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