vegan tofu scramble

Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.

Vegan Breakfast Tacos

tsp extra virgin olive oil

onion

red bell pepper (chopped)

jalapeño (finely chopped)

garlic (minced)

block extra firm tofu

yeast

sea salt

onion powder

garlic powder

Italian seasoning

turmeric

¼ tsp fresh cracked pepper

low-carb flour tortillas

salsa (optional)

hot sauce (optional)

parsley (optional)

fresh cilantro (optional)

Sauté

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Crumble

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don&#039;t have to press the tofu for this recipe.

Stir

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Warm

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Serve

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.

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

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.

Easy and versatile Tofu scramble seasoning Recipea and The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret scramble seasoning. Gluten-free.  

Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble

nutritional yeast

Kala namak, which is Indian sulphur black salt

black pepper

paprika

red bell pepper

green onion (keep the green parts of the onion

pack of firm tofu divided

water (or use unsweetened non dairy milk

salt

green onion or cilantro for garnish

Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.

To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.

Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add the seasoning and a 1/4 cup of water and blend until smooth.

You might need more water. Add 1-2 tablespoons at a time and blend until it&#39;s super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix

Then add this creamy mixture to the skillet then mix well.

When it's just about to boil, add the crumbled up rest of the block of the tofu and mix well.

Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat

To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the scramble seasoning all over the scramble and then serve.

This Mung Bean Scramble is the perfect whole-food vegan breakfast alternative! This protein-packed recipe is versatile and a great way to start your day.

Vegan Mung Bean Scramble

moong dal (split mung beans)

sea salt,

1tablespoon avocado oil, neutral vegetable oil, or vegan butter

shallot (about 1 shallot)

garlic (about 1 large clove)

1⁄2 teaspoon smoked paprika

coconut cream

Optional Mix-Ins: leftover veggies, 1⁄4 cup finely chopped chives, 1⁄2 teaspoon kala namak (black salt)

Prep

Cover the beans with hot water in a large bowl and let them soak for 1 hour. Drain, then place the beans in a large pot. Cover with fresh water about 1 inch higher than the top of the beans, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 20 minutes, uncovered. Lower the heat if necessary to keep at a boil without boiling over, stirring occasionally. Once cooked, the beans should be slightly expanded and have a similar texture to canned lentils &#8211; slightly firm and not mushy. Drain the excess water from the beans and set aside.

Sauté the Veggies

Heat a non-stick pan over medium heat with the oil or vegan butter. Sauté the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you&#8217;d like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans (you don&#8217;t want to overcook the beans or they will get mushy).

Make the Scramble

Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper; stir to combine. Cook for another 3 minutes, stirring occasionally. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute.

Final Touches

Remove the pan from the heat and stir in the chives and kala namak, if using. If not using kala namak, add more sea salt to taste. Store in the fridge and consume within 3 days.

Excellent.  I used almond milk ricotta since I'm out of coconut cream.  This method is a bit more work than blending the mung beans  into a batter but I love that it doesn't stick to the pan.

package of super firm tofu

Adobo Seasoning*

vegan cream cheese

unsweetened plant milk (if needed)

Salt and Pepper (to taste)

Black salt (to taste)

Pat tofu dry with paper or clean kitchen towels. Gently squeeze out any excess liquid.

Using your hands, crumble tofu into a large mixing bowl. For a finer texture, crumble with the back of a fork or potato masher.

Add all seasoning (except black salt) and mix until combined.

Heat up a little bit of oil over medium heat. Add tofu and cook for 2 minutes, stirring occasionally.

Add vegan cream cheese and stir to melt and combine. Add plant milk if needed. If you are unsure how soft you want the scramble to be, add a tablespoon at a time until you get desired consistency.

Once scramble is at desired consistency, taste for seasoning, and then remove from heat. If using, add black salt (do a dash at a time to make sure you don&#x27;t overpower the tofu scramble with it, it&#x27;s funky stuff!)

You can garnish with chives, green onions, hot sauce, whatever you like!

ENJOY!

This easy, everyday tofu scramble is made with tofu and simple seasonings for a delicious and healthy way to start your day! Easily customizable with veggies and herbs for your best vegan egg scramble.

SIMPLE TOFU SCRAMBLE

EACH garlic + onion powder, optional

cream,

black salt (kala namak), optional

salt + pepper,

Drain the tofu

, no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.

Cook Tofu

Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 &#8211; 3 minutes.

Add seasoning

Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.

Add cream

Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.

Serve right away with Breakfast Potatoes or Home Fries, and fresh fruits. Also great with a slice of toasted Artisan Bread!

Love the recipe but I refuse to spend that type of money on oat creamer so I do 1/4 cup of organic rolled oats, 1/4 cup organic raw cashews, and 1/2 cup filtered water and make my own cream for the scramble. I just strain through a stainer or not and use it in the recipe.

My Omni husband made this for the first time this morning with air fried potatoes and sautéed veggies and he loved it so much he said he wants to switch from eggs to tofu scramble for his breakfasts!! We love how simple and easy it is to make, and it gives us an opportunity to throw some greens or veggies in :)

I am 73 years old and new to WFPB vegan lifestyle. After reading two of Dan Buettner's "Blue Zone" books I decided to change my diet about 6 months ago to vegan. I have never made a tofu scramble before this morning. I must say that your recipe is absolutely delicious and spot on to the texture and flavor (yes I used black salt) of real scrambled eggs. I'm sold and will definitely continue to make this. The vegan cashew cream was excellent also and I will be using it as well for multiple purposes.

Good on you, Michael!! Congratulations! I'm 70 and a Vegan for years.
There are so many Vegan cookbooks, blogs, and websites these days.
You will never be in wont of delicious food!

This is a favorite breakfast dish of mine and I like your version!
I'm looking forward to enjoying it as I LOVE tofu!
Thanks for posting it.

Was looking for a simple tofu scramble recipe for a late night burrito and found yours.  Absolutely delicious, thank you😊✌️

Top 6 vegan tofu scramble recipes from across the web

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Vegan Breakfast Tacos

Tofu Scramble

Easy Scramble Seasoning Mix and the...

Vegan Mung Bean Scramble

Tofu Scramble

SIMPLE TOFU SCRAMBLE

Top 6 vegan tofu scramble recipes from across the web

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

Top Tags

Vegan Breakfast Tacos

Tofu Scramble

Easy Scramble Seasoning Mix and the...

Vegan Mung Bean Scramble

Tofu Scramble

SIMPLE TOFU SCRAMBLE

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