So much flavor and color!
Loaded Tofu Scramble: so flavorful and colorful! It's a delight for the eyes as well as the tastebuds! This is a favorite recipe of family members I cook for regularly outside the home (I transport servings of this recipe using 1 cup "Souper Cubes" - see the video below to see these silicone cubes in action!).
I also took this Loaded Tofu Scramble to a brunch gathering recently and several people really enjoyed it, asking me for the recipe. ...so here we go! 😄
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Make the prep easy and quick!
There are several ways to make the prep easy and quick! I often buy some of the ingredients pre-prepped to save on time. Since I make this and other recipes with these ingredients quite a bit, I like to keep these items on hand:
- pre-diced frozen onions
- or consider using a pack of frozen diced onions and peppers combined!
- pre-sliced mushrooms
- pre-minced garlic
- pre-chopped frozen spinach
Loaded Tofu Scramble: So flavorful and colorful! VIDEO!
Come along and watch me prepare this recipe!
FAQ
I definitely prefer the texture and flavor absorbability of regular (firm or extra firm) tofu in my tofu scramble. However, using silken vs regular tofu (or a combination) is a personal preference.
If you have the time, using fresh garlic here would be preferable. Lately, I've been choosing to save time in cooking by purchasing several pre-prepped ingredients.
When you freeze tofu, the texture changes a bit, becoming more spongy and absorbent.
I've been batch cooking and freezing ¾+ cup servings of this Loaded Tofu Scramble in 1 cup silicone Souper Cubes to transport to family members outside my home. Though I haven't tried this recipe after being frozen and reheated myself yet, this has become my family members' favorite breakfast!
📖 Recipe
Loaded WFPB Tofu Scramble
Equipment
- large, nonstick saute pan (I use a 12 inch) ceramic coated pans are fabulous!
- medium-large bowl
Ingredients
- 2 14 oz containers firm or extra firm tofu (regular, not "silken" tofu)
- 1-2 Tbsp tamari (or soy sauce)
- ½ cup nutritional yeast seasoning
- ⅛-1/4 tsp black salt (Kala Namak)
- 1 Tbsp onion powder
- 1 tsp fajita seasoning (I like the Penzey's brand)
- ½ tsp ground cumin
- 1 tsp turmeric powder
- 1 cup onion, diced (I usually use yellow onion but red/purple onion would be great here too)
- 8 oz mushrooms, sliced
- 10 mini peppers, diced (red, yellow, orange)
- 2 tsp garlic, minced
- 1 can black beans, rinsed & drained (optional)
- ¾ cup frozen chopped spinach (fresh spinach works well, too!)
- salt and pepper, to taste
Instructions
Prep and season the tofu
- Drain the tofu and lightly pat dry.
- Crumble each block of tofu into a medium to large bowl.
- Drizzle the tamari over the tofu and stir to lightly coat the crumbled tofu pieces.
- Add the nutritional yeast seasoning, black salt, onion powder, fajita seasoning, cumin, and turmeric to the bowl and gently stir to evenly combine.
- Set the bowl of seasoned tofu to the side.
Saute the vegetables
- Heat the saute pan to medium-high heat.
- Add the diced onions and diced peppers, and turn the heat down to medium, stirring continuously, 2-3 minutes.
- Add the minced garlic and stir about 30 seconds more.
- Next, add the sliced mushrooms and stir occasionally, about 2-3 minutes more or until the onions are translucent and the mushrooms have released much of their juices, cooking down in size.
Bring the tofu and veggies together
- Add the bowl of seasoned tofu to the pan and continue to gently stir, thoroughly heating the tofu, about 4-5 minutes. Notice the tofu changing to a brighter yellow color as it cooks.
- Add the rinsed & drained beans to the pan (if using) and heat for another minute.
- Then, add the chopped spinach and heat through. Notice the color of the spinach brightening as it cooks as well.
- Add salt and/or pepper, to taste.
- Serve & enjoy!
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