My Go-To Tofu Scramble

Tofu scramble has been a staple in my diet for years and it’s definitely one of my favourite weekend breakfasts. Enjoyed on its own, or with a side of roasted veggies, a bit of salsa or guacamole, or a slice of toasted sourdough, it’s so so tasty! My friends and family love it too and I get requests for it regularly.

If you’re new to the world of tofu scramble, let me tell you, this dish is a game changer. The crumbled tofu is reminiscent of scrambled eggs, and I love jazzing it up with tons of veggies and aromatic spices. Turmeric, the anti-inflammatory superstar, gives the dish a yellowish colour and nutritional yeast adds a subtle hint of cheesiness.

When you read through the recipe you’ll notice I’ve listed an ingredient called “black salt” or “kala namak”. Although it’s called black salt it’s actually pink in colour. It’s not quite as salty as regular salt and it has a slightly sulphuric essence. It adds an eggy taste and aroma to the dish. I really enjoy adding it to the scramble, but it’s not necessary if you don’t have any on hand. If you want to try it out, you can usually find black salt at Indian or ethnic grocers, some health food stores, or you can order it online.

I hope you enjoy this dish as much as I do. If so, please share your feedback in the comment section below and/or tag me on social media with your photos. I love to see what you’re cookin’!

TOFU SCRAMBLE

Makes 4 - 6 servings

Ingredients:

1 tablespoon extra virgin olive oil or coconut oil 
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced 
1 teaspoons turmeric
1 tablespoon chili powder, optional
1 zucchini, diced
2 - 3 cups of chopped mushrooms, roughly chopped, optional 
1 block organic firm or extra firm tofu, crumbled into small pieces
1/4 cup nutritional yeast
2 - 3 tightly packed cups of leafy greens of your choice
Sea salt or black salt (kala namak) and pepper to taste

Directions:

Warm the oil in a large skillet over medium heat. Sauté onions with a few pinches of salt, cook, stirring often, for about 5 minutes, or until they become slightly transparent. Add the peppers and sauté for a couple minutes until softened, then add the minced garlic and cook for another minute.

Stir in the chili powder and turmeric. Cook for 1 minute. Add in the mushrooms and zucchini, cook, stirring every so often, to allow them to release water (approximately 5 minutes).

Mix in the crumbled tofu. Then stir in the nutritional yeast.  Then add the leafy greens and cook them until they’ve wilted and have become bright green. Taste and season with salt and pepper. Serve immediately with a side of roasted potatoes, topped with avocado slices, and/or a few splashes of your favourite hot sauce. 

Will keep in the fridge for 5 days stored in an airtight container. 

If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough program, which is a crash course in plant-based health, nutrition, and meal planning. For details about the program click here. You can also join the Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition.

Photography by Ana Tavares.