This vegan tofu breakfast scramble recipe is so simple and a great alternative to scrambled eggs! Full of protein and veggies, it is very versatile. You can eat it on it’s own, or serve it in a tortilla with other fixin’s to make breakfast burritos! Also, feel free to sub any veggies in lieu of what I’ve listed here. I used mostly what I had on-hand already, but I think mushrooms, or kale or red and orange peppers would be delicious in this. Or, since it’s squash season, zucchini and yellow squash as well! Go big! Tofu breakfast scramble will be your new go to recipe for a quick and easy breakfast.

 

Vegan Tofu Breakfast Scramble
Serves 6
A hearty, healthy vegan breakfast. Serve by itself, or in tortillas for breakfast burritos!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 blocks of extra firm tofu (14 oz packages), drained and pressed
  2. 2 T. olive oil, plus some extra to coat a skillet
  3. 1 cup grape tomatoes, halved
  4. 3 cups fresh spinach
  5. 1/2 bag frozen diced potatoes
  6. 2 t. cumin
  7. 2 t. chili powder
  8. 1 t. garlic powder
  9. 1 t. turmeric
  10. 1 t. salt
  11. 1/3 C. water
  12. Pepper to taste
  13. Cilantro for garnish (optional)
Instructions
  1. Drain both packages of tofu and set on a plate lined with paper towels. Set another few layers of paper towels on top, then place something heavy like a cast iron pan on top of the tofu to weigh it down. Let it drain/press for 15 minutes.
  2. In the meantime, prep your veggies and your sauce.
  3. For the sauce, add all seasonings to a small bowl. Add water and stir until combined and dissolved. Set aside.
  4. In a large pan, heat olive oil over medium high heat and add the veggies. Saute for 2 minutes.
  5. Push the veggies to one side and crumble both blocks of drained tofu into the other side of the pan. Saute for an additional 2 minutes, then drizzle the sauce over the tofu and stir until the tofu takes on the color of the sauce.
  6. Then, do a big stir to combine all the veggies and tofu in the pan. Cook for an additional 7 minutes.
  7. In another skillet while the veggies and tofu are cooking, cook the potatoes. Coat the bottom of the skillet with olive oil and heat over medium high heat. Add 1/2 a bag of frozen potatoes in a single layer, cover, and cook for 5-7 minutes on one side, then flip and cook 5-7 minutes on the other, until golden brown.
  8. Once tofu is done, remove from heat. Stir in the cooked potatoes.
  9. Garnish with some additional salt and pepper to taste, and cilantro.
  10. Serve by itself or in a tortilla!
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Auntie Jen http://auntiejen.com/