Protein rich and savory tofu scramble! This hearty and satisfying vegan tofu scramble can be enjoyed at breakfast, brunch or even lunch! Perfect for those who are looking to cut down on their cholesterol and yet don't want to skimp on taste. This is a hearty healthy breakfast.
Prep Time 10 minutes
Cooking Time 15 minutes
Yields 2-4 Servings
8 ounces Extra Firm Tofu (226g)
1 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
½ tsp tumeric
½ tsp Smoked Paprika
1 tsp Dijon Mustard
½ tsp Garlic Powder
½ tsp Onion Powder
⅓ cup Almond Milk (80ml)
Salt and pepper
2 cloves of garlic (minced)
Mash the tofu with a fork but leave some nice big chunks.
Add the nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, salt & pepper and onion powder to a bowl.
Pour in the almond milk and whisk it all together, until you have a nice sauce.
Add the olive oil to a pan and add minced garlic, sauté for a minute.
Add the tofu until lightly browned, being careful not to break it up too much when moving it around the pan.
Add the sauce and fold it in until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
Serve with cherry tomatoes and sliced avocado.
Optional- add mushrooms or kale, swiss card and other greens when you sauté garlic for additional nutrient packed meal.