Let’s be honest here, eggs are a hard thing to replace. And whenever I’m asked “what’s the thing you miss most now that you’re vegan?”, my answer is almost always eggs.
They were always an easy go-to dish, and incredibly versatile. But, knowing what I do about them, I prefer to let them be chicks, and find plant-based ways to satisfy that craving.
It’s taken me a really long time to find a tofu scramble recipe that I deemed worthy of sharing. Hubby and I are very particular about scrambles, and creating one that had all the elements of a traditional scramble took a lot of time and effort (and tasting!)
Most importantly, I wanted a scramble recipe that could be made using every day pantry ingredients. No searching for overpriced, egg substitutes or exotic spices. Just simple, clean ingredients that will create the perfect eggless-yet-eggy base for breakfast (or dinner…)
What I love best about this recipe is that it’s so adaptable. The base is the same, but you can load it up with whatever fillings you prefer. And you can use the filling in a number of ways too (hello quiche!)
So, grab your choice of veggies, plant-based meats, and cheese alternatives and get scrambling!
Ultimate Tofu Scramble
This is our current favorite, but you can swap out our veggies for your faves, and/or add vegan cheeses and faux meats too!
Ingredients:
1 block extra firm organic tofu, crumbled.
1 medium onion, diced
2 cloves garlic, minced
2 tbsp soy sauce or tamari
4 tbsp veg broth for sauteeing (or 2 tbsp olive oil if you prefer)
1 cup sliced mushrooms
1 cup grape tomatoes, halved
1 cup baby spinach
1/4 cup nutritional yeast
1/2 tsp tumeric
salt and pepper to taste
Directions:
In a deep pan, heat veg broth or oil on med high heat. Add onions and mushrooms and saute for 5 min until translucent. Add garlic and saute an additional 2 min. Add in spinach and tomatoes (or whichever veg you prefer) and saute until soft or wilted. Add soy sauce and stir to combine.
Add tofu to the pan, along with nutritional yeast and tumeric. Mix well to combine and cook for approx 5 min to warm through. (If the scramble is a bit dry, add more veg broth or water – 2 tbsp at a time – to make it more egg like.)
Season with salt and pepper. Add vegan shredded cheese if using and stir until melted.
Serve immediately, or use as a filling for wraps, quiche, etc.
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