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Vegan Tofu Scramble

Vegan Tofu Scramble

Another fast & versatile staple, this easy scramble can be made using anything you have available in your fridge. Easy additions are diced onions, hand ripped kale, mushrooms, grape tomatoes and your favorite savory herb.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine American, Indian, Japanese
Servings 2 people
Calories 287 kcal

Equipment

  • Potato masher or fork
  • Paring knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Skillet

Ingredients
  

Instructions
 

  • In a large skillet, heat avocado oil over medium heat.
    1 tbsp avocado oil
  • When the oil is hot, add in the diced onions and stir frequently until onions start to become transparent.
    ¼ cup diced onion
  • Add in mushrooms and ripped kale, stirring frequently until mushrooms begin to soften and kale begins to wilt.
    ½ cup mushrooms, sliced or chopped, 1-2 ea leaves kale, ripped
  • Add garlic and stir for about 30 seconds, or until the garlic becomes aromatic.
    1 tsp minced garlic (about 1 clove)
  • Add the tofu to the skillet and crumble with a potato masher or fork.
    16 oz block firm tofu
  • Allow the mixture to cook until the liquid has nearly evaporated, stirring as needed to prevent overcooking.
  • Near the end of cooking, add in the grape tomatoes and let cook until the skin begins to soften. A few of them may pop.
    ¼ cup grape tomatoes
  • Stir in Better Half Creamer until mixture is fully combined.
    1-2 tbsp Califia Farms Unsweetened, Unflavored Better Half Creamer
  • Remove from heat, add salt & pepper to taste. Serve immediately alongside other vegan breakfast favorites.
    Salt & pepper to taste

Notes

Nutrition Facts:

Calories: 287, Fat: 19g, Carbs: 11g, Protein: 21g
Keyword Vegan recipes, Vegan Tofu Scramble