Easy Vegan Tofu Scramble Recipe

I’m so excited to share this easy vegan tofu scramble recipe with you, which I have perfected over some time. I have always loved tofu and it was something I grew up eating a lot. Tofu seemed to be a staple in my family’s cooking. This makes sense since it’s such a versatile protein and can be eaten in so many ways (stir fried, in a soup, deep fried, etc.). The flavours in this recipe are cheesy from the nutritional yeast but you also get a hint of Mexican from the spices.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup purple cabbage, diced
• 1 1/2 cup cremini mushrooms, sliced
• 3/4 cup bell pepper, diced
• 700 g firm tofu, crumbled into small pieces
• 1/2 cup nutritional yeast
• 1/2 tablespoon tumeric
• 1/4 tsp dill
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup fresh parsley
• Salt and pepper to taste

Cooking Instructions

1. Heat non-stick frying pan to medium-high. Add olive oil, onions and garlic then cook until lightly browned.
2. Add in cabbage, mushrooms, peppers. Cook until softened.
3. Toss in crumbled tofu, add nutritional yeast, turmeric, dill, chilli powder, smoked paprika and parsley. Mix well.
4. Stir frequently for 5-7 minutes until tofu is heated through. Add salt and pepper to taste.
5. Take off heat. Garnish with more parsley (optional) and serve hot.

Note(s): You can modify the serving size you’d like to make by doubling or halving this recipe. This recipe yields 6 servings. I tend to make this and eat it over the span of a few days for breakfast.

Let me know what you think of this easy vegan tofu scramble recipe in the comments below!

Bon Appétit,

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