I know tofu isn’t for everyone, but I also know more people should give it a try. Tofu is a great way to get in protein without the cholesterol. And there are tons of ways to prepare it! The most typical ways to make tofu is by baking or sautéing. But you can also make an easy tofu scramble! I found this awesome recipe by Jessica Gavin that inspired me to try this recipe.
I started making this breakfast when I got tired of oatmeal. I’ve found that breakfast is the most challenging meal to get excited for when you’re plant-based. It seems like you’re limited to a smoothie or a big bowl of oats. And I’m sure you are in the same boat as me growing up with bacon, pancakes, eggs, and more bacon. This is when we have to put on our thinking caps and come up with something a little more exciting.
I’ve heard you can add in turmeric for yellow coloring and black salt for an eggy taste. But I kept it really simple since it was my first time making scrambled tofu. I’ve also heard you should use medium or soft tofu, but I used firm tofu and I didn’t have any issues with the consistency. I feel that anything softer than firm would become too mushy for me. I’d love to know if you give this a try and what you think!
1 T olive oil
8 ounces firm tofu
1 red Bell pepper
1-4 red or yellow onion
1 handful spinach
Pat tofu dry and place it on a towel with something on top like a heavy pot, for 10-15 minutes
While the tofu is drying, add the olive oil to a skillet over medium heat and add the onion and bell pepper. Cook for at least 5 minutes.
Add the spinach and season with salt and pepper. Cover and steam for 3 minutes.
Next, grab your tofu and crumble it with a fork. Add it to the pan and cook for 10 minutes or until tofu is slightly browned
Add salsa on top and serve with fruit or breakfast potatoes!
More vegan recipes:
Don’t forget to share and subscribe.
Peace & Love,