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Easy Creamy Tofu Scramble Recipe with Fresh Veggies for Beginners

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A quick and easy plant-based tofu scramble with fresh veggies, creamy texture, and bold flavors perfect for breakfast, brunch, or light lunch.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, drained and crumbled
  • 2 tbsp olive oil or avocado oil
  • 1/4 cup (60 ml) unsweetened plant-based milk (soy or oat milk)
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp soy sauce or tamari (gluten-free tamari if needed)
  • 1/2 cup (75 g) diced red bell pepper
  • 1/2 cup (75 g) chopped baby spinach or kale (stemmed)
  • 1/4 cup (40 g) diced yellow onion
  • 1/4 cup (40 g) sliced mushrooms (optional)
  • 2 scallions, thinly sliced
  • Optional garnishes: fresh chopped parsley or cilantro, avocado slices, hot sauce or salsa

Instructions

  1. Drain the tofu by pressing it between paper towels or a clean kitchen towel for about 10 minutes to remove excess moisture. Crumble into bite-sized pieces.
  2. Dice the red bell pepper, onion, mushrooms, and slice the scallions. Wash and chop the spinach or kale, removing tough stems.
  3. Heat 2 tablespoons of olive oil in a non-stick skillet or cast iron pan over medium heat. Add diced onions and sauté for 2-3 minutes until translucent.
  4. Add bell peppers and mushrooms; cook for 3-4 minutes until softened but still vibrant.
  5. Add crumbled tofu to the pan and cook for 5 minutes, stirring gently.
  6. Sprinkle turmeric, garlic powder, onion powder, and nutritional yeast over the tofu. Pour in plant-based milk and soy sauce, stirring to coat evenly. Cook for 2-3 minutes until slightly thickened.
  7. Add spinach or kale and scallions; stir until greens wilt, about 1-2 minutes.
  8. Taste and season with salt and pepper as needed. Add more plant milk for creaminess or hot sauce for heat if desired.
  9. Remove from heat and serve immediately. Garnish with fresh herbs, avocado slices, or preferred toppings.

Notes

Press tofu well to remove excess moisture for best texture. Use firm or extra-firm tofu, not silken. Keep heat moderate to avoid drying or burning. Add plant milk gradually to achieve desired creaminess. Leftovers store well in the fridge for up to 3 days; reheat gently on stovetop with a splash of plant milk.

Nutrition

Keywords: tofu scramble, vegan breakfast, plant-based, easy tofu recipe, creamy tofu scramble, healthy breakfast, gluten-free tofu scramble

Find it online: https://blipflavor.com/easy-creamy-tofu-scramble-recipe-with-fresh-veggies-for-beginners/