Vegan Tofu Scramble Breakfast (WFPB, Oil-Free)
This vegan tofu scramble is the perfect plant-based breakfast! It is oil-free, gluten-free and pairs well with many vegetables.
- ¼ cup red pepper (chopped)
- ¼ cup green pepper (chopped)
- ½ cup mushrooms (chopped)
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon dry mustard
- 1 tablespoon nutritional yeast
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt (optional)
- 2 tablespoons almond or oat milk
- 1 tablespoon scallions (chopped)
- 175 grams tofu (medium-firm or firm)
Add chopped peppers and mushrooms to a pan. Heat on the stove on medium heat for 5-10 minutes. Stir occasionally and add a bit of water if needed to prevent sticking.
While the vegetables are cooking, drain your tofu and mash it up in a bowl. I just squeeze it with my hands. You could also use a fork or masher.
Add all remaining ingredients to the bowl with the tofu and mix it all together.
When you are done heating the vegetables for 5-10 minutes, add the tofu mix to the pan and heat for about 5 additional minutes. Mix everything in the pan while it cooks. If sticking occurs, add a bit more plant milk or water.
Remove the pan from heat when your tofu scramble is finished. Top with avocado and more scallions if desired.
Nutrition info. includes 1/8 teaspoon of salt. If you want to reduce the amount of sodium in this recipe, omit the salt.
If you can't find a package of tofu that can easily be broken into a block of 175 grams, you should use a food scale to ensure that you have the correct amount of tofu for this recipe. I buy a block that is 350 grams and simply cut it in half.
Calories: 224kcal | Carbohydrates: 15g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 446mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 80mg | Calcium: 255mg | Iron: 3mg