Crumbled tofu, spices and fresh seasonal vegetables are transformed into this delicious plant-based breakfast scramble. Who needs meat, anyway?
Tofu can get a bad rap from time to time, and if you don’t know how to properly prepare it, it can be a huge letdown when hunger strikes. I used silken tofu and lightly sautéed it with veggies, nutritional yeast and spices. If you aren’t familiar with nutritional yeast, it’s an excellent source of B vitamins, and it has a mildly sweet, nutty and cheesy flavor, making it a great cheese substitute in vegan sauces, pizzas or just as an overall seasoning when cooking.
This tofu scramble makes an excellent breakfast, brunch or even dinner.
Farmers market veggie tofu scramble recipe
- 1 tablespoon organic coconut oil, melted (or cold-pressed olive oil)
- 1 (14 ounce) package soft or silken tofu, drained
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 tablespoon water
- 1 zucchini, diced
- 1 yellow squash, diced
- 1/2 sweet onion, sliced thin
- 2 cups fresh baby spinach
- 1/2 cup cherry tomatoes, halved
- Heat a large pan over medium-high heat.
- Add the coconut oil and the tofu. Using a spatula, break up the tofu so that it crumbles. Sauté the tofu, and stir continuously for about 5 minutes until it starts to lightly brown.
- Add in the nutritional yeast, water and garlic powder, and season with salt and pepper.
- Once all the liquid has evaporated, transfer the cooked tofu to a bowl, and set it aside.
- In the same pan, add the zucchini, squash and onions. Lightly cook until the vegetables have softened, about 3 to 4 minutes.
- Add in the spinach, tomatoes and cooked tofu.
- Cook for an additional 3 to 4 minutes, transfer to a serving platter, and serve warm.
Tip: Try using leftovers in tortillas to make breakfast burritos.