I don’t know about you, but I feel like tofu gets such a bad reputation. Can you blame us, though? I grew up thinking you just eat the plain tofu the way it is. The first time I ever tried tofu, I cut it into blocks and put it on top of a salad as my protein substitute. It was absolutely disgusting. I hated tofu ever since! However now, as plant-based queen, I eat a lot of tofu. One of my favorite things in the world to make is scramble in the morning for breakfast. So today, I’m going to show you how to make a delicious cheesy tofu scramble and introduce you to your new best friend, nutritional yeast.
Cheesy Tofu Scramble
I am one of those people that have savory taste buds. If I ever crave something sweet, I almost always need to eat something salty afterwards. For breakfast, as much as I love waffles and pancakes, nothing beats a savory tofu scramble. In fact, a tofu scramble should be the first thing you learn how to master when you’re transitioning or dabbling into a plant-based lifestyle.
The (not-so) secret ingredient here is the nutritional yeast. If you don’t know, this is basically crack for vegans. It’s absolutely addicting and makes everything taste so cheesy and delicious. Confession time: I may have actually eaten a tiny spoonful of just nooch. I’m obsessed, I know. Adding these nooch babies on the tofu scramble will give it a completely different taste and is honestly 1000x better than regular tofu scramble.
This cheesy tofu scramble is
uh, well, cheesy
savory
mouth-watering
great on toast with ketchup!
Related recipe: Easy Vegan Maple Butter | One Ingredient
For this recipe, I used half a block of tofu, but you can literally make as much as you want and just adjust the seasonings (which I honestly just eyeball). I do believe the half a block is a good amount for one person, but if you’re adding tons of toppings, it may actually serve two people. Unless of course, you have my appetite.
Recipe for Cheesy Tofu Scramble
The ingredients for this are tofu, olive oil, turmeric, garlic powder, onion powder, cumin, nooch, garlic, onions, green pepper, soy sauce, and tomato! I also seasoned it with sea salt which is optional. The olive oil is a simple drizzle on the pan so I didn’t include a specific amount on it. Honestly, this whole recipe was measured for this post, but feel free to eyeball all the spices, add more of one or less of the other. It’s YOUR breakfast!
The first thing you’re gonna do is press the tofu. If you’re fancy, use a tofu presser. If you’re like me, paper towels is the way to go here! I just squeeze the excess water out of the tofu so it is nice and dry for the scramble. It doesn’t have to be perfect but try to squeeze as much as you can out of it.
On a plate, break the tofu with either your hands or a fork into small pieces- these should be all different sizes, similar to a regular scramble. Now you can add some salt and mix
In a medium sauce pan, drizzle olive oil and heat over medium-high. Add the vegetables and cook for 2-4 minutes, until fragrant. Add the tofu mixture and stir. At this point, you can start to add all the spices in and stir to melt them into the tofu. Leave the nooch for last.
That’s basically it! Serve on top of toast with an extra drizzle of nooch and you’re ready for the best savory breakfast you could have.
Looking for more vegan recipes? Check out: The Best White Wine Sangria
Ingredients
- 8 oz extra firm tofu
- 1 tsp turmeric
- 1/2 tsp of cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp nutritional yeast
- 1 tsp garlic, minced
- 1/4 cup yellow onion, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup tomato, diced
- 1 tsp of olive oil
- 1 tsp of soy sauce
- sea salt, to taste
Instructions
- Press the tofu with a presser or paper towels until most of the liquid is out
- On a plate, break the tofu with your hands into small and large pieces, like a regular scramble
- Add sea salt and stir
- In a medium sauce pan, add the olive oil and heat over medium-high
- Add garlic and stir until fragrant, 1-2 minutes
- Add the rest of the vegetables and cook for 3-4 minutes
- Add the tofu and mix
- Start to add all of the spices, starting with turmeric
- Mix each spice in before adding the next one
- Add the nutritional yeast last, mix well.
- Cook for another 3 minutes
- Take off the heat, add another sprinkle of nutritional yeast and serve immediately
- Enjoy!
If you end up making this amazing cheesy tofu scramble recipe, tag me on Instagram @thetinyherbivore so I can see your creations! Feel free to use the hashtag #thetinyherbivore so I definitely don’t miss it! What do you guys think of this recipe? Let me know in the comments below or DM me on Instagram!
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[…] Cheesy Tofu Scramble | Vegan The Tiny Herbivore July 26, 2019 […]