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 ScrambleCourse: BreakfastDifficulty: Easy
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.
⅓ cup milk or any nut milk
2 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
Grated Cheese of your choice
- 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.