This Tofu Veggie Scramble is one of my favorite breakfasts!
It is simple to make and has a ton of healthy things going on.
To get the tofu to be that eggy yellow – sauté it up with some turmeric. You get all of the health benefits that turmeric has and your brain is tricked into thinking you are eating eggs 😉
Before I was vegan I ate eggs ALL the time. I think if I had known how to make tofu like this, I would have given up eggs a long time ago.
For the veggie portion of this scramble I used garlic, onions, zucchini, peppers and jalapeño. A traditional combo that has a lot of flavor and adds a little bit of crunch.
I like to serve this with a side of toast and topped with fresh herbs and a little bit of salsa.
This is also the perfect breakfast for meal prepping. Make a batch of this on Sunday and just heat up a portion each morning. You get a hot breakfast everyday with minimal work.
Need some more breakfast inspiration? Check out these Vegan Breakfast Tacos.
Spicy Tofu Scramble
- 1 tsp. olive oil
- 3 garlic cloves diced
- 1/4 yellow onion diced
- 1/2 medium zucchini sliced in half rounds
- 4 small sweet peppers or 1 bell pepper diced
- 1/2 jalapeño optional
- 1/2 block firm tofu drained
- 1 tsp. turmeric
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- pinch of red pepper flakes
- salt and pepper to taste
- OPTIONAL TOPPINGS
Heat a pan over medium heat. Add olive oil, garlic and onion to pan. Sauté for 3-4 minutes, stirring frequently. Add zucchini, peppers and jalapeño to pan and sauté for an additional 2 minutes. Move to one side of the pan.
Add drained tofu block to the pan and begin to break it up with a potato masher or wooden spoon.*
Add turmeric, garlic powder, and cayenne pepper to tofu and sauté until heated through. Combine tofu and veggies and add red pepper flakes, salt and pepper.
Serve immediately with toast and optional toppings.
*Do not over-mash. The tofu will continue to break up as you sauté.