• Alison Elliott

Vegan Tofu Scramble

Are you looking to meal prep for breakfast or lunch? You have found the perfect recipe. This vegan tofu scramble is very easy and quick to make and tastes amazing. It is super healthy and filled with plant protein. It will keep you energized all day. It can be served and eaten so many different ways. Try the recipe below.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes


Ingredients:

1 Block extra firm tofu

2 tbsp. Avocado oil (or Sunflower or Canola)

1 Onion (chopped)

2 c. Mushroms (chopped)

1 Bell pepper (chopped)

1 c. Cherry tomatoes (halved)

1 can Black beans

1 c. Marinara sauce

1 c. Fresh spinach

1 tbsp. Nutritional yeast

1/2 tsp. Salt

1/4 tsp. Black pepper

1/2 tsp. Onion powder

1/2 tsp. Garlic powder

1/2 tsp. Turmeric powder

1/2 tsp. Cumin powder

1/2 tsp. Chili powder


Method:

Wrap the tofu in a towel and place in between two plates. Put a heavy cookbook on top of the plate and press the juice out of the tofu for 1-4 hours (or over night). Heat 1 tbsp. of avocado oil in a frying pan. Crumble the tofu in your hands and add it to the heated oil. Cook for 10-15 minutes or until golden brown.


In another frying pan simultaneously heat 1 tbsp. of avocado oil. Add the onion and mushrooms and cook for 3 minutes. Next, add the bell pepper and cherry tomatoes and cook for another 5 minutes. Then, add the black beans and marinara sauce. Cook for 2 minutes. Finally, mix in the fresh spinach and seasonings: nutritional yeast, salt, black pepper, onion, garlic, turmeric, cumin, and chili powder. Add the cooked tofu and stir the scramble together well. Option to serve as is or with TFF homemade Backyard Salsa, or as a Breakfast Burrito. The scramble also tastes great over quinoa or rice. Store in the fridge for up to 1 week.


Serving Size: 4-6