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–+ servings
Donna Meyer smiling and leaning over stove with Loaded Tofu Scramble in pan

Loaded WFPB Tofu Scramble

Green Circle Kitchen
Such a flavorful and colorful tofu scramble! This one really hits the mark! It's also 100% whole food plant-based with no oil. All plants so ZERO cholesterol, too!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Servings 8 ¾ cup servings

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!
Keyword colorful, flavorful, no added oil, oil-free, tofu scramble, vegan, vegetable, WFPB, WFPBNO
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