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!
- 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
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!
- 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.