Vegan Tofu Scramble
Growing up I had ketchup with scrambled egg, which everyone thought was absurd. Although, if you wanted to try it go ahead Hot sauce is another option for those who like it spicy! Best vegan breakfast for a high protein and low calorie meal.
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
Calories: 248kcalCarbohydrates: 39gProtein: 18gFat: 3gSaturated Fat: 1gSodium: 491mgPotassium: 1339mgFiber: 8gSugar: 5gVitamin A: 2038IUVitamin C: 51mgCalcium: 104mgIron: 4mg
Tried this recipe?Let us know how it was!