Scrambled Tofu is a quick, protein-packed vegan breakfast that mimics the texture of scrambled eggs using firm silken tofu, bright tomatoes, green onions and warming turmeric. It’s an ideal meat-free morning option served with bran muffins, toast, or roasted potatoes.
Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins
Servings: 4 (Yield: 4 servings)
Ingredients
- 1 tbsp olive oil
- 1 bunch green onions, chopped (white + green parts)
- 1 (14.5-oz) can peeled & diced tomatoes with juice
- 1 (12-oz) package firm silken tofu, drained and mashed
- Ground turmeric, to taste (start with 1/2 tsp)
- Salt & pepper, to taste
- 1/2 cup shredded Cheddar cheese (optional — omit for vegan)
Directions
Step 1 — Sauté aromatics: Heat olive oil in a medium skillet over medium heat. Add the chopped green onions and sauté until tender (2–3 minutes).
Step 2 — Add tomatoes & tofu: Stir in the diced tomatoes with their juice and the mashed tofu. Use a spatula to break up the tofu so it resembles scrambled eggs.
Step 3 — Season & simmer: Season with turmeric, salt and pepper. Reduce heat to low and simmer until heated through and flavors meld, about 5–7 minutes.
Step 4 — Finish & serve: If using, sprinkle with shredded Cheddar cheese to melt before serving. Serve hot with bran muffins, toast, or avocado slices.
Cook’s Note: Use firm tofu for a bit more texture; silken yields a creamier scramble. Add sautéed mushrooms or bell pepper for extra veggies.
Nutrition (per serving — approximate)
Calories 190 • Total Fat 12g • Saturated Fat 5g • Cholesterol 18mg (if using cheese) • Sodium 306mg • Carbs 10g • Fiber 2g • Protein 12g