Or, If you’re looking for something more substantial, add some toast, beans or potatoes (hash browns or home fries, anyone?). On the light side, some other options are sauteed kale or collard greens. We also love a big healthy pile of wilted spinach in our breakfast recipes! A few mouthfuls of spinach add plenty of fiber and a bunch of vitamins to fuel your day. It’s not breakfast without the fixings, right? We think the savory flavor of roasted tomatoes and umami-rich mushrooms complement tofu scramble really well. This seasoning is commonly used to add an eggy flavor to vegan foods (not just breakfast)! Add the Fixings! Add your spices, tofu and spinach to your pan. Heat some oil in a pan and add your onions and sautee for 4 minutes. Crumble your tofu into bite sized pieces. However, if you do – we have a solution! It’s called Kala Namak, or “Himalayan black salt“. Steps to make tofu scramble Drain your tofu and remove excess water with paper towels. Personally, we don’t miss the taste of eggs when we eat tofu scramble. In fact, tofu contains about 25% more protein that eggs! Furthermore, by selecting tofu you avoid that eggy cholesterol, making tofu scramble a more heart healthy recipe. Tofu also makes a great breakfast food due to its protein content. If youre looking for an added eggy flavour, black.

In addition, we like our scramble cheesy, so we use a sprinkle of nutritional yeast. For the best Vegan Masala Tofu Scrambled Eggs, I used soft and creamy organic silken tofu from Taifun Tofu. Firm tofu breaks down with a texture just like eggs (check out that picture!), and turmeric adds that familiar golden color.

Have you tried tofu scramble? It’s an easy and healthy vegan alternative for a breakfast recipe. So step aside pancakes and waffles – a breakfast food rival is on the menu this weekend! But How? Squeeze out the moisture and then crumble it into a bowl. We use a tofu press but you can also wrap it in a kitchen towel, put it on a plate and place a weight on top. You can smell the coffee, the toast is done, and in front of you is a big plate of scrambled … tofu? That’s right! This healthy vegan breakfast recipe is so close to eggs I’ve even slipped it to friends and family ?. Start by pressing your tofu in order to remove the moisture. That's it, it's ready to serve! If you like, you can make enough for a couple of days in advance, and then serve it in a few difference ways for lunch or breakfast.Imagine it’s Sunday morning (or maybe it actually is ?!). I like to add a little vegan butter to it, just to make it a little creamy, but this is optional.Heat a little oil in a frying pan, then sauté the seasoned tofu over medium-high heat, constantly stirring, until piping hot.

Add the nutritional yeast, black salt, turmeric, some black pepper and a pinch of sea salt, and stir well.

Once dry, crumble in a mixing bowl, then, with a fork, mash it up until you have achieved a scrambled texture.

To make a basic tofu scramble, firstly you need to drain your block of tofu, and then dry it on some paper towel.

Nutritional Yeast, adds a cheesy, savory flavor.

Silken tofu has a tendency to break up, and give you a much creamier texture. The texture of firm tofu holds together much better when cooking than silken tofu, and gives you a more 'scrambled' texture. My favorite type of tofu to use is firm tofu, but you could use extra-firm tofu, or pressed silken tofu if that's all you can find.

Eggy tofu scramble