Tofu Scramble
Tofu Scramble for breakfast takes the place of a traditional old favorite, without eggs! This a staple in our family and crazy easy to change it up for the pickiest eaters in the family.
Servings 6 people
Calories 134kcal
Ingredients
- 2 containers extra firm tofu (non-GMO)
- 1 tablespoon vegan butter
- 1/2 cup sweet onion diced small
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Himalayan black salt
- 1 tablespoon low sodium soy sauce, gluten-free
- 1.5 cups baby spinach, chopped
- salt and pepper to taste
Optional Toppings
- 1/4 cup green onions, diced
- 1/4 teaspoon red pepper flakes
Instructions
- Drain tofu with a tofu press, between paper towels or with a heavy pan to remove excess drain liquids. You can even drain the tofu the night before for a firmer texture.
- Using a large frying pan, melt vegan butter, add diced onion and cook until lightly browned. Remove the onions and set to the side.
- Using your hands, crumble the tofu into the same pan. Stir in dry ingredients, and soy sauce. Cook on medium-high heat until tofu is browned stirring occasionally. Don't stir too much takes time for the tofu to brown.
- Stir in spinach until just wilted add back in the onions. Salt and pepper to taste.
- Remove from heat and enjoy!
Optional Toppings:
- Top with green onions and red pepper flakes.
Notes
Add your own spin on this great tasting breakfast scramble.
You can go for a Mexican flare with fresh tomatoes, sliced avocado, and salsa.