There was a time when I was skeptical of the tofu scramble but have now surpassed that skepticism with flying colors!
After a few times of making these, I can say they are a wonderful way to enjoy a scramble type of meal and I don’t miss a thing from my old scrambled ways.
Tofu has no flavor and will take on any flavor you add to it. It’s a very versatile ingredient, and for vegans a good source of protein intake, with approximately 9 grams per serving.
You can do your tofu scramble any way you want, any time of day. I love this kind of cooking because there are no rules!
Tofu scrambles are a great one pot meal that are easy to put together and fairly cheap depending on the ingredients you use.
In this version, I decided to use some dried thyme and dijon mustard, you can also use mustard powder if you have it on hand. I used to use dried mustard in my scrambled eggs, and found it to work well here too. Adjust all measurements to your taste, adding more or less of anything you like.
You may also like this Southwestern Tofu Scramble too. It’s delicious as well!
As a friendly reminder, please consume tofu in moderation. It has plenty of health benefits, but it’s also not for everyone so I encourage you to be informed. Find out more about the benefits and warnings of tofu here: Tofu
♥ AVOCADO BUTTER ♥
Avocado is much better for you than regular butters…and if you love avocados this will work great for you.
I mashed it up in the skin and serve right onto the bread. Simple and wonderful! Add salt & pepper if you like as well.
TOFU SCRAMBLE + AVOCADO TOAST
A classic tofu scramble for a delicious vegan breakfast with tofu, broccoli and mushrooms. Can be an easy lunch or dinner too!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Cuisine: Vegan
- 1 block (14-16 oz) tofu, firm or extra firm
- 1/2 red onion, diced
- 8 oz. package mushrooms, sliced (about 1 1/2 – 2 cups)
- 1 1/2 cups broccoli florets
- 2 handfuls spinach
- 1 tablespoon grapeseed or olive oil
- 1 – 2 tablespoons dijon mustard
- 2 teaspoons dried thyme or tarragon
- 1 teaspoon garlic powder
- himalayan salt & pepper, to taste
Drain and slice tofu, I like to cut mine into thirds. Place slices between a few paper towels or clean dish cloth. Press it between your hands or press tofu while lying on a hard surface, paper towels/cloth will absorb excess moisture. Set tofu aside and start on prepping your vegetables. Alternately, you can skip pressing if needed. The little bit of moisture will be fine. Try both ways to see what you like best.
In skillet or wok, heat oil over medium high heat. Saute onions, mushrooms and broccoli for five minutes. Add tofu crumbling the between your fingers. Add the spices, mix to combine, add spinach and continue to cook over medium high heat, stirring occasionally until spinach starts to wilt, about 5 minutes or so. Using a lid/cover will help the spinach wilt faster.
Remove skillet/wok from heat. Serve as you like adding whatever extra spices or condiments you wish. I like mine especially with sambal oelek (it’s a simple chile paste that adds the perfect spice). Pair with toast and avocado butter, or simple warmed corn tortillas. Fresh fruit on the side adds a refreshing touch.
Serves 2 – 3.
Avocado Toast: Slice the avocado in half, remove the seed, mash the avocado right in the skin and spread on toast. Use about 1/2 avocado for 1 slice of bread, you may need more depending on the size of you bread slices.
The mushrooms are going to add some moisture to your scramble, cook it down by keeping it on the stove a bit longer if it bothers you or omit the mushrooms altogether. I’ve made this with just broccoli and spinach, it was delicious!
Try different types of mustard’s if you like. I have used a habanero and stone ground mustard, both were delicious. I upped the amount to about 2 tablespoons. Or use 2 – 3 teaspoons mustard powder if you have that on hand.
Tarragon, parsley and chives would also be a great sub for the thyme!
Nutritional information does not include avocado.