This recipe is perfect for a laid-back weekend morning and is quick and easy to make. I actually find this even more flavorful than a regular egg scramble minus the guilt! Tofu is such a blank slate so it’s really easy to cater it to your tastebuds. I really love how moist this is too!
Hearty Tofu Sramble
Simple and tasty for a laid-back weekend brunch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 people
Ingredients
Scramble
- 12 oz extra firm tofu firm works too
- 2 tbsp oat milk for creaminess
- 2 tbsp olive oil
- 1/2 golden onion, sliced
- 1 red pepper, sliced
- 1 bag spinach about 2.5 cups
- 2 cloves garlic, minced
- 1 tbsp giardinera 2 tbsp is what I prefer
- 1 bunch dill, sliced garnish
- 2 slices Follow Your Heart smoked gouda cheese, chopped into small pieces optional
- 1 stalk green onion, sliced
Spices
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp red pepper
- 1 tsp cayenne pepper
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp turmeric
- 2 tbsp water depends on the texture of the spices
Instructions
- Drain tofu for at least 20 minutes wrapped up in a paper towel with something heavy pressing it.
- Prepare spice mixture in a small bowl by adding all of the spices and then the water to stir. It needs to make a nice watery paste.
- Chop up the onion, spinach, pepper, garlic, green onions, and dill. Then chop up your tofu into 1/4 inch slices and crumble with your fork or fingers.
- Heat up a medium frying pan on medium heat and add 2 tbsp of olive oil to the pan. Then add the onion and sauté for about 2 minutes. Then add the red pepper and sauté for 2 more minutes. Then add the garlic, then stir in the spinach gradually for about 2 more minutes.
- Once the vegetables are properly sautéed, add in the tofu and distribute evenly with the vegetables for 3 minutes. Add your oat milk to to the scramble to give it a creamy texture. Add your spices to the tofu-veggie mixture and sauté for about 6-8 minutes until the tofu is slightly golden-brown.
- Add in the giardiniera, optional vegan cheese, and drizzle with green onion and dill for about 1 more minute on low heat.
Ingredients:
Tofu Scramble:
- 1 12oz container of extra firm tofu (firm is fine too)
- 2 tbsp of oat milk (almond milk works too but oat is creamier)
- 2 tbsp of olive oil
- 1/2 golden onion, sliced
- 1 red pepper, sliced
- 1 bag of spinach, about 2.5 cups sliced
- 1-2 tbsp of giardiniera
- 1 bunch of chopped dill
- 2 slices of Follow Your Heart Smoked Gouda – thinly sliced
- 1 stalk of green onions, sliced
Spices: I like my food spicier so I usually add more spice than this, but whatever works for your palette 🙂
- 1 tsp of sea salt
- 1 tsp of black pepper
- 1 tsp of red pepper
- 1 tsp of cayenne pepper
- 2 tsp of cumin
- 2 tsp of smoked paprika
- 2 tsp turmeric
- 2 tbsp of water (this is added to the spice mix and is meant to be somewhat watery
Directions:
- Drain tofu for at least 20 minutes wrapped up in a paper towel with something heavy pressing it.
- Prepare spice mixture in a small bowl by adding all of the spices and then the water to stir. It needs to make a nice watery paste.
- Chop up the onion, spinach, pepper, garlic, green onions, and dill. Then chop up your tofu into 1/4 inch slices and crumble with your fork or fingers.
- Heat up a medium frying pan on medium heat and add 2 tbsp of olive oil to the pan. Then add the onion and sauté for about 2 minutes. Then add the red pepper and sauté for 2 more minutes. Then add the garlic, then stir in the spinach gradually for about 2 more minutes.
- Once the vegetables are properly sautéed, add in the tofu and distribute evenly with the vegetables for 3 minutes. Add your oat milk to give the tofu scramble a creamy texture. Add your spices to the tofu-veggie mixture and sauté for about 6-8 minutes until the tofu is slightly golden-brown.
- Add in the giardiniera, optional vegan cheese, and drizzle with green onion and dill for about 1 more minute.
- Now your lovely tofu scramble recipe ready!
- This recipe was modified from Minimalist Baker.
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