!
Thanks, so glad you enjoyed it and were willing to give it a try!
I have made tofu scramble many different ways, adding things as I feel inclined. Always add some kind of green veggie, zucchini is a favorite for its chunky texture. Spinach adds a nice flavor too., different. A few cherry tomatoes with a can of almost drained black beans will add a nice Mexican flavor with chili lime or whatever takes your fancy, the reason I don’t completely drain the beans is that the thick liquid adds flavor. I will then simmer till the liquid levels from my ingredients are reduced to where I like it. Some ingredients have a fair amount of excess water.
Zucchini sounds like a great choice and spinach… yum. Love the Mexican flavor ideas, too. I just posted a breakfast burrito recipe that uses tofu scramble and beans.
you write that removing dairy from our foods means giving up eggs…why? Eggs are not dairy, and using a plant-based diet does not mean that everything we eat must be plant-based. I say that as one who does not eat land animals of any kind but does eat wild sockeye salmon because it does me a lot of good.
Hey Vanessa, thanks for your question. I’m sorry if that was confusing in the article. I updated it so that it makes more sense. The term “plant-based” has gone through changes over the years. When I first went “plant-based” quite a few years ago, I learned that “whole food, plant-based” was coined by people in the movement that wanted to differentiate between being vegan and plant-based. Because, as you probably know, being vegan doesn’t always mean healthy. And, most in the plant-based movement were (and still are) promoting a vegan plant-based diet.
More recently, however, for some, being plant-based means that the majority of the food you’d eat would be based on fruits, veggies, grains, legumes and nuts, and seeds and might include small amounts of meat, fish or dairy. It has become more confusing because of this. My website and recipes are whole food plant-based and vegan, but I encourage people to find their balance and what works best for them and for their health. I hope that clarifies it for you.
I love tofu scramble and will make this recipe tonight with vegan homemade biscuits. I sprinkle a pinch of India black, kala namak mineral salt, making the tofu scramble taste more like an egg dish.