Roasted Poblano Tofu Scramble
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This Roasted Poblano Tofu Scramble is the perfect vegan breakfast! Filled with veggies and protein-packed, this is great for meal prep!
I love a tofu scramble! It is a great substitute for scrambled eggs and packs a ton of protein into your breakfast. Plus, there are SO MANY ways to switch up a tofu scramble. Today I am making this Roasted Poblano Tofu Scramble. The roasted poblanos add a great flavor…and also extra veggies. This is great served with avocado and toast on the side.
Tofu Scramble 101
Here are some of my tips for making a tofu scramble:
- When it comes to a tofu scramble I usually like to use firm or extra firm tofu. You get good texture, and it holds its shape.
- Make sure to drain and press the tofu first. No need to overthink this. Just place the drained tofu on a plate and place a heavy plate or bowl on top of it. Let it sit for 5-10 minutes and drain off the liquid that comes out of the tofu block.
- To use black salt or to not use black salt. A lot of tofu scramble recipes call for Kala namak (or “black salt”). It has a sulfur, “eggy” taste. It isn’t my personal fave, so I just skip it. But, if you do decide to use it, just know that a little goes a long way!
- Turmeric is a must! I love to add lots of different seasonings to my tofu scramble, and turmeric is the one you can’t skip. It not only gives it that great yellow color, it also has lots of medicinal purposes. Healthy and pretty…sign me up!
- This is a great way to get in your veggies! The whole point of making a scramble is to get a ton of nutrients in one meal. You can add whatever veggies you like, but here are some of my faves: garlic, onion, tomato, bell peppers, poblanos, asparagus.
Step One: Roast the Poblano Peppers
The first step is to broil the poblanos. You can do this over an open flame or pop them in the oven under the broiler. You really want them to get nice and charred – this will make them easier to peel.
Once they are blackened on both sides, place the peppers in a bowl and cover with a kitchen towel for 10 minutes. This will allow them to steam. Remove the towel and when they are cool enough to handle, peel off the skin. Transfer both peppers to a cutting board and remove the stems and seeds. Cut the peppers into bite-sized pieces.
Step Two: Make the Scramble
Heat some oil in a skillet over medium heat. Add diced onion & garlic and cook for 3 minutes. Add the tofu and crumble with a wooden spoon or potato masher.
Add turmeric, garlic powder, onion powder, salt & pepper and sauté until well combined. Add the poblano & tomatoes and cook for a couple more minutes.
Step Three: Serve
When the tofu is ready, you can serve it up. Eat it on its own or you can add some optional things like toasted bread, avocado slices, cilantro or hot sauce.
This tofu scramble is great for meal prep breakfasts. Whip up a batch on Sunday and you will have breakfast ready to go for the next few days!
Need more recipe inspo? Check these out:
Roasted Poblano Tofu Scramble
Ingredients
- 2 poblano peppers
- 2 tablespoons oil separated
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 14-ounce block firm tofu drained & pressed
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- salt to taste
- 1 cup cherry tomatoes halved
- hot sauce, cilantro, avocado, toast optional, for serving
Instructions
- Place the peppers on a baking sheet and drizzle with 1 tablespoon of oil. Place them on the top rack in the oven under the broiler. Cook until blackened on one side, then flip to blacken the other side. Remove from the oven, place in a bowl and cover with a kitchen towel to steam for 10 minutes.
- Remove the kitchen towel from the peppers, and when cool enough to handle, peel the skins off. Remove the stems and seeds from the peppers. Cut into bite-sized pieces.
- Heat the remaining oil in a skillet over medium heat. Add the onion & garlic and cook for 3 minutes. Add the tofu and crumble with a wooden spoon or potato masher. Add the dry seasonings and sauté until well combined. Add the poblano & tomatoes and cook for a couple more minutes.
- Serve hot with the optional toppings. I like to serve mine with toast and avocado on the side.
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