Quick & Easy, Savory Tofu Scramble

I get it. Tofu gets a bad rep for being tasteless and bland. But what if I told you there was a way to spice things up. One of the first recipes I attempted to make with tofu was Tofu scramble.  Why Quick & Easy, Savory Tofu Scramble? Because it seemed like a great recipe to get some plant-based protein in, plus my daily serving of veggies.

This recipe has been years in the making, and over time, I’ve found ways to tweak it to my liking. This tofu scramble recipe is great for those who want something savory, and hearty for breakfast. Depending on how many servings you make, this recipe can provide up to 18 grams of protein, making it a great source of plant-based protein. 

Tofu can be a little intimidating if you are not used to cooking it, but I promise it is as easy as it looks. Here’s the key to a great tofu recipe: spices/marinades + cooking technique = great-tasting tofu! Make sure to crumble the tofu to give it some texture and add a variety of spices to give it a strong, savory flavor. 

This tofu has: 10 ingredients, takes 30 minutes, involves 1 skillet, is Savory, Healthy, Hearty, Well seasoned, Mega flavorful, Filled with veggies, Packed with protein & Ridiculously simple.

This is the perfect tofu recipe for vegans, vegetarians, plant-based foodies. If you’re like me, and you follow a flexitarian dietary pattern this is an ideal meatless meal. You can meal prep this for breakfast or cook this for Sunday brunch even if you’re short on time. 

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #krystalgeorgerd on Instagram. I hope you find it just as delicious as I do!

Quick & Easy, Savory Tofu Scramble

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• Author: Krystal George
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 3 to 4 1x
• Category: Breakfast
• Cuisine: American
• Diet: Vegan

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Description

A delicious savory, spicy, tofu scramble, make with high protein tofu, filled with veggies, and loaded with turmeric for anti-inflammatory benefits. This recipe takes 10-15 minutes and is sure to be a morning favorite.

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Ingredients

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• 2 tsp oil for cooking, or spray avocado oil
• 1 block firm tofu (**or you can use extra firm tofu for more texture)
• 1/3 each red, yellow, orange and green bell pepper, diced (cut off a 3rd from each color to use (should amount to 1/2 –1 cup chopped)
• 1/2 medium yellow onion, diced
• 2 cups dinosaur kale, chopped (or 3–4 cups of spinach)
• 2–3 tbsp nutritional yeast
• 1–2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 2 tsp paprika powder
• 3 tsp garlic powder, or 2 cloves garlic, chopped
• 1 tsp red pepper flakes, optional
• 1/4 cup veggie broth optional
• salt to taste

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Instructions

1. In a medium non-stick skillet, heat oil on medium heat. Then add onions and peppers and sautee for 2-3 minutes until softened. Add garlic here if you used fresh garlic over garlic powder.
2. **If you used frozen peppers like me, know that they will weep water as they defrost in the pan, that is totally okay, it adds extra liquid to the cooking process.
3. Next add crumbled tofu, along with spices, and mix until incorportated. Cook for 5-7 minutes, or until tofu has slightly browned and taken some color. If the scramble starts to become dry, you can add some vegetable broth, and let it cook for another 3-5 minutes.
4. Lastly, add kale, and cook until softened, but still bright in color. Once fully cooked, serve with roasted potatoes or toast with breakfast sausage.

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