Veggie Tofu Scramble

This Veggie Tofu Scramble is a hearty, flavorful, and protein-packed dish that’s perfect for breakfast, brunch, or even a quick weeknight dinner. Packed with vibrant vegetables and seasoned to perfection, this plant-based recipe replicates the texture and savory taste of traditional scrambled eggs while being completely vegan. It’s customizable based on your favorite vegetables or whatever you have in the fridge, making it a versatile and nutritious addition to your meal rotation. Serve it on its own, with toast, or in a tortilla for a delicious breakfast burrito.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil (or any cooking oil)
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 1 small zucchini, diced
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp plant-based milk (unsweetened)
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Prepare the Tofu: Drain the tofu and pat it dry with a clean towel. Crumble it into small, bite-sized pieces with your hands or a fork. Set aside.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes. Stir in the bell pepper, zucchini, and garlic, and cook for another 4-5 minutes until the vegetables are tender.
3. Add the Tofu: Push the vegetables to one side of the skillet and add the crumbled tofu to the empty side. Sprinkle the turmeric, smoked paprika, cumin, and chili powder over the tofu. Stir to coat the tofu evenly in the spices.
4. Combine and Season: Mix the tofu with the vegetables and season with salt and pepper. Stir in the nutritional yeast (if using) and the plant-based milk to make the scramble creamy.
5. Add Spinach and Tomatoes: Fold in the chopped spinach and cherry tomatoes. Cook for 1-2 minutes, just until the spinach wilts and the tomatoes soften slightly.
6. Serve and Garnish: Remove the skillet from heat and garnish with fresh parsley or cilantro if desired. Serve hot as is, or pair with toast, avocado, or a tortilla for a wholesome meal.

Tips:

• For extra flavor, try adding a splash of soy sauce or tamari while cooking.
• Customize the vegetables based on your preference; mushrooms, kale, or carrots make excellent additions!