The Best Vegan Tofu Scramble with Veggies
User Reviews
5
The Best Vegan Tofu Scramble with Veggies
Description
The Best Vegan Tofu Scramble with Veggies starts by sautéing diced red bell pepper, onions, and garlic in oil until softened. Firm tofu is crumbled into the pan and stirred with the vegetables. Optional polenta increases moisture, creating a more egg-like texture. Baby spinach is added later alongside vegan margarine, which melts and helps coat the tofu mixture with flavor and richness.
Turmeric lends the scramble its characteristic golden color, and nutritional yeast can be added for a cheesy note. Oregano, salt, and black pepper season the dish as it cooks gently for about 15 minutes, allowing the flavors to combine and ingredients to reach an enjoyable tenderness.
This scramble offers a plant-based alternative to scrambled eggs, adaptable to various vegetable additions and optional ingredients. It is finished by allowing it to stand briefly off heat before serving, perfect for breakfast or a light meal.
The recipe provides tips to adjust moisture levels with dairy-free milk or cream and suggests using kala namak (black salt) for an eggier flavor. It also mentions approaches for oil-free cooking by adding vegetable broth or water.
Ingredients
- 2 tablespoons cooking oil
- 1 small red bell pepper diced
- ½ yellow onion diced
- 1 garlic minced, clove
- 1 firm tofu
- 2 cups baby spinach optional
- 1 cup polenta optional
- 2 tablespoons vegan margarine
- 1 tablespoon Turmeric
- 1 tablespoon nutritional yeast optional
- 1 teaspoon oregano
- salt to taste
- black pepper to taste
Instructions
- In a large frying pan, cook the bell pepper, onions, and garlic in most of the cooking oil for a few minutes.
- Crumble the tofu using your fingers into the pan and stir it up.
- If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
- Next, add the spinach, and vegan margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir.
- Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
- Turn off the heat and let it stand for a few minutes before serving.
Notes
- For a wetter scramble without polenta, add a small amount of dairy-free milk or cream during cooking.
- To make the scramble oil-free, omit oil and add a splash of water or vegetable broth as needed.
- Use turmeric sparingly to avoid bitterness; just enough for natural yellow color.
- Adding a pinch of kala namak (black salt) can provide an eggy flavor often desired in vegan scrambles.
- Cook longer vegetables like broccoli or potatoes first before adding quick-cooking vegetables like mushrooms or spinach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Sodium | 130mg | 5% |
| Potassium | 497mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 4561IU | 91% |
| Vitamin C | 59mg | 66% |
| Calcium | 351mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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