My go-to Tofu Scramble. A hearty vegan and gluten-free breakfast made with tofu, zucchini, corn, and kale. Made in just 10 minutes for a quick and wholesome morning meal.
If you’ve been around for a while then you know I love a good tofu scramble. In fact, if I had to eat just one meal for the rest of my life, I’m 99% certain that I would choose a tofu scramble. With so many variations, there are endless options when it comes to this godsend of a savory breakfast. And no matter how you flavor it, it’s going to give you a hearty, protein and veggie-packed meal that will fuel you up for hours. Tofu scramble, I love you!
On this blog, I’ve already shared a few of my favorite recipes. There are the Mexican Tofu Scramble and Greek Tofu Scramble recipes as well as my Easy Vegan Scrambled “Eggs“. These are all recipes I love, but truth be told, since last summer when I was on my zucchini kick this Zucchini and Corn Tofu Scramble recipe is all I’ve been eating.
It’s like for a brief moment in the morning when I dive into my summer vegetable tofu scramble, it’s summer all over again.I think you’re going to love this veggie-packed vegan scramble as much as I do! Let’s take a closer look.
I love this vegan tofu scramble because:
- It’s incredibly easy to make, which for me is a huge bonus since most mornings start off getting the kids dressed, fed, and ready for school.
- My kids love it, which is also a huge bonus since my extremely picky eaters only believe in three food categories: fruit, bread, and chocolate.
- It’s filling, hearty, and packed with vegetables, protein, and flavor.
- There are hundreds of variations for this tofu scramble. Throw in whatever vegetables and herbs you’ve got lying around you’ve got yourself a brand new breakfast every morning.
Ingredients for my go-to tofu scramble
This particular tofu scramble that I’ve been making since last summer has a handful of my favorite ingredients. Those ingredients are:
- Nutritional Yeast
- Bell Pepper
- and Kale
The best part of this summer scramble is that most of these ingredients you can get right out of your garden!
How to make the perfect vegan tofu scramble
Perfecting a tofu scramble is not hard, friends. In fact, tofu scrambles are one of the easiest meals to make and, better yet, they are packed with protein, vegetables, and important vitamins and minerals for a breakfast to feel great about.
Step One – Prepare the Tofu
Drain and press the water out of the tofu. If your tofu is water packed, a tofu press is the best choice for draining the water. Once your tofu is dry, place it in a large bowl along with the nutritional yeast, salt, and pepper. If you want an extra eggy flavor, add some black salt to the mixture as well. Black salt is high in sulfur giving you that perfect eggy taste and smell.
Best tofu for tofu scrambles
I recommend using firm or extra firm tofu (not silken) for tofu scrambles. You want tofu that will keep some structure when it’s sautéed with the vegetables. Avoid high-protein super firm tofu (like this one) as they are so firm that you will not get the desired egg-like texture.
This is one of my favorite brands for tofu scrambles.
What is nutritional yeast?
As I mentioned, the tofu gets mixed with nutritional yeast. For those of you who don’t know, nutritional yeast is a food additive that is made from deactivated yeast. It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see picture above) and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin.
Nutritional yeast is commonly added to foods to give it that nutty cheesy flavor such as popcorn, tofu pasta, cheese sauces, and nut-based cheeses. For more information about nutritional yeast, here’s a great article on it. And if you haven’t tried it yet, I highly recommend you pick some up and start experimenting.
But, I digress. Let’s get back to our tofu scramble.
Step two – Sauté the vegetables
For this vegan tofu scramble, I like to small dice my vegetables so that they are similar in size to the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
Start by sautéing the onions for about 2 minutes. Add the bell peppers and zucchini and sauté for another 2-3 minutes until the vegetables are cooked all the way through. At this point, add the corn. Keep in mind, if you are using frozen corn, this will add some water to the vegetable mixture and take a minute or two longer to absorb than canned corn.
Step three – Add the tofu
Once the water from the vegetables has absorbed, add the tofu/nutritional yeast mixture to the pan. Sauté the tofu, stirring occasionally, until the tofu is cooked all the way through. Add the chopped kale and cook until the kale has wilted.
Tips and Tricks for making the perfect Tofu Scramble
Friends, I have been making tofu scrambles for a long time and here are a few of the tips I’ve picked up from the years.
- Cut your vegetables small. I like to small dice my vegetables so that they aren’t much larger than the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
- I have tried this with many different vegetables. Two of my favorite variations are adding mushrooms or swapping out the kale for spinach.
- Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
- For a more eggy flavor, add a pinch of black salt to the tofu.
- Serve with vegan parmesan, homemade salsa or top with hemp hearts.
- Serve immediately. Leftover tofu can be stored in the refrigerator for up to 2 days.
Other Tofu Scramble Recipes
- Mexican Tofu Scramble
- Rancheros Tofu Scramble
- Spinach and Mushroom Tofu Scramble
- Greek Tofu Scramble
- Southwest Tofu Scramble
Are you ready to give my go-to tofu scramble a try? Let’s take a look at the recipe below.
Keyword: Tofu Scramble
Servings: 2 people
Calories: 155 kcal
Author: Sarah McMinn
- 1 tbsp. avocado oil, (or cooking oil of choice)
- 1/4 heaping cup red onions, diced
- 1/2 cup red bell peppers, seeded and diced
- 1/2 cup zucchini, diced
- 1/3 cup corn, frozen or canned
- 2 leaves kale, de-stemmed and chopped
Place tofu in a bowl and gently break it into pieces with your fingers until it resembles scrambled eggs. Add nutritional yeast, black salt (if using), and salt and pepper. Mix to combine and set aside.
Heat avocado oil in a large skillet placed over medium heat. Add onions and sauté for 2-3 minutes, until translucent and fragrant. Add bell peppers and zucchini and sauté for an additional 2-3 minutes until vegetables are cooked all the way through. Stir in corn and cook for 1 minute until heated.
Add the tofu mixture to the skillet and stir together, cooking for about 5 minutes until the tofu has heated all the way through. Toss in the chopped kale and sauté for 1-2 minutes longer until the kale has wilted.
Divide between two plates and serve with toast or roasted potatoes.