Jump to Recipe
Tofu scramble recipe made with bell peppers and mushrooms. An easy meatless vegan breakfast that is full of good for you ingredients!
Today’s recipe is a long time coming.
Several years ago, I posted what would become one of my most popular recipes – my simple vegan breakfast hash.
I always thought that an eggless tofu scramble recipe would pair perfectly with that hash, and I finally got around to making it! It’s a great way to use tofu along with these tofu wraps.
I am not a big breakfast person usually, but this was one of the very best breakfasts I’ve ever eaten!
How to make tofu scramble
First, dice up one small onion and 3 cloves of garlic and add it to a large skillet.
I finally looked up the technical name of this cooking pan that I often refer to as a “large skillet” and it is called a jumbo cooker.
If you’ve seen many of my recipes, you may notice this big red pan pretty often.
I use it so often that the handle snapped off last week and I had to send Robbie to Walmart at 9 o’clock at night to get me a new one so that I could make this recipe.
Priorities, people!😂
It is definitely one of my top 3 most used kitchen tools.
If you don’t have one, I highly recommend it.
I have been using this pan for around 10 years now, and I think I’ve gone through 3 at this point.
Totally well worth the money!
You will saute the garlic and onion for around 5 minutes or so, until it begins to soften.
Drain your tofu and use a kitchen towel to pat it as dry as possible.
Place your tofu in the skillet, and use a potato masher to break it into small pieces.
You want to break it into an “egg” like texture.
Next, sprinkle on the turmeric (this helps color the tofu so that it looks like eggs), nutritional yeast, and paprika.
Cook your tofu for around 5 minutes, until it releases some of its moisture.
Next, add in your sliced baby bella mushrooms and diced red bell pepper.
You’re going to cook it all up for another 10 – 15 minutes, or until you see the liquid disappear from the pan and the mushrooms are nice and cooked down.
Sprinkle on salt and pepper to taste and it’s ready to serve!
This would be delicious served with my simple vegan breakfast hash or sweet potato hash, vegan sausage, and a slice of toast!
I microwaved the leftovers the next day and it was just as good, so this would be a great make ahead recipe as well!
I was pretty surprised just how much this tasted like scrambled eggs.
The only difference was that I personally have never cared much for scrambled eggs, but this tofu scramble was absolutely delicious!
I can definitely seeing this become a staple vegan breakfast recipe in our house.
I hope you try it and let me know what you think!
More Vegan Breakfast Ideas
- Simple Vegan Breakfast Hash
- The Best Vegan Breakfast Burrito
- Sweet Potato Hash
- Healthy Strawberry Banana Smoothie
- Easy Instant Iced Coffee
- Apple Cinnamon Overnight Oats
- My Favorite Green Smoothie Recipe
- Ginger Peach Detox Smoothie
Are you making this recipe? I want to see! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite!
Pin this recipe:
or save for later:
Tofu Scramble Recipe
Ingredients
- 14 oz extra firm tofu, drained and patted dry
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon olive oil
- 8 oz sliced baby bella mushrooms
- 1 red bell pepper, diced
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add garlic, onion, and olive oil to a large skillet
- Saute over medium high heat for 5 - 8 minutes, until onion starts to soften
- Drain tofu and pat dry with a dish towel
- Add tofu to skillet and use a potato masher to break it up into egg like texture
- Sprinkle on turmeric, paprika, and nutritional yeast
- Cook around 5 minutes, until tofu starts to cook off some of its moisture
- Add mushrooms and peppers and continue to cook an additional 10 - 15 minutes, or until liquid has evaporated and mushrooms cook down
- Salt and pepper to taste (I used 1 teaspoon of salt and 1 teaspoon of pepper)
- Serve alone or with a side of vegan breakfast hash
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 137Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 541mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 13g
Did you make this recipe?
Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
FAQs
Compared to scrambled eggs, scrambled tofu is lower in calories, saturated fat, and cholesterol, and higher in fiber. While eggs are a respectable source of protein, scrambled tofu is a better option for those looking to reduce their cholesterol intake or follow a vegan or vegetarian diet.
Can you eat eggs and tofu together? ›
Quick, easy, and healthy, Tofu and Eggs is the perfect meal for any weeknight dinner!
How long does tofu scramble last in the fridge? ›
How to store tofu scramble. Unlike scrambled eggs, once the tofu is scrambled it will sit happily in the fridge for 2-3 days in an airtight container. It might dry out a little so add a splash of plant based liquid such as soy milk or coconut milk when reheating it.
What is tofu scramble made of? ›
In addition to black salt, a mix of ground turmeric, garlic powder, onion powder, paprika, and chipotle chile flakes (crushed chipotle chilies) gives the scrambled tofu its savory flavors. The turmeric and paprika are especially important for the signature, egg-like yellow color.
Which is healthier, eggs or tofu? ›
In case you're wondering which is healthier, eggs or tofu, the match-up is surprisingly close. If you compare them per serving (1 egg to a 3.5-ounce serving of tofu), the tofu has a similar amount of calories and slightly more protein. Here's how they stack up: Calories: egg = 78 | tofu = 70.
Is tofu or eggs better for weight loss? ›
- Tofu is lower in saturated fat, lower in monounsaturated fat, and higher in polyunsaturated fats when compared to eggs. - Tofu is absent of cholesterol while eggs are very high in it. - Tofu is higher in carbohydrates (eggs have almost 0).
What not to mix with tofu? ›
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
How much tofu equals 2 eggs? ›
Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.
How many times a day can you eat tofu? ›
A moderate amount is defined as one to two servings of whole soy foods such as tofu, soy milk, edamame or soy nuts per day.
Can you eat tofu every day? ›
Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.
As with all perishable food items, never leave your tofu out of the refrigerator at room temperature for more than two hours. If the air temperature is 90°F or above, do not leave it out longer than one hour.
How to season tofu? ›
Marinate the tofu for at least 30 minutes to infuse it with flavor. Alternatively, you can skip this step and season the tofu right before cooking with a dash of salt and pepper or paprika and chili flakes.
How to make tofu taste good? ›
Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
What is the liquid around tofu? ›
Tofu is packaged in water to keep it fresh, but you need to press this water out to give it a firm bite, crisp it to perfection and allow it to absorb the flavours you are cooking with.
Why is tofu not frying? ›
You're not pressing out excess moisture.
Before frying, tofu should be pressed to eliminate any excess water. Sometimes, in a hurry to get dinner done, I skip this step. But I always regret it. The still-sort-of-wet tofu never gets as golden brown or as crisp.
Is tofu a good substitute for eggs? ›
Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.
Is scrambled tofu good for you? ›
Source of 'complete' plant protein
Soya, including tofu, is a useful source of plant protein, providing all nine of the essential amino acids we need for growth, repair and functions like immunity.
What is a healthy substitute for scrambled eggs? ›
Chickpea flour
Got a bag of unused chickpea flour in your kitchen? Try using it to make vegan scrambled eggs. Simply add water and mix until it a smooth paste forms, then add spices or chopped veg and cook just as you would regular scrambled eggs. The chickpea flour will take on a wonderful firm texture as it cooks.
Can tofu replace eggs? ›
To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.