Veggie Tofu Scramble

Tofu veggie scramble on a plate with two pieces of buttered toast.

5 from 3 votes

This Veggie Tofu Scramble is one of those recipes that has been on repeat in my kitchen since the very beginning — and for good reason. It's savory, satisfying, packed with vegetables, and comes together in about 30 minutes with ingredients you probably already have on hand.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 192kcal

Author: Jenn Sebestyen

Equipment

Tofu press optional
Skillet

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