Vegan Tofu Veggie Scramble

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I’ve tried a few different tofu and chickpea-based scrambles, but I always go back to this Vegan Tofu Veggie Scramble.

Add black salt to make it eggy

My taste buds have changed over the years since becoming vegan. I now find the taste or smell of anything sulfuric or eggy off-putting. However, if you want that eggy flavor, try using a little black salt—a little goes a long way.

Enjoy Vegan Tofu Veggie Scramble with

• breakfast burritos
• bowls
• Veggie Tofu Fried Rice
• Amazing No-Chicken Vegan Gravy, Amazing Vegan Mushroom Gravy or the gravy from Vegan Swedish Meatless Balls
• tater tots, Crispy Roasted Vegan Garlic Potatoes or Slow-Roasted Zesty Greek Lemon Potatoes
• Addictive Coconut Bacon Flakes or your favorite vegan sausage
• on toast with Oil-Free Vegan Mayo or avocado & 5-Minute Garlic Hemp Seed Parm a.k.a. Garlic Shake.
• with green chili sauce, Easy Vegan Nacho Cheese Queso or Holy Grail Creamy Vegan Cheese Sauce

You decide on the veggies

This is a good recipe to use up leftover veggies like red bell pepper, onion and asparagus. You can also use mixed frozen veggies and canned veggies. The veggies in the recipe can be altered to personal taste and depending on how you will be using the scramble.

I tend to add canned baby corn and frozen peas & diced carrots when I make fried rice. If I’m doing a breakfast burrito I’ll use poblano and red bell peppers. I use around 4 cups of veggies in total, including onions.

Tofu

For this recipe, I like this super-firm, vacuum-packed tofu because it doesn’t need to be pressed.

If the super-firm stuff isn’t available, use pressed extra-firm, water-packed tofu. This lightweight, small, vise-style tofu press is great, I wish I would have gotten it sooner.

You may want to let the tofu sit out for a bit before crumbling, otherwise it will be cold on your fingers.

Nooch

I always use unfortified nutritional yeast. This adds nice umami and depth of flavor to the scramble.

The fortified stuff can taste synthetic or vitamin-y. Additionally, fortified nutritional yeast can lose potency when stored, so there is no reason to suffer through the artificial taste when there is a chance of not receiving the benefits of the vitamins.

I do not recommend making this recipe with fortified nutritional yeast.

Nutritional yeast is typically gluten-free, check labels. The ones I have linked to are gluten-free.

These two are my favorite unfortified nooches:

B12

I take this cherry flavored vegan B12 supplement instead of getting it through nooch. This supplement is sublingual, which aids absorption. This supplement’s B12 is from methylcobalamin as opposed to cyanocobalamin. Methylcobalamin composed B12 has been shown to have better body retention than cyanocobalamin composed B12. Cyanocobalamin composed B12 is 100% synthetic and contains an extra cyanide molecule.

Please consult a health professional if you need medical or dietary advice. I am not a health professional. You can read more about B12’s bioavailability here.

Both vegans and non-vegans may have difficulty getting enough B12. B12 deficiency can be serious and cause health problems beyond lethargy.

Most of the B12 that we consume is made in a lab.

Here’s an excerpt from an article by Michael Greger M.D. FACLM at Nutritionfacts.org:

“It’s true, plants don’t make B12.  Animals don’t make it either. B12 is made by microbes that blanket the earth. These bacteria grow in the guts of animals, which is why their bodies and products can be a source of this vitamin. Our herbivore primate cousins get all they need ingesting bugs, dirt, and feces, and we may once have gotten all we needed by drinking out of mountain streams or well water. But now we chlorinate our water supply to kill off any bugs. So we don’t get a lot of B12 in our water anymore, but we don’t get a lot of cholera either—that’s a good thing!”

Salt

I start light on the salt. I usually end up adding up 3/4 teaspoon more after I taste it. It depends on personal preference and how you will be enjoying the scramble.

If you are adding a salty sauce or vegan cheese, you may want to keep the salt low.

Also, if you are skipping veggies or using less you will likely want to go light on the salt. 

Let’s Make Vegan Tofu Veggie Scramble

Pull apart and crumble the tofu. Place it in a large bowl.

Measure spices & unfortified nutritional yeast into a bowl and combine. Then pour spice mixture onto the crumbled tofu and stir until coated. Set aside.

Heat 1 TBSP of the Earth Balance in a big sauté pan and sauté the onions and peppers over medium high heat for 2 -3 minutes.

Then add the rest of the veggies (add them frozen if they are frozen, no need to thaw) and sauté for 5 minutes.

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Stir the veggies into a wreath shape. Place the remaining 1 TBSP Earth Balance in the middle and add the crumbled tofu & spice mixture to the middle. Stir and sauté everything together. Mash the veggies and tofu into the pan and let it sit for a minute to get nice seared bits, then stir, flip and repeat.

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When the veggies are soft & a little browned and the tofu looks yellowish & seared in spots, the Vegan Tofu Veggie Scramble is ready. Taste and add more salt, seasoned salt, and/or unfortified nutritional yeast if desired. Sauté until combined. If you want this to taste eggy, sprinkle with a small amount of black salt right before serving. Serve & enjoy or store.

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If you liked this recipe you might also like

• Pan-Seared Vegan Gnocchi With Brussels, Kale, Toasted Walnuts & Garlic Shake
• Miso Rice Cake Soup
• Spring Rolls with Oven-Baked Sriracha Tofu
• Marinated Oven Roasted Kebabs
• No-Boil Vegan Ricotta Stuffed Pasta Shells In Red Sauce

Did You Make Vegan Tofu Veggie Scramble?

How was it? What did you enjoy it with? Will you make it again? Which veggies did you use? Did you add black salt to make it taste eggy? Tell me about it in the comments below.