Loaded Tofu Scramble

I love making this loaded tofu scramble. It’s a delicious dish to make for breakfast or brunch.

The perfect late breakfast.

Tofu

There’s a lot of people out there who’ll say you need to use a specific type of tofu to make a scramble. I’m here to tell you: it doesn’t really matter all that much. I like using firm or even extra firm tofu, but that’s just my personal preference. Plus, the Asian grocer right around the corner sells it for a fantastic price. But, you can use medium soft tofu just as well. The only type of tofu I’d avoid for a scramble is silken tofu.

If you like a ‘runnier’ scramble, you could use a soft tofu. Or add a splash of plant based milk. In this loaded tofu scramble I find the vegetables give off enough liquid.

Seasoning

Really you can use any spices you like for this scramble. I love a tofu scramble that’s been seasoned well. Specifically, I love adding paprika, thyme, dried onion, garlic powder, some chilli flakes. Also completely optional for this dish: za’atar. I still have a jar of the stuff that a friend gave to me. Gosh so delicious.

Two spices that I’d say are a must: the black salt (kala namak) and turmeric. The turmeric provides a lovely colour and the black salt the eggy flavour. I believe that’s due to the sulfuric qualities of the salt.

Get all those yummy flavours in there.

I enjoy this scramble on a piece of sourdough toast. With a spoonful of homemade aioli. Of course, you can just buy a jar of vegan mayo. This is also fabulous in a breakfast burrito. And it’s a great make ahead dish, pop it in a container and that’s an easy, protein-filled breakfast or lunch on the go!

Be sure to check out this quick recipe how-to on Instagram.

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Loaded Tofu Scramble

A staple for any brunch or maybe even breakfast burrito! A few vegetables, tofu, and seasoning. Ready and on the table in 15 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 people

Course: Breakfast, Brunch, Lunch

Cuisine: Brunch

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 tbsp olive oil
• 1 white onion
• 2 cloves of garlic
• pinch of salt
• 1 red pepper
• 125 grams mushrooms
• 10 cherry tomatoes
• 250 grams tofu
• cracked black pepper
• 1 tsp dried onion
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp za'atar (optional!)
• ½ tsp turmeric
• ½ tsp kala namak/black salt
• ½ lemon
• 250 grams spinach

To serve with

• 4 slices bread (sourdough is my go-to)
• 2 tbsp aioli or vegan mayo

Equipment

• Pan

Method

 

1. put a pan on a medium high heat. add the olive oil. chop up the onion and garlic.
2. add to the pan with a pinch of salt.
3. chop up the pepper, mushrooms, tomatoes. add the pepper and mushrooms to the pan. cook out liquid of the mushrooms and then add the tomatoes. 
4. crumble up the tofu. add to the pan.
5. add all the spices and lemon juice. stir well. 
6. add in the spinach, cook down a bit. 
7. get your toast ready with some vegan mayo or aioli and top with the scramble.

   dig in!

Notes

Make this gluten free by using GF bread! 

Tried this recipe?Let us know how it was!