Tofu Breakfast Scramble

This easy 20-minute tofu breakfast scramble is a delicious savoury breakfast packed with veggies. The scramble is made up of onion, mushroom, tofu, pepper and tomatoes, however you can also add in any veggies you’d like! Serve it with avocado and arugula and enjoy! You can also make a breakfast burrito with the scramble (recipe here!).

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 3

Ingredients

• 1 onion
• 1 tbsp olive oil (see notes for oil-free)
• Handful of mushrooms
• 2 cloves of garlic
• 1 block extra-firm tofu (about 350g)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp turmeric powder
• 1 red bell pepper
• Handful of cherry tomatoes (about 10-12)
• Pinch of salt
• 1 avocado
• 2 cups arugula (approx)

Garnishes

• Sesame seeds
• Basil leaves
• Black salt
• Garlic mayo (omit for oil-free)

Equipment

• Non-stick frying pan

Instructions

1. Dice an onion then fry in a non-stick pan on medium heat with a tbsp of olive oil (see notes for oil-free), stirring occasionally.
2. Chop mushrooms and mince garlic, then add to the pan with the onions and continue stirring.
3. Crumble a block of extra-firm tofu and add to the pan once the onions and mushrooms have cooked down.
4. Add soy sauce, turmeric powder and a pinch of salt to the tofu and mix well until the tofu turns yellow.
5. Thinly slice a bell pepper and cut cherry tomatoes in half, then add to the scramble. Fry for another few minutes.
6. Taste the scramble and add more salt to taste if needed. Once the scramble is done, remove from heat and serve with sliced avocado and arugula.
7. Optionally, you can garnish with sesame seeds, 1-2 basil leaves, black salt (which gives an “eggy” taste to the tofu!) and a garlic mayo dressing. The garlic mayo can be made by mixing 2 tbsp vegan mayo, 1 tsp lemon juice, 1/2 tsp garlic powder, and 1-2 tsp of water. Drizzle the garlic mayo on the scramble.
8. Enjoy immediately or in a breakfast burrito (check out my recipe here!).

Notes:

*For an oil-free version of this tofu breakfast scramble, simply fry onions and mushrooms in water or vegetable stock instead of olive oil, and omit garlic mayo drizzle.

*Leftovers of the scramble can be stored in the fridge and reheated later!