I stopped short of calling this the Best Damn Tofu Scramble because I’m a pretty humble guy. And, truthfully, there’s really no way of knowing if it is the best. However, I do think it’s a damn good tofu scramble so that’s what I’m calling it: Damn Good Tofu Scramble!
People tend to avoid tofu like the plague because they think it’s bland and complicated. This recipe is anything but bland and complicated. Not to sound arrogant, but this recipe is pretty awesome and will forever change the way you look at tofu.
Eggs were never really my thing before going plant-based so letting them go wasn’t difficult. But, for some, eggs are like a morning ritual and the thought of giving them up for oatmeal is unbearable.
Or, if you are already plant-based and still trying to figure out what to do with that block of tofu you bought three months ago. Stop wondering! This is what you do with it.
I think the best thing about this scramble is the fact it doesn’t taste anything like eggs…it’s better! Let’s face it, eggs are pretty bland until someone dumps all that salt and pepper on them.
This scramble is an incredibly healthy way to start the day. There’s almost 20 grams of protein in just 8oz. of tofu. Not to mention it’s a great source of calcium as well.
And, outside the seasonings, you can make this even healthier by adding whatever veggies you want to the mix. Pile it on!
Personally, I think you’ll dig this recipe because it hits so many levels on the taste meter. It’s…
Easy to make
A little bit of sweet
Breakfast is the most important meal of the day so it should be easy, plant-based, delicious, and exciting. Tofu? Exciting? Absolutely!
This dish is great by itself, but paired with my Spicy Vegan Breakfast Sausage, it’s heavenly.
- 1 14 oz. box firm or extra firm tofu (NOT SILKEN)
- 1 cup fresh spinach (chopped)
- 1 small onion (chopped)
- 2 tbsp. Bragg's Liquid Aminos. If you don't have Bragg's (you can use low-sodium tamari or soy sauce.)
- 2 tsp. Dijon mustard
- 1/4 cup nutritional yeast
- 1 tbsp. garlic powder
- 3 tbsp. coconut sugar (If you don't have coconut sugar, use 1-2 tbsp. maple syrup)
- 1 tsp. turmeric
- 1 tsp. oregano
- 1/2 tsp. sage
- 1/2 tsp. basil
- 1/4 tsp. ground black pepper
- Preheat non-stick skillet on medium heat.
- Crumble tofu by hand into large mixing bowl and add all remaining ingredients, except for spinach & onion, into bowl with tofu and mix well.
- Once skillet is hot, chop onion and cook for about two minutes. Cook just enough to soften the onions. If you're worried about the onion sticking, add a couple tablespoons of water to the pan.
- Add tofu mixture and cook for 5-7 minutes, stirring occasionally.
- Add spinach and cook until spinach is soft.
- Plate and enjoy!
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Serving Size:1/2 cup
Amount Per Serving: Calories: 90 Total Fat: 3g Saturated Fat: 1g Cholesterol: 0mg Sodium: 436mg Carbohydrates: 10g Fiber: 2g Sugar: 6g Protein: 8g