This vegan tofu scramble is soft and creamy, and a great plant-based alternative to scrambled eggs. Made with tofu, turmeric, nutritional yeast, and simple seasonings, it is packed with veggies.
Meal prep-friendly vegan breakfast ideas that are high in protein can be hard to find, but this tofu scramble will not disappoint. Just like chocolate chia pudding, and steel cut oats, it's easy to prep and delivers big on flavor.
Creamy, soft, and filled with flavor - this tofu scramble is absolutely delicious. Not only is it simple to prepare, but this recipe also makes four meal prep portions to store away for the week ahead.
Best of all, there's no need to press the tofu before cooking. Less preparation time = more time saved - which is always a win in our books!
Reasons You'll Love This Recipe
- it's packed with flavor from the turmeric, nutritional yeast and other simple spices
- it's filled with plant-based protein for a healthy breakfast that will keep you fuelled for longer
- it works great as a meal prep breakfast and makes four portions
- Tofu - tofu can come in different firmnesses; for this recipe, you may use firm or extra-firm tofu. Avoid soft or silken.
- Veggies - mushrooms, bell peppers, and asparagus add a nutritional punch to this recipe, but consider it a 'clean out the fridge' recipe. Broccoli, cauliflower, or spinach might also work nicely!
- Nutritional yeast - gives the tofu a cheesy, savor flavor. Find it in the health foods section of your grocery store.
- Spices - turmeric adds a pop of bright yellow colour and some subtle spice/ warmth. Onion and garlic powder add depth of flavor that seeps right into the tofu.
Step by step directions
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 mashed 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 immediately, or portion out into meal prep containers.
100% YES! This is what gives the tofu scramble the delicious umami 'scrambled eggs' flavor. You can find them in the health foods section of most grocery stores or on Amazon
Our general rule with meal prep recipes is 4 days in the fridge, in an air tight container. This tofu scramble still tasted amazing on day 4!
You can pop it in the microwave and heat until it's steaming hot! It's great served on toast.
We have not tried freezing this exact recipe, but we did have sucess with freezeing crumble tofu. This tofu scramble should freeze/thaw well too. If you find it has extra moisture upon thawing, just drain or blot it before reheating.
Storage + Reheating
- Fridge - cool completely, then portion out into individual 2-cup meal prep containers. Refrigerate in air tight containers for up to 4 days. It may be possible to freeze these but it has not been tested yet.
- Reheat - heat in the microwave until steaming hot.
- 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
- ½ cup water
Spices and seasonings
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- 3 tablespoons nutritional yeast
- Cook veggies - 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.
- Combine spices - While veggies are cooking, stir together the onion powder, garlic powder, turmeric, salt and nutritional yeast.
- Cook tofu - Once veggies are soft, add the mashed 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 immediately, or portion out into meal prep containers.
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