Growing up I used to go to many American Breakfast joints in the area. My favorite was the egg and potatoes with bacon. Starting this vegan diet was unfamiliar. Having other egg alternatives and fake bacon in stores, provided comfortability for me just how this vegan tofu scramble does for me. Visiting this post you may need a new idea for a vegan breakfast or you are curious. This is a perfect American breakfast dish that really taste like the real thing but it is a vegan scrambled egg.
Estimated reading time: 4 minutes
You won’t regret it.
The best thing for being vegan is that there are thousands of plants that I can use to replicate foods from an omnivore diet. I don’t have to let go of every food I used to like. Yay!
How is it possible to transform tofu into a vegan scrambled egg?
Tofu has an egg texture already.
I included some common questions I had in the beginning of a vegan diet, which are the subheadings.
I want to inspire you to make it your own too. Go ahead and incorporate vegetables you are familiar with to incorporate into the vegan tofu scramble. I want this recipe to be catered to you 🙂
This vegan tofu scrambled egg and roasted potatoes serve as a hot meal, which is great for the winter time. This is great for any occasion or for the whole year!
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How is it a yellow color?
The coloring agent is turmeric!
It is a flowering plant and is a family member of ginger.
Turmeric is good for you in moderation; you don’t want to have too much. Turmeric has an orange color and with adding a teaspoon of it will be enough to create a yellow color like scrambled egg. Can we agree that we eat with our eyes? I do!!
The color, taste, and texture truly defines our memory of food. That is why we have foods we dislike and love! Those three characteristics helps us define the kinds of favorite foods we prefer.
Is it hard to make this vegan tofu scramble?
Not at all! This is super easy to make, and budget friendly too.
The kind of tofu we use for this recipe it extra firm tofu. It is also the same price as the other type of tofu which is firm. So that is a plus!
What I like about this recipe is that you might already have the ingredients. I used many items that I already use on a normal bases. I only had to buy tofu, potatoes, zucchini, spinach, and onion. Which is the fresh produce. I baked the potatoes with some oil.
What other side dishes can I eat with the tofu scramble?
Different sides I partner up with the vegan tofu scramble are bread, tomato & avocado salad, and/or lettuce wraps.
A splendid idea is creating a breakfast pizza with this vegan tofu scramble recipe, would be a delight!
Let’s get on with the recipe!
Hold on!
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On to the Vegan Tofu Scramble!
Vegan Tofu Scramble
Equipment
- cutting board
- knife
- measuring spoons
- large pan
- pot
- spatula
Ingredients
- 2 potatoes
- 12 oz. extra firm tofu 1 block of tofu
- 1 zucchini
- 2 cups spinach
- 2/3 onion
- 6 cloves garlic
- 1 tsp onion
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic
- 1 tsp turmeric
- 2 tbsp. nutritional yeast
Instructions
- Drain the tofu with a towel to get the excess water from it.
- Set the oven to 400 degrees Fahrenheit.
- Cut the potatoes into a centimeter sized cube because it will take less time to cook. Put it in a strainer and rinse with water so it’s less starchy.
- Bake the potatoes for 10 minutes, flip them over cook for another 10 minutes. Flip them over again with a drizzle of oil and cook for 8 minutes.
- Meanwhile cut the zucchini, onion and garlic. Cut them into the same sizes as the potatoes. Feel free to add any other vegetables you like. I normally add bell peppers but I forgot.
- In a big pan on medium to high heat, sauté the onions for about 3 minutes with 2 tbsp. of water. If the pan gets dry just add a little water at a time. Throw in the garlic and add some water if dry. When cooking the onions and garlic in water, it takes time for them to brown. That’s why I cook at medium to high heat.
- Next, add the nutritional yeast, pepper, salt, paprika, turmeric, garlic powder and onion powder.
- Add in the zucchini, cook for 1 minute. Then add in the tofu and crumble it with your hands. Add a little water if dry.
- Lastly, add in the spinach. Let it cook until it is wilted. Adjust taste with salt or pepper.
- Eat with a piece of bread and butter or stick with just potatoes! Enjoy!
Notes
- Frying the potatoes would be a little faster since the potatoes will be cooking in oil.
- Adjust how much salt and pepper you would like to add. I often have low sodium for my recipes.
- Cooking the tomatoes with the egg scramble will make it to hot to eat when off the stove. I used room temperature tomatoes to garnish on top.
- You may disperse the salt a little at a time while cooking the onion, the tofu and the veggies. It brings out the flavor and cooks well with it!
Nutrition
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