Veggies Save The Day

Build Your Own Tofu Scramble

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Build Your Own Tofu Scramble: what ingredients will you add to your protein-rich breakfast? The possibilities are endless!

Build Your Own Tofu Scramble

You’ve probably seen omelet bars at fancy brunches where you select your ingredients and the chef makes you a custom dish.

So I thought, why not do the same thing at home with a tofu scramble?

The base ingredients are the same, but you can choose your vegetables and toppings and make it your own!

Personally, my favorite scramble ingredients are mushrooms and spinach. But you may like tomatoes and olives. No problem! The method for making this breakfast is the same.

You can even add yours to a Tofu Scramble Casserole with Tater Tots! Or serve it with toast, fruit, or breakfast potatoes.

Bread SRSLY Gluten-Free Sourdough

Here are some ideas for what you can add to your scramble:

Spinach

Bell peppers

Mushrooms

Jalapenos

Basil

Asparagus

Onions

Tomatoes

Garlic

Artichoke hearts

Kale

Olives

And the list goes on and on!

For this recipe, I used garlic, onions, mushrooms, spinach, and avocado. What ingredients will you choose?

Build Your Own Tofu Scramble

Which tofu scramble ingredients are your favorites? Please let me know in the comments!

Or you can follow Veggies Save The Day on Instagram and show me your tofu scramble!

Use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen.

In addition, you can post your photos on the Facebook page Veggies Save The Day.

Looking for something a little different? Try the VeganEgg!

Build Your Own Tofu Scramble! Choose your favorite ingredients to make a breakfast or brunch all your own.

Have a delicious breakfast!

Build Your Own Tofu Scramble
Print

Build Your Own Tofu Scramble

Build Your Own Tofu Scramble using your favorite ingredients! I used onion, garlic, mushrooms, and spinach, but you can leave out any of these or add your own favorites such as tomatoes, bell peppers, and olives.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 129kcal
Author Amy Katz

Ingredients

  • Olive oil for sautéing
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup white or brown mushrooms sliced
  • 1 cup spinach leaves roughly chopped, or baby spinach leaves
  • 1 pound extra-firm tofu (drained and squeezed to remove excess liquid)
  • 1/2 tsp turmeric
  • 2 Tbsp nutritional yeast
  • a few pinches Kala Namak black salt (optional)
  • Salt and pepper (to taste)

Optional toppings:

Instructions

  • In a large skillet, saute the onion and garlic in a little olive oil over medium heat. (Or use water or vegetable broth instead of oil.)
  • Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.
  • Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, and Kala Namak (if using), and salt and pepper. Stir well to combine. Cook until the tofu is heated through.
  • Enjoy topped with sliced avocado, green onion, ketchup, or hot sauce.
Calories: 129kcal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Sodium: 48mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14.1% | Vitamin C: 4.7% | Calcium: 4.7% | Iron: 10.2%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Breakfast
Cuisine: American
Keyword: Tofu Scramble

Reader Interactions

Comments

  7. Oh, I love this, Amy! We eat a ton of tofu scrambles around here, and this guide looks so helpful. It’s definitely a great fridge-dump recipe. ALSO! That mug in the photos is so cool!

    Reply

  12. The colors in your scramble are gorgeous! I love the bright yellow and greens!!! And of course, your mug….but you already knew that! Delicious recipe—love starting the day with a big boost of protein!

    Reply

    • Thanks Sarah! These colors make me happy. 🙂 I should add the link for the mug in case anyone wants to get one for themselves.

      Reply

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