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Tofu Scramble - Vegan Recipe

River Eastwood

TOFU SCRAMBLE RECIPE

This recipe is easy to make, quick, and requires no prep ahead of time! It worked for breakfast, lunch, or dinner. This scramble also reheats well and can be made in large batches. Serve it with tortillas, toast, pita bread, or just by itself. I amped up the flavor with some fresh pico de gallo.

INGREDIENTS

  • 9oz Firm Tofu

  • 2oz Ground Seitan (Upton’s Naturals Chorizo Seitan)

  • 1/2 cup chopped Portabella Mushrooms

  • 1/3 cup chopped Bell Pepper

  • 1.5 tbsp Nutritional Yeast

  • 1/3 cup fresh Pico De Gallo

  • 1 tbsp fresh Cilantro

  • 1 Whole Wheat Pita (can substitute other breads)

  • 1/2 tsp Paprika

  • 1/2 tsp Turmeric

  • Salt and Pepper to Taste

  • Hot Sauce if you want it!

HOW TO MAKE IT

  1. Heat a pan on medium high

  2. Chop up the mushrooms and peppers

  3. Lightly oil the pan and add the mushrooms, peppers, and ground seitan.

  4. In a bowl, lightly mash the tofu with a fork. Leave some bigger pieces. Mix in the nutritional yeast and seasoning.

  5. Once the veggies have softened, move to the outside of the pan and slightly reduce heat.

  6. Place the tofu mix in the middle of the pan and lightly spread out.

  7. Let cook for a few minutes before lightly stirring together all ingredients in the pan. Do not over stir, this causes sticking.

  8. Heat or toast your bread of choice.

  9. Once the tofu starts to brown and fully heats, it is ready to plate.

  10. Place the scramble in a bowl and top with Pico de Gallo, fresh cilantro, and hot sauce.

  11. Serve with bread of choice.

MACROS

  • Protein: 58g

  • Carbs: 73g

  • Fat: 17g

  • kCal: 685

FULL DAY OF EATING VLOG

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Thanks for stopping by! I am not a nutritionist but I am a nutrition junkie. I love looking for new recipes that help me achieve optimum health and wellness. I hope you enjoy these and if you have something to add or share, feel free to leave a comment.

TTYL