There are people who refrain from eating foods that come from animals. Call them vegans, plant-based, or just different, they exist and they love delicious recipes.
One area of particular importance is breakfast. Scrambled eggs are a commonly eaten breakfast food in the United States. People who choose not to eat animal products would have to say no to this protein-packed meal. That is until they find this amazing and simple scrambled tofu recipe.
This recipe is one of my favorite recipes of all time. Whether you are looking to add scrambled tofu to your breakfast, breakfast burrito, or your noodle dishes, this scrambled tofu is a perfect fit.
Since this is made with tofu, onions, and nutritional yeast it contains high levels of protein, Omega-3 and Omega-6 fats, B vitamins, calcium, iron, and manganese. When compared to a traditional scrambled egg recipe, this recipe is much more nutrient-dense.
Making this recipe is simple. The only equipment you will need is a skillet, knife, cutting board, and a spatula. I prefer to use a cast-iron skillet. Follow the provided instruction for this incredible substitute for scrambled eggs.
Ingredients
- 1 block extra firm tofu
- 1 Tbsp. oil, to sauté
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 2 Tbsp. nutritional yeast
- 1/2 teaspoon turmeric
- Salt and black pepper, to taste
Directions
- In a medium skillet over medium-low heat, add 1 tablespoon of oil. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent.
- Drain the tofu.
- Using clean hands, finely crumble the tofu into the skillet and mix well. Evenly sprinkle the turmeric and nutritional yeast over the mixture and stir until tofu is well coated and the tofu has turned yellow, like eggs. Cook for 5-7 minutes more, or until the egg mixture has dried out to your desired consistency.
- Remove the scramble from heat. Adjust seasonings to taste and serve warm. Enjoy!
