How to make Tofu Scramble step-by-step
How to make tofu scramble step-by-step: a guide to making this plant-based alternative to scrambled eggs. Tofu scramble is the perfect vegan breakfast!
Servings 1
Calories 370kcal
Ingredients
- 1 teaspoon Sunflower Oil
- 1/4 Red Onion
- 100 grams Tofu
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Nutritional Yeast
- Salt + Pepper to taste
- 1/2 Large Tomato
- 1/2 cup Spinach
Instructions
- Finely dice the red onion. Julienne the spinach, and chop the tomato into chunks. Roughly chop the tofu block into large pieces.
- Heat the sunflower oil in a frying pan over low-medium heat. Add the red onion and saute until translucent.
- Add the tofu to the frying pan, and use a spatula or wooden spoon to break the tofu into smaller chunks.
- Add the turmeric and nutritional yeast, and salt and pepper to taste. Stir until the tofu is heated through.
- Add the spinach and tomatoes, if using. Cook until the spinach is slightly wilted.
- Serve hot with toasted sourdough. Enjoy!
Notes
- Leftover tofu scramble can be stored in the fridge for 1-2 days and reheated on the stovetop or in the microwave.
- You can sub spinach and tomatoes for any other vegetables you have on hand e.g bell peppers, mushrooms, kale.