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    Tofu Scramble

    February 2, 2019 by Denise Bustard 8 Comments

    Home / Recipes / Meal Prep Breakfast / Tofu Scramble

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    Tofu scramble that tastes so similar to actual scrambled eggs! Vegan, gluten-free, packed with veggies and ready in 20 minutes!

    It's been a few years since I shared my last tofu scramble with you, and it was time to update the recipe a bit! Today's new and improved recipe tastes SO good, almost like real scrambled eggs. It's creamy and soft, with a ton of flavor, and SUPER simple to prepare!

    tofu scramble in frying pan

    And the best part about this recipe is how simple it is to prepare.

    You don't need to press your tofu out, and you can have breakfast ready (or four meal prep portions) in just 20 minutes!

    Don't forget to pin this post to save it for later!

    We love this tofu scramble because:

    • it tastes so similar to real scrambled eggs
    • it is vegan, gluten-free and packed full of veggies
    • it works great as a meal prep breakfast and makes four portions

    ingredients for tofu scramble recipe on cutting board

    How to make it

    1. Mash tofu up in a container. Leave some chunks.
    2. Chop veggies. I used mushrooms, bell peppers and asparagus, but you can use up what you have in the fridge!
    3. Mix up the spices and nutritional yeast in a small container.
    4. Cook! First sautee the veggies until soft, then add in the crumbled tofu, spice mixture, and some water. Mix until the spices are absorbed into the tofu.
    5. Enjoy immediately, or portion out into meal prep containers.

    mashed tofu for the tofu scrambled eggs

    Is the nutritional yeast necessary? 100% YES! This is what gives the tofu scramble the delicious umami 'scrambled eggs' flavor. You can find them in the health food section of most grocery stores or on Amazon.

    How long does it keep? I have a 4 day rule with my meal prep recipes and this tofu scramble still tasted amazing on day 4!

    How do you reheat it? I just pop it in the microwave and heat until it's steaming hot! I enjoyed mine served on toast.

    Can you freeze it? Excellent question, and I have not tried this exact recipe, but I have frozen crumbled tofu before successfully so I think this would freeze/thaw well too. If you find it has extra moisture upon thawing, just drain it before reheating.

    vegan tofu scramble in meal prep containers

    Watch the video below to see how to prep this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    Tips & equipment

    • I used my very basic non-stick pan
    • meal prep containers- I love these ones!
    • looking for more tofu recipes? Check out this Air Fryer Tofu, this Easy Baked Tofu Recipe and this Peanut Ginger Tofu Stir Fry!
    overhead shot of a large skillet filled with tofu scramble
    Print Recipe
    5 from 5 votes

    Tofu Scramble

    Course: Breakfast
    Cuisine: American
    Calories: 131kcal
    Author: Denise Bustard
    Servings: 4
    Tofu scramble that tastes so similar to actual scrambled eggs! Vegan, gluten-free, packed with veggies and ready in 20 minutes!
    Prep Time15 mins
    Cook Time10 mins
    Total Time30 mins

    Ingredients

    • 1 tablespoon olive oil
    • ½ bunch asparagus (chopped, ends removed)
    • 1 cup mushrooms (sliced)
    • 1 cup bell pepper (chopped)
    • 12 oz extra firm tofu (crumbled)
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon turmeric
    • ½ teaspoon salt
    • 3 tablespoons nutritional yeast
    • ½ cup water

    Instructions

    • Heat olive oil in a large nonstick pan over medium heat.
    • Add the asparagus, mushrooms & bell pepper, and cook for 5-7 minutes, until softened. 
    • While veggies are cooking, stir together the onion powder, garlic powder, turmeric, salt and nutritional yeast.
    • Once veggies are soft, add the tofu, spices and water. Stir until completely combined and all spices have been absorbed into the tofu, around 3-4 minutes.
    • Remove from heat and enjoy!

    Storage

    • Portion out into 2-cup capacity meal prep containers and store in the fridge for up to 4 days. It may be possible to freeze these but it has not been tested yet.
    • To serve, heat in the microwave until steaming hot.

    Nutrition

    Serving: 0.25batch | Calories: 131kcal | Carbohydrates: 10g | Protein: 11g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 51.2mg | Calcium: 42mg | Iron: 2.9mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Sweet Potato Pancakes
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    https://sweetpeasandsaffron.com/about

    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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