Tofu Scramble
Everyone should have a quick go-to tofu scramble recipe that they can go to during busy weekdays or meal prep. This dish can be made with any ingredients you have on hand and can be seasoned in various ways.
Equipment
- 1 baking sheet
- 1 Medium skillet
- 1 Chef's Knife
- 1 cutting board
Ingredients
- 14 oz. firm tofu
- 1 cup cauliflower cut bite sized
- 2 handfuls of spinach
- 5 baby bella mushrooms sliced
- 3 green onions sliced
- ½ cup cherry tomatoes halved
- 2 cloves of garlic minced
- 1 tsp turmeric
- ½ tsp curry powder
- 1 Tbsp + 1 tsp olive oil divided
- salt and pepper to taste
Instructions
- Preheat oven to 425°
- Drain and wrap tofu in a clean kitchen towel
- Chop cauliflower into bite size pieces and place on a baking sheet
- Drizzle with 1 Tbsp olive oil and salt and pepper to taste
- Bake cauliflower for 20 minutes flipping half way through
- Chop the rest of the vegetables and garlic
- Heat a medium sized skillet over medium heat and add 1 tsp of olive oil
- Once pan is hot crumble to tofu into the pan
- Add turmeric, curry powder, and salt a nd pepper to taste.
- Stir tofu occasionally and let get slightly browned, about 10 minutes
- Add garlic, green onion, and mushroom to the skillet with tofu and continue to cook for another 5 minutes
- Add tomatoes and cook for another 5 minutes
- Add spinach and allow to wilt
- Mix in the roasted cauliflower
- Taste for additional seasoning and serve.
Notes
You can use any vegetables you have on hand for this recipe. I also like to add vegan breakfast sausage and shredded cheese.
Tried this recipe?Let us know how it was!