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Vegan Scrambled Tofu

March 19, 2013 by Lindsay 42 Comments

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     Yes, Folks, in case you didn’t know already, breakfast is the best meal of the day–at least it has been lately here at our house. For the next week or two, we’re going to be hosting a breakfast series here on Vegan Yumminess. (Yay!) Here’s what we’ve got going on: scrambled tofu revisited (course, you already knew that one),  fruit and nut granola, peanut buttery granola, orange cinnamon rolls (flopped), apricot scones, and whatever else I can come up with.

Side note: Don’t you hate it when you invest a lot of time and energy into a recipe (i.e., orange cinnamon rolls?), only to have the final product fall miserably short of perfection. Yep. I’m having another one of those weeks.

     Back to the scrambled tofu…

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     When my family first became vegan in the early 90s, we discovered many new things–products like Better Than Milk powder (one of the only soy milks available at the time), tofu, and McKay’s vegan chicken style seasoning. One of our favorite vegan breakfast entrees was tofu and potatoes, seasoned with McKay’s. In fact, that breakfast is one of the first positive memories that I have of vegan food.

     If you’ve never tried McKay’s, you just have to skeedattle over to this place or your favorite health food store and buy some. This site is where I’ve found it for the cheapest online, although I haven’t actually purchased it from them myself. Why regular grocery stores haven’t caught on to selling McKay’s vegan chicken style seasoning yet is beyond me. (Okay, occasionally, I’ll find a grocery store that carries it, but most don’t. :(   ) For me, scrambled tofu just isn’t scrambled tofu without McKay’s–and I’m not being paid (or getting free McKay’s seasonings) to say that.

     Several months ago, when this blog was still a brand new baby, I posted my first version of scrambled tofu. To tell you the absolute truth, the main reason I wanted to revisit that recipe was to take more pictures of it–and to add a new spin: breakfast burritos! The burrito part is super easy: Put your scrambled tofu in a whole wheat tortilla with some salsa and roll it up. Voila!

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Print Recipe
5 from 2 votes

Vegan Tofu Scramble

Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Breakfast, lunch, Lunch or Dinner
Cuisine: American
Servings: 4
Calories: 121kcal
Author: Lindsay Reynolds

Ingredients

  • 1/2 red onion or 1/2 cup, finely chopped
  • 1/4 red bell pepper or 1/4 cup, finely chopped
  • 1 clove garlic minced
  • 14 oz extra firm tofu or one block
  • 2 teaspoons extra virgin olive oil divided
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons McKay's vegan chicken style seasoning
  • 1/8 teaspoon turmeric
  • salt to taste

Instructions

  • Place your chopped onion, bell pepper, and garlic in a skillet/frying pan with about 1 teaspoon of olive oil and saute it on the stove on medium-high heat. Remove from heat when your onions are beginning to change color. Set the whole thing aside.
  • In a bowl (or save a dish and do it right into your pan)m crumble your tofu and mix in your seasonings. If you like your tofu cubed rather than crunbled, you could totally do that for this recipe as well. Pour 1 teaspoon of olive oil on the bottom of a frying pan/skillet and place on your stove on medium to medium-high heat. Dump your tofu on top of your olive oil, and give it a little stir. Continue stirring every minute or so until your tofu begins to get firm-ish around the edges Really, though, you can call it “done” whenever you very well please. Raw tofu won’t make you sick. :) I could eat it everyday….
  • Gently fold your onion/pepper mixture into your tofu. Serve hot, and enjoy! I like mine in some whole wheat tortillas with salsa.

Notes

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 1320mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Breakfast, Entrees, Recipes

« Vegan Garlic and Herb Soft Pretzels
Vegan Apricot Scones »

Comments

  1. Melissa says

    March 21, 2013 at 8:36 am

    Reply
    • Lindsay says

      April 5, 2013 at 10:05 pm

      Reply
  2. Kelly @ Vegan Iowan says

    March 21, 2013 at 9:15 am

    http://www.veganiowan.com

    Reply
    • Lindsay says

      April 5, 2013 at 10:05 pm

      Reply
  3. Melissa says

    June 7, 2019 at 5:39 pm

    I have to make this! Delicious!! Thanks for posting your amazing recipes!

    Reply
  4. Kelly @ Vegan Iowan says

    June 7, 2019 at 5:39 pm

    YUM! I have some vegan chorizo looking for a purpose in the fridge and I just found it! This is definitely going to be Saturday morning’s breakfast.

    Reply
  5. Sha Sha says

    April 6, 2013 at 5:48 pm

    Reply
  6. Sha Sha says

    June 7, 2019 at 5:39 pm

    When I think tofu (Mckay’s ALWAYS comes to mind.) I like the addition of bell peppers. #missingtofu

    Reply
  7. linda says

    May 25, 2013 at 8:36 am

    Reply
    • Lindsay says

      May 25, 2013 at 11:07 pm

      Reply
  8. linda says

    June 7, 2019 at 5:39 pm

    Can’t wait to try some of your recipes. They look really good. I love the Mckay’s seasoning. However, I think the vegan chicken seasoning has MSG in it. I wish they offered it Vegan and MSG free.

    Reply
    • Lindsay says

      June 7, 2019 at 5:39 pm

      Hi Linda, I’m pretty sure there is a little health food store here in TN that carries special ordered McKay’s that is both vegan and free of MSG. Maybe it just has to be special ordered from the company? I don’t know. I just e-mailed McKay’s on their company website to find out. Thanks for your kind words! :)

      Reply
  9. Jessie T says

    July 4, 2013 at 9:39 am

    Reply
    • Lindsay says

      July 4, 2013 at 12:17 pm

      Reply
  10. Danie B says

    July 22, 2013 at 4:40 pm

    http://sundaytable.net

    Reply
    • Lindsay says

      July 22, 2013 at 5:03 pm

      Reply
  11. gloria says

    September 3, 2013 at 6:47 pm

    Reply
    • Lindsay says

      September 3, 2013 at 8:16 pm

      Reply
  12. Edward says

    September 5, 2013 at 9:19 am

    Reply
    • Lindsay says

      September 5, 2013 at 9:28 am

      Reply
  13. Sri says

    November 13, 2013 at 6:14 am

    Reply
    • Lindsay says

      November 15, 2013 at 2:44 pm

      Reply
  14. Jaclyn says

    February 12, 2014 at 11:48 am

    Reply
    • Jaclyn says

      February 12, 2014 at 11:53 am

      Reply
      • Lindsay says

        February 14, 2014 at 7:03 am

        Reply
  15. Jaclyn says

    June 7, 2019 at 5:38 pm

    Do you have any suggestions for a McKay’s seasoning alternative? Something available in San Jose, California or something I can just throw together myself with common household spices.

    Reply
  16. danielle says

    April 11, 2014 at 1:10 am

    Reply
  17. danielle says

    June 7, 2019 at 5:38 pm

    ok… great not to eat eggs… but tofu is BAD for you!..yeah.. sorry about the bad news, but even if organic…it’s just bad ( OK to eat once a week maybe .. but it just has that nasty chemical …don’t remember what …that’s yeah… just BAD!)

    Reply
  18. Maithem says

    April 24, 2014 at 5:29 am

    Reply
    • Lindsay says

      April 24, 2014 at 1:20 pm

      Reply
  19. Maithem says

    June 7, 2019 at 5:38 pm

    I’d love to try Tofu, but unfortunately it’s no available in our markets. in Iraq.

    Reply
  20. Adam says

    April 28, 2014 at 6:55 pm

    Reply
    • Lindsay says

      April 28, 2014 at 7:33 pm

      Reply
  21. Adam says

    June 7, 2019 at 5:38 pm

    Not a vegan or vegetarian. Just trying to find the right balance. Anywho, I love a good tofu scramble. Now it’s always prepared for on those big brunch family days. One of my mother’s students showed her how to make this ‘seasoning paste’. I’ve started marinating tofu slabs in it for several days. The result was wonderful. I’ll try to get the exact marinating recipe. Here’s what I know: In a blender add 1 lb or more of jalapeños, a big bunch of parsley, & garlic. Blend to a paste. It should be too hot to eat. Mom freezes in little containers. Use this to season anything from soup to beans to tofu water. I mix a ~ 1/4 cup with enough water to cover my tofu slabs. Let them marinate at least a day (I go 2 or 3 days) then prepare as you like. We really like it crumbled in the scramble. Nice & spicy! Weired but my 75 year old meat eating parents love it. :-)

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Sounds YUMMY! Thanks so much for sharing your recipe!

      Reply
  22. Annisa Ali says

    November 12, 2014 at 2:00 pm

    Reply
  23. Annisa Ali says

    June 7, 2019 at 5:35 pm

    This is a great idea! I love Tofu and never thought of scrambled tofu…. It is a really cool way to have your tofu at breakfast… Thanks for the great idea!

    Reply
  24. Cassie says

    April 21, 2015 at 6:07 pm

    http://superfitbabe.wordpress.com/

    Reply
  25. Cassie says

    June 7, 2019 at 5:34 pm

    I love this!! It’s delicious!

    Reply
  26. Gitta Zarum says

    June 24, 2015 at 11:13 am

    Reply
  27. Gitta Zarum says

    June 7, 2019 at 5:27 pm

    FYI – you may like to know that an alternative to McKays seasoning could be any kosher seasoning which is marked ‘Parev’. That word means that there are NO dairy or meat products in it. Also, you can usually find one without MSG – it might be ‘chicken’ or ‘beef’ flavoured but if labelled Parev will NOT contain any meat product.

    Reply
  28. Deitra Pawley says

    April 2, 2016 at 10:43 pm

    I am going to try this recipe except instead of wheat tortillas , going to use gluten free tortillas

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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