This tasty vegan Garden Veggie Tofu Scramble has been rocking my breakfast routine lately! It's full of flavor, packed with protein, and a total breeze to throw together.
Course Breakfast
Cuisine Vegan
Keyword Tofu Scramble
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 230kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
14ozfirm tofu
1small yellow onion
½red bell pepper
½jalapeño pepper(1 TBSP chopped)
2clovesgarlic
1-2tsphealthy oil(avocado, olive, coconut)
1TBSPgreen onionplus extra to garnish
2-3tspdijon mustard
½tspturmeric
¼tspdried basil
¼tspsea salt
¼tspblack pepper
Instructions
Drain and crumble your tofu. Set aside.
Next chop those veggies! I like to finely dice my onion, bell pepper, and jalapeño, then mince the garlic with a garlic press. Chop green onion or snip with a pair of kitchen scissors. Set aside.
Heat a pan or skillet to medium-high heat and sauté onion and peppers until tender, adding garlic towards to the end to prevent burning. Add tofu, green onion, dijon mustard, turmeric, basil, salt and pepper. Use a spatula to mix and crumble while you sauté and scramble everything together. Cook until tofu has soaked up all the delicious flavors and is piping hot.
Serve it up hot and ready with all your favorite breakfast essentials!
Notes
If this isn't your first rodeo, nutritional yeast can also be added for a parmesan cheese-like kick of flavor. 1-2 TBSP should do great here! I love my tofu scramble alongside sea salted tomatoes and oven roasted potatoes with spicy red salsa or hot sauce for dipping! Coffee is pretty essential too!Tofu Scramble nutrition facts below are an estimate provided by an online nutrition calculator.