Vegan Tofu Scramble with Turmeric

Tofu scramble topped with avocado slices served alongside bread topped with jam.

4.50 from 8 votes

Vegan Tofu Scramble with Turmeric

A protein packed vegan tofu scramble seasoned with turmeric, cumin and nutritional yeast that tastes remarkably close to scrambled eggs. Ready in 15 minutes, loaded with vegetables and perfect for meal prep all week long.

Prep Time5

Cook Time15

Total Time15

Course: Breakfast

Cuisine: vegan

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

16 oz firm or extra firm tofu pressed or drained
2 teaspoons avocado or coconut oil
2 cloves garlic minced
1 cup finely chopped red onion
1 cup button mushrooms chopped
2-3 Tablespoons water if needed
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon sea salt
½ teaspoon ground pepper
1 cup shredded kale or baby spinach
¼ cup nutritional yeast
hot sauce to taste (optional)

Instructions

Drain and press the tofu to remove as much moisture as possible. Once pressed crumble into bite sized pieces and set aside.
16 oz firm or extra firm tofu
Add oil to a large skillet over medium heat. Once hot, add garlic and onion and cook for about 3-4 minutes or until onions begin to soften.
2 teaspoons avocado or coconut oil, 2 cloves garlic, 1 cup finely chopped red onion
Add the mushrooms and crumbled tofu to the pan and cook for about 10 minutes stirring occasionally. If the tofu starts to stick add a splash of water to the pan.
1 cup button mushrooms, 2-3 Tablespoons water
Add the turmeric, cumin, salt and pepper to the pan and stir to combine. Then add the kale and nutritional yeast. Stir and cook for an additional 3-4 minutes. Taste and season with additional black pepper and sea salt, if needed. Serve the scramble warm with sliced avocado and fresh herbs. I like cilantro.
2 teaspoons turmeric, 2 teaspoons cumin, 1 teaspoon sea salt, ½ teaspoon ground pepper, 1 cup shredded kale or baby spinach, ¼ cup nutritional yeast

Notes

Pressing tofu: The more moisture you remove before cooking the better the texture. Wrap the tofu in a clean kitchen towel and press firmly using a heavy pan or a tofu press for at least 15 to 30 minutes if you have the time.
Cumin: Start with 1 teaspoon if you prefer a milder flavor and add more to taste.
Black salt: For a more egg-like flavor add a pinch of kala namak or black salt right before serving.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or microwave in 30 second intervals. Not recommended for freezing.

Nutrition