Basic Tofu Scramble

While I don’t miss eating eggs at all, I do often crave a savory and comforting dish reminiscent of the classic scrambled eggs I grew up eating. That’s where this tofu scramble comes in. It’s easy, no-frills, with minimal dishes to clean up after cooking. Eat it as-is with some hot sauce or my personal favorite, ketchup, or jazz it up with anything your heart desires. This will give you a tasty base for all of your wildest tofu scramble dreams.

Fun fact: I learned how to spell “bouillon” today.

Recipe below, or follow this no-nonsense pdf link.

Basic Tofu Scramble

makes 2-ish servings

ingredients:

  • 1/4 cup hot water + 1/4 tsp vegan bouillon (or just use 1/4 c veggie stock)

  • 12 oz extra firm tofu

  • 3 tbsp nutritional yeast

  • 2 tbsp hummus

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp turmeric

method:

Mix the water and vegan bouillon until the bouillon is dissolved and set aside. In a separate bowl, mix all of the other ingredients with a fork until well combined, leaving some texture to the tofu. Add the broth to a non-stick skillet and set on medium heat, then add the tofu mixture. Cook until heated through and steaming, about 5-7 minutes.

Fun stuff to add:

  • spinach

  • tomato

  • literally any vegetable

  • vegan cheese

  • tempeh bacon

  • black salt for egginess

  • ketchup ♥♥♥

  • salsa and avocado

Basic Tofu Scramble
veganEverlyrecipe, breakfast, vegan, tofu, easyComment