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 plant-based diet/lifestyle, that includes giving up dairy – then you know that means giving up eggs too. Don’t despair, I think you’ll find that tofu is a great substitute for eggs and I’ll talk about why in a blog post that’s coming soon.
I’m amazed at how satisfying tofu can be. What I like about this recipe most is, the onion becomes sweet and 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.
For example, you can add a poblano pepper or jalapeno for a more defined 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 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 or poultry hormones. 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
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
Servings | people |
- 1 package firm organic tofu drained and crumbled
- 1 onion roughly chopped
- 1 red pepper roughly chopped
- 1/2-1 8 oz. carton carton mushrooms sliced
- 1/2 tsp tumeric
- 1/2 tsp curry power
- sea salt and pepper to taste
Ingredients
| Rate this recipe! |
- 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.