This tofu scramble recipe is the ultimate plant-based breakfast! Serve it with sliced avocado, salsa, and lots of veggies for an easy, fun, and flavorful meal.

Tofu Scramble

Tofu Scramble

Recipe by Sachin TiwariCourse: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Ingredients

  • ⅓ cup milk or any nut milk

  • garlic cloves, minced

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon turmeric powder

  • ¼ teaspoon cumin powder

  • 1 tablespoon-extra virgin olive oil

  • ½ cup diced onion

  • 200gm tofu, patted dry and crumbled

  • salt and freshly ground black pepper

  • Serving Suggestions
  • Tomatoes, salsa or pico de gallo

  • Avocado

  • Sautéed spinach or kale

  • Grated Cheese of your choice

Directions

  • In a small bowl, whisk together the milk, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture.
    Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
  • Serve with veggies, salsa, and tortillas, if desired.

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