Favorite Tofu Scramble
Vegan, gluten-free, protein-rich, fiber-rich and oh-so-delicious Tofu Scramble that’s loaded with nutrients and takes less than 20 minutes to make. The perfect breakfast, lunch or dinner. Packed with veggies, spices, herbs and so much flavor even your tofu skeptics friends will love it.
Ingredients
- 2 tsp olive oil
- ⅓ cup finely chopped onion
- 1 big garlic clove
- ¼ cup finely chopped red pepper
- 4 oz firm tofu - 125 grams
- ¼ tsp chili flakes
- ¼ tsp smoked paprika
- ¼ tsp turmeric
- ¼ tsp Kala namak - also called black salt*
- 1 tsp nutritional yeast
- 1 - 2 Tbsp unsweetened almond milk, optional
- ⅓ cup cherry tomatoes, halved
- ¼ cup peas
- ¼ cup parsley, finely chopped
- 1 tsp sriracha, omit if you don't like spicy food
- Salt and pepper to taste
TO SERVE
- 2 slices of rye or GF bread - toasted if preferred
- ½ avocado, chopped or mashed with a fork
Instructions
- Use a tofu press or simply wrap the tofu in a clean towel and place something heavy (like a couple of books) on top to press out excess water. After 5-10 minutes, crumble with your hands or mash it with a fork.
- Heat olive oil over medium heat.
- Add onions and sauté for about 3 minutes.
- Add garlic and red pepper and cook for 3 minutes.
- Add tofu, spices, Kala namak and nutritional yeast and cook for another 3 minutes; always stirring to keep the spices from burning. If it starts to stick to the bottom add 1 or 2 Tbps of unsweetened almond milk. If not, skip it.
- Stir in the tomatoes and peas. Cook for 2 more minutes, until the tomatoes begin to soften.
- Turn off the heat and add the parsley and sriracha. Stir to combine.
- Season with salt and pepper.
- Serve and enjoy!
Notes
*Adds an eggy taste. Even if you are not a fan of eggs (I’m not), try not to skip it. It’s so flavorful and delicious when combined with all the other spices.