Tofu Veggie Scramble
A quick, easy and high-protein vegan breakfast.
Servings: 4
Calories: 192kcal
Equipment
- Tofu press optional
Ingredients
- 2 tablespoons olive oil or water
- ½ yellow onion diced
- 1 clove garlic minced
- ½ teaspoon dry mustard
- ½ teaspoon turmeric
- ½ teaspoon salt or to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon kala namak (black salt) optional
- ½ cup halved cherry tomatoes
- 1 ½ cups sliced mushrooms
- 16-19 ounces regular or soft tofu drained and pressed (NOT silken tofu!)
Instructions
- If you haven't already, drain your tofu and press it for at least 20 minutes. I wrap my block of tofu in a paper towel and put it on a plate. I put another plate over the top and weigh it down with bags of dried beans. Alternately, you can use a tofu press.
- Heat the oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent.
- Add the garlic and spices and sauté 1 minute until fragrant.
- Add the sliced mushrooms and tomatoes, and sauté for 4 to 5 minutes until softened.
- Using clean hands, crumble the tofu into the skillet in varying sizes. Stir well until all of the tofu takes on a yellow color from the spices. Cook for a 5 minutes to heat through and let the flavors meld.
- Serve immediately.
Notes
~ Use regular or soft tofu for the best texture. Firm tofu may be used in a pinch. Do not use silken tofu.
~ Drain and press the tofu.
~ Sauté the spices in a bit of oil to really bring out their flavors.
~ To really make this tofu veggie scramble taste like scrambled eggs, add ¼ teaspoon kala namak (black salt) for that sulphur-like taste and smell that eggs are known for. This is optional!
~ Taste and adjust seasoning before serving.
~ To make this recipe oil-free, sauté the veggies and spices in veggie broth or water.
Nutrition
Calories: 192kcal | Carbohydrates: 7g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 234mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g