Tofu scramble
This scramble is a plant-based take on the breakfast classic, combining protein-packed tofu and bold, vibrant spices. Fresh parsley adds a pop of brightness while plant-based milk adds a savory touch, creating a meal that’s quick, easy, and sure to fuel a successful day.
Ingredients
- 1 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 tablespoon water
- Pinch sea salt
- 1/8 teaspoon black pepper
- Olive oil spray
- 1 scallion, finely diced
- 1 clove garlic, minced
- 1/2 package firm tofu, very well drained
- 1 tablespoon very finely chopped parsley
Preparation
- In a small bowl, mix together nutritional yeast, turmeric, cumin, paprika, water, salt, and pepper. Set aside.
- Mist a frying pan with olive oil and place it over medium heat.
- Once hot, add scallion and garlic, and sauté until fragrant, about 2 minutes.
- Crumble tofu into the pan, breaking it up with your fingers.
- Pour seasoning over tofu and mix well, trying to color as much tofu as possible.
- Cook for 2 minutes or until tofu is hot throughout.
- Toss in parsley and continue to stir for another 1 to 2 minutes.
- Once cooked, serve with favorite sides and toppings, such as sliced avocado, whole-grain crackers or toast, sliced tomato, bacon (regular or meat-free), salsa, and/or hot sauce.
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