Here’s the thing: I’ve never been much of a breakfast person. But this tofu scramble definitely gives me something to look forward to on a laidback Sunday morning. It’s also a great way to clean out your veggies and prepare your fridge for the new week.
This tofu scramble can be served several ways — my favorite is paired with Siete’s cassava flour tortillas and a side of avocado. I mean, hellllloooo: tortillas (gluten free), avocado (healthy fats), turmeric (anti-inflammatory). Simply delicious and good for you.
You could also serve on toast with a side of tomatoes; or on a bed of arugula with a side of potatoes for a more filling brunch. Mimosas optional.
For a really good scramble, I prefer extra-firm tofu. It crisps up perfectly and holds the flavor for a super satisfying meal.
PrintVegan Turmeric Tofu Scramble
Ingredients
Scramble Ingredients:
- 3 tsp, avocado oil
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 cups, baby spinach
- 1/2 block extra firm tofu
- 1 tsp Navitas turmeric powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- Salt, pepper, cayenne to taste
Sides & Toppings (Optional):
- Tortillas
- Toast
- 1 avocado, sliced
- Cilantro
Instructions
- To prepare, mince garlic and shallots then dice bell pepper into small cubes.
- Drain tofu block. Using a paper towel, press to remove any excess water. Place block onto a plate, then scrape with a fork from top to bottom until crumbly.
- Place avocado oil, minced garlic, shallots and diced bell pepper into pan. Sauté over medium heat until bell pepper begins to soften, approximately 3-5 mins.
- Add tofu crumbles, turmeric, garlic powder and cumin to pan. Mix well and sauté another 1-2 mins.
- Add spinach and continue to sauté until it begins to wilt.
- Add nutritional yeast, then season with salt, pepper and cayenne to taste.
- Serve immediately with tortillas or toast, then top with cilantro and sliced avocado.
