Prep 15 mins
Cook 0 mins
This tofu scramble is my favorite breakfast. It's quick, easy, and perfectly seasoned for eating alone or on a sandwich. Originally published by user submission at VegWeb.
- 1 lb firm tofu
- 1 tablespoon nutritional yeast
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon onion powder
- 2 tablespoons low sodium soy sauce
- Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.
- Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.
Soooo Good!! This is such a quick and easy recipe (my favorite kind). I used a splash of soy sauce due to being scared of what the entire amount would due. Next time I may use a little less tumeric only because of my personal taste. I too added veggies and loved it. This is a must have recipe!!!
So surprised at how well this turned out! I've tried a few tofu scramble recipes (including a couple "cheesy" variations) and just wasn't liking them much - they were ok, but I didn't think tofu for breakfast was going to work out for me. This is it!! And it's so simple! This is going to become my staple "scrambled eggs" dish! Thank you so much for posting! :)
Yum. I forgot to put in the soy sauce, and it was so good, I probably won't use it when I make it again (tomorrow). I made half a batch and got three meals out of it (serving it on a tortilla). This is especially delicious with shredded Daiya "cheddar" on top.