Vegan Tofu Scramble
Vegan Tofu Scramble is a gluten free, dairy free, lacto ovo vegetarian, and vegan morn meal. This recipe serves 2. One portion of this dish contains approximately 17g of protein, 13g of fat, and a total of 288 calories. For $1.76 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 37 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 15 minutes. This recipe from Feasting at Home requires olive oil, bragg's liquid aminos, turmeric, and mixed veggies. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. The Vegan Popeye Tofu Scramble, Vegan Tofu and Spinach Scramble, and Tofu Scramble are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon olive oil
¼ of an onion, diced
2 garlic cloves ( rough chopped ) or use powder ( add with the turmeric)
2-3 cups chopped veggies – use “saute-able” veggies like – asparagus, snow peas, mushrooms, shredded cabbage, chard, kale, bell pepper, zucchini, carrots… you get the idea. Use what you have.
8 ounces tofu, blotted with paper towels, and either cut into cubes, or crumbled
salt and pepper to taste
¼-½ teaspoon turmeric – optional ( see notes)
very small 1 tablespoon soy sauce or Bragg's liquid amino acid
additional toppings- fresh herbs or scallions, sprouts, avocado, sriracha, seeds – sunflower, hemp, pumpkin seeds – all optional.
Equipment:
frying pan
spatula
bowl
Cooking instruction summary:
InstructionsHeat oil in a large skillet. Saute onion 2 minutes over medium high heat, then turn heat to medium add garlic and other veggies. Lightly salt. Saut until al dente, turning heat down if necessary and/or covering.Once veggies are just tender, make a well in the center of the pan and add the tofu, and saute it back at medium heat. If the tofu sticks instead of adding more oil- try letting it form a golden crust, before trying to flip it, and use a metal spatula. (When something browns in a pan, it will naturally detach from the pan.)Season tofu with salt, pepper and turmeric. When tofu is starting to have some crispy edges, fold it into the veggies, and taste. If it tastes bland, it most likely needs a little salt and I like to add a very tiny drizzle of Braggs liquid aminos or soy sauce. ( Use a light hand).Many people like to add nutritional yeast for a rich, cheesy flavor- so feel free to add teaspoon or two if so inclined.Divide among two bowls and add sliced avocado, sprouts, scallions or chopped herbs, and a few seeds. Top with sriarcha hot sauce if you like!
Step by step:
1. Heat oil in a large skillet.
2. Saute onion 2 minutes over medium high heat, then turn heat to medium add garlic and other veggies. Lightly salt. Saut until al dente, turning heat down if necessary and/or covering.Once veggies are just tender, make a well in the center of the pan and add the tofu, and saute it back at medium heat. If the tofu sticks instead of adding more oil- try letting it form a golden crust, before trying to flip it, and use a metal spatula. (When something browns in a pan, it will naturally detach from the pan.)Season tofu with salt, pepper and turmeric. When tofu is starting to have some crispy edges, fold it into the veggies, and taste. If it tastes bland, it most likely needs a little salt and I like to add a very tiny drizzle of Braggs liquid aminos or soy sauce. ( Use a light hand).Many people like to add nutritional yeast for a rich, cheesy flavor- so feel free to add teaspoon or two if so inclined.Divide among two bowls and add sliced avocado, sprouts, scallions or chopped herbs, and a few seeds. Top with sriarcha hot sauce if you like!
Nutrition Information:
covered percent of daily need
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