Vegan Tofu Veggie Scramble

Vegan Veggie Tofu Scramble in a skillet on a glass table

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5 from 2 votes

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

Course Breakfast, Meal Prep, Vegan Protein

Cuisine American, Mediterranean

Keyword dairy-free, nooch, vegan, Veggie

Prep Time 5

Cook Time 15

Servings

Calories 163kcal

Author Plant Test Kitchen

Ingredients

1 block super firm tofu no need to press if vac-u packed; use extra-firm & press if water-packed.
3/4 cup unfortified nutritional yeast; more to taste I do not recommend fortified nutritional yeast for this recipe
1 teaspoon turmeric powder
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt more to taste or use less if using less or no veggies
1 teaspoon Lawry's seasoned salt more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
2 TBSPs Earth Balance or oil for cooking divided
1/2 cup onions sliced into half-moons or diced
1/2 cup red bell pepper sliced or diced
3 cups mixed veggies of your choice, frozen, canned fresh or a combination
black salt optional; if you want an eggy taste. A little goes a long way, add it at the very end otherwise the flavor gets muted if you cook it.

Instructions

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.
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.
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.

Notes

Nutrition Information is approximate.

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.

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.

www.planttestkitchen.com

Nutrition