Quick and Healthy Tofu Scramble (Vegan Recipe)
New to tofu? Try this!! This incredibly tasty tofu scramble is great for brunch, lunch or even dinner! It’s naturally protein-rich, nut free, eggless, gluten free, and many friends have told me it tastes like eggs!
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It’s the perfect dish when you host brunch! Crowd pleaser among adults and children. Everyone wants seconds!
Healthy Vegan Tofu Scramble
Even if you don’t like tofu, you should give this a try because is so damn yummy!! Great dish for anyone really, vegan or not, everyone loves it! I love it because it’s:
Healthier than many other tofu scramble recipes I have seen.
Incredibly easy to make… you don’t need to be a chef to get this right.
Ingredients are mostly whole foods.
A great source of protein.
Ingredients
Baked tofu
Spring onions
Purple onion
Zucchini
Carrots
Nutritional yeast
Almond milk
Olive oil
Baked tofu: I use mostly baked tofu because there is no need to squeeze water from it and it has the best texture. I buy organic baked Jenny’s Tofu available at Whole Foods.
Vegetables: I change the veggies pretty much every time a I make it, using just what I have available, so sub away!
How to Make Tofu Scramble?
You need a food processor and a saucepan:
Chop your veggies and scramble the tofu in the food processor.
Warm up olive oil in a saucepan and sauté the veggies with spices.
Finally, add the tofu and almond milk and cook for another few minutes.
This Tofu Scramble Is
Nut free
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most tofu scramble recipes I’ve seen
Easy to make
Amazing as brunch, lunch dinner, or as a post-workout meal!!
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Quick and Healthy Tofu Scramble
New to tofu? Try this!! This incredibly tasty tofu scramble is great for brunch, lunch or even dinner! It’s naturally protein-rich, nut free, eggless, gluten free, and many friends have told me it tastes like eggs!
Ingredients (US Customary)
- 1 bunch spring onions
- 1/2 medium purple onion
- 1 medium zucchini
- 3 medium carrots
- 15 oz baked tofu
- 6 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 cup almond milk (unsweetened)
- 1 tsp salt
- Pepper to taste
- 1/2 tsp smoky chili powder (optional)
Ingredients (Metric)
- 1 bunch spring onions
- 1/2 medium purple onion
- 1 medium zucchini
- 3 medium carrots
- 425 grs baked tofu
- 6 tbsp nutritional yeast
- 1 tbsp olive oil
- 250 ml almond milk (unsweetened)
- 1 tsp salt
- Pepper to taste
- 1/2 tsp smoky chili powder (optional)
Instructions
- Chop your veggies.
- Scramble the tofu. If you use baked tofu, it’s easier to scramble it in the food processor (too hard to do this with a fork). For this, I split the tofu into 4 pieces and I scramble one piece at a time in my Ninja Blender with 2-3 pulses. If you use extra firm tofu, it’s easy to scramble it with a fork.
- Warm up the olive oil in a saucepan and sauté the purple onion for 7 minutes.
- Add all the veggies and spices, and sauté for another 5 min.
- Finally, add the tofu and almond milk and cook for another 5 minutes. That’s it!!
- Taste it and decide if you want more nutritional yeast or milk or salt (or chili). I don’t like my tofu scramble to be liquidly but some do, your preference!
Notes
Tofu: if you can’t find baked tofu, just use any extra firm tofu you can find, since these will have a higher water content, you will need aprox. 20 oz of extra firm tofu. The baked tofu brand I use is Jennys Tofu.
Portions and vegetables: if you don’t want to cook 6-8 portions, just split the recipe in half! In terms of veggies, use your favorite veggies. I use different veggies pretty much every time I make it. Sometimes it’s broccoli, tomatoes and mushrooms, or cauliflower, pickles and spinach, or peppers, radish and kale.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 180 | ||
| % Daily Value* | ||
| Total Fat 9g | 15% | |
| Saturated Fat 1.24g | 7% | |
| Total Carbohydrates 12g | 5% | |
| Fiber 4g | 14% | |
| Sugar 3g | 8% | |
| Protein 17g | 21% | |
*Values are based on a 2000 calorie diet.
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