Vegan Tofu Breakfast Scramble Recipe By Tasty Food

TOFU SCRAMBLE

Steps:

• Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.
• Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
• On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don't find oil is necessary, but you can cook in 2 teaspoons of oil.

VEGAN TOFU AND SPINACH SCRAMBLE

Steps:

• Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
• Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

BASIC BREAKFAST TOFU SCRAMBLE

Steps:

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast!