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High in protein and low in fat, a tofu scramble is an awesome way to start your day!!
Tofu scrambles are a great alternative to scrambled eggs, perfect for vegans, those who don’t like eggs, or just when you feel like something a little different. Crumbled tofu fries up wonderfully and is a great base for different flavours.
This simple vegan recipe is for an effortless scramble using mushrooms and lots of fresh parsley; two of my favourite breakfast ingredients : ) Use a nice firm tofu, preferably organic and any type of mushrooms you like, wild ones would be the best. Or experiment with different vegetables and herbs to create a truly unique breakfast dish.
Ready in no time, serve with warm toast and fried tomatoes for a filling and healthy breakfast or brunch. Alternatively try different combinations of vegetables and flavours and serve up the tofu scramble as a quick and effortless vegan meal the whole family will enjoy anytime of the day.
Preparation time: 20mins
Serves 2
- 2 tbs vegetable or olive oil
- 295g (10½ oz) firm organic tofu
- 2tbs nutritional yeast or 1-2tbs powdered vegetable stock
- 1½ cups diced mushrooms
- 2 green onions, sliced
- ¼ tsp white pepper
- ½ tsp tamari or soy sauce
- ¼ cup of parsley, roughly chopped
- paprika
to serve
- multigrain toast
- fried tomatoes
Heat the oil in a good heavy based frypan. Crumble the tofu into the frypan, sprinkle with nutritional yeast/stock powder and toss, cooking over a medium heat for 5 minutes, tossing occasionally until golden.
Add the mushrooms, sliced green onions and a little more oil. Fry over medium heat for a further 3-5 minutes until mushrooms are soft. Toss through pepper and soy sauce, check for seasoning and add a little more if desired.
Remove from the heat and toss through parsley.
Serve sprinkled with a little paprika with a side of warm toast and fried tomatoes; the perfect vegan recipe for a healthy and delicious breakfast, brunch, lunch or dinner.
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{ 4 comments… read them below or add one }
That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!
Hi, firstly, love your site. I just made this and it was yum, my only question is when do you add the nutritional yeast / stock, I couldn’t see that part in the recipe. Also, how many people would this serve? I was making it just for me so guessed amounts.
Thanks Kathryn, I love mushrooms too and that stack sounds so good!!
Hi Soph, oops, sorry I have amended the recipe directions to include adding the nutritional yeast/ stock, the amounts in this recipe should serve two people a nice big breakfast when teamed with toast and fried tomatoes. Thanks so much for the feedback and great to hear you love Veggie num num :)
I love your website! It’s so nice to find a veggie site with such excellent photography, instead of bland looking photos of food. Your pics make me want to try out everything! I made this dish for breakfast and loved it – although I added a bit of turmeric too, which was really tasty, and gave the tofu a lovely familiar yellow colour. Looking forward to trying out more of your recipes from now on!