March 16, 2014

Tofu Scramble with Spinach and Tomato




Tofu scrambles have been my go-to breakfast on the weekend whenever we have a little more time to linger and enjoy. They're such a fantastic plant-based replacement for traditional omelettes and scrambled eggs. I love how protein-packed, flavorful, and satisfying they are - definitely keeps me feeling (pleasantly) full for hours after. Plus it's only 9 ingredients and 30 minutes to make! Feel free to change around the spices - I'm a huge fan of cumin and smoked paprika so that's what I use. (In addition to the turmeric and "cheesy" nutritional yeast which gives it the yellow color.) Eat it as is, with avocado, or put it in tortillas to make breakfast burritos/tacos or on bread/bagels for a sandwich. So good! It also a wonderful breakfast-for-dinner option. Hope you enjoy too!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.


Vegan, gluten-free, oil-free

Ingredients
1 lb. extra-firm tofu
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric, more as desired
1/4 cup nutritional yeast (I use this brand)
Large handful baby spinach (or more)
Salt to taste

Directions
Dice onion and mince garlic.
In a large pan over medium-high heat, saute onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute for no-oil method.)
Meanwhile, remove some of the excess liquid from tofu. Then crumble tofu and chop tomatoes.
Add garlic to the pan, and cook for 30 seconds.
Add crumbled tofu and tomato. Reduce heat to medium and cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach, stir, and cook another 3 minutes until spinach is wilted.
Salt to taste if needed.

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Try it alongside some Roasted Homestyle Breakfast Potatoes! 😊








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21 comments:

  1. YES this is incredible! i don't eat eggs anymore either but i do miss them. and tomatoes and spinach? perfection!!

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    1. Haha thanks! I find this is an awesome replacement :) Hope you enjoy!

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  2. This sounds delicious! I've actually never scrambled tofu. Maybe it's time to start! :) I love the complimentary flavours of the smoked paprika and nutritional yeast.

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    1. Thanks Sharon! Yes - try it!! I hadn't done it before a couple months ago either and now we love it!

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  3. My favorite ingredient for tofu scramble is Indian Black salt or Kala Namak. It's actually pink. It has a sulphur smell and it imparts that wonderful, eggy taste that we all remember before going vegan. Just remember, a little goes a long way. You can pick up black salt at virtually any Indian market.

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    1. Hey Marcos! Awesome! Thanks so much for the message. Somebody else just left a message about Indian black salt on another recipe. I must try it soon!! :)

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    2. Yes, I used to use that salt exclusively! Don't be scared away by the smell, it's truly delicious!

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    3. Awesome Zoya! I still have yet to try it but thanks for the reminder - I'm on the lookout! It sounds so yummy and savory! :)

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    4. Easy to find at Amazon. They have Kala Namak, I us it all the time and love it!

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  4. I do my tofu scrambles with onion and garlic red and green peppers mushrooms turmeric black pepper mustard and then top it with salsa and avocados

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    1. Hi Jan! YUM :) I love the addition of mushrooms (can never get enough mushrooms in my life) and topping it with salsa and avocado. Delicious! Thanks for the comment!

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  5. Hi Kaitlin. Just made this scramble and loved it. Had to use green onions because that's what I had on hand and I squeezed a half lime over everything before adding the spinach. Winner!!! Thank you.

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    1. Hi Cyndi! Yay! Glad to hear you enjoyed it. LOVE green onions - great substitution!! :)

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  6. Very good! This is my first time using nutritional yeast in breakfast foods. I usually do not go for salt, but a lot of salt really brings out the flavors here. Thanks for posting!

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  7. Do you need to press the tofu first?

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    1. Hi Trixie! I never have with an actual tofu press - I just remove some of the excess water by pressing it down with my hands between paper towels :)

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  8. This was my first time having a tofu scramble and I will make this again for sure!

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    1. Hi Nicole! That's awesome to hear - glad you enjoyed it enough to make again!! :) Have a great weekend!

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  9. do we have to use nutritional yeast? can it be replaced or skip? i don't know where can we get it here

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    1. Hi Melani! You can just leave it out if you can't find it. It's not necessary, I just like to add it for a slightly cheesy flavor and creamy texture :) Hope you enjoy!

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