By Toni Okamoto
I’ve made this tofu scramble a million times and it has always come out perfect! The recipe was originally created by my friends Gina and Jeremy on Plant Based on a Budget, and I modified it slightly for the Guide to Cruelty-Free Eating.
Like a lot of our recipes, you can mix and match ingredients based on what you have on hand. For the scramble photographed above, I kept it simple with spinach and red bell pepper, but in the past I’ve added olives, or finely chopped potatoes, tomatoes, etc.
It’s a great breakfast entree that is delicious paired with potatoes, toast, and vegan sausage! Let us know how you try it!
Ingredients:
- 12 oz firm tofu
- crumbled 1/2 yellow onion
- 2 cloves garlic
- 2 tbsp cooking oil
- 2 tbsp non-dairy margarine
- 1-1/2 tbsp turmeric
- 1 tsp oregano
- 3 tbsp nutritional yeast
- your favorite veggies
- salt & pepper to taste
Directions:
In a large frying pan, cook the tofu, diced onions, and minced garlic in the oil for a few minutes. Add margarine, let it melt, and stir so that it coats the tofu. Add in the turmeric, oregano, and nutritional yeast and stir again. Add in most of your veggies. If you are using veggies that cook longer (such as broccoli, carrots, or potatoes), you’ll want to let them cook for about 10 minutes before adding in veggies that cook fast (such as mushrooms, kale, spinach, and tomatoes). Cook the whole mixture for about 15 minutes.
I’ve made this many times–everyone, even non-veg folks like it. I like to bake cubed potatoes and sweet potatoes in the oven until a little crispy and toss them in at the end. So excited by your new outreach program!
Yum! I love tofu scramble! Some other spices to try: onion powder or shallot powder in place of fresh onions, garlic powder if you don’t have time to deal with fresh garlic, cayenne pepper for a kick, and thyme in place of oregano.