tofu scrambled eggs

A tofu scramble seems like a no brainer, but nobody got it right until now! Let's brunch!

the perfect tofu scramble

x 14 oz brick firm tofu

shallot, minced

coconut oil (or vegetable oil)

yeast

turmeric

paprika

tsp sea salt

C nondairy milk

green onion (optional)

pepper,

Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.&nbsp;

Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft.&nbsp;

Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.&nbsp;

Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Tofu Scramble

almond milk

garlic

Dijon mustard

cumin

tablespoon-extra virgin olive oil

onion

extra-firm tofu (patted dry and crumbled)

Sea salt and black pepper

Tomatoes, salsa or pico de gallo

Avocado and/or tomatillo salsa verde

spinach

Cilantro

Tortillas

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

Make every day a “Taco Tuesday” with these mouthwatering vegan breakfast tacos! Imagine a delicious tofu egg scramble bursting with flavour and adorned with creamy avocado, tangy pickled onions, spicy sriracha mayo, and fresh chives, all wrapped up in warm mini tacos. These scrambled tofu breakfast tacos are a protein-packed kickstarter for busy mornings when you need a satisfying meal.

Vegan Breakfast Tacos

½ diced white onion

450 g extra firm tofu

400 g silken tofu

½ tsp black salt

black pepper

mini tacos

onions

avocado (slices)

tbsp sriracha mayo

chives

Start by making your tofu egg. Sauté your onion until translucent, then add in your garlic and cook for one additional minute.

Add your silken tofu to a blender and blend until smooth.

Crumble in your block of extra firm tofu, then add the rest of your tofu egg ingredients to the pan.

Stir to combine and cook until heated through, adjusting seasoning to taste.

Serve your tacos by adding a tofu egg to the tortillas, followed by avocado, pickled onions, sriracha mayo, and fresh chives.

Top 3 tofu scrambled eggs recipes from across the web

The most viewed tofu scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

the perfect tofu scramble

Tofu Scramble

Vegan Breakfast Tacos

Top 3 tofu scrambled eggs recipes from across the web

The most viewed tofu scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

the perfect tofu scramble

Tofu Scramble

Vegan Breakfast Tacos

The most viewed tofu scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine