Easy Scrambled Tofu
Quick, easy, and delicious vegan scrambled tofu
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 157kcal
- 1.5 tablespoons oil (divided) (any neutral cooking oil will work)
- 1/2 onion chopped
- 1/4 red bell pepper chopped
- 16 ounces extra firm tofu
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons McKay's chicken style seasoning (vegan variety)
- 1/8 teaspoon turmeric
- salt to taste
Heat 1/2 tablespoon oil in skillet for about 20 seconds before placing chopped onion and chopped bell pepper in pan.
Sauté for 3-4 minutes, or until onion is nearly clear. Place onion and bell pepper in a separate dish and set aside.
Crumble tofu with fork or fingers, and mix with seasonings. Add 1 tablespoon of olive oil, and cook in skillet, stirring every 30 seconds or so, for 6-7 minutes, or until edges of tofu become a slightly more golden yellow.
Add onion and bell pepper to tofu mixture in pan, and serve hot.
For one block of tofu to serve 4 people, the serving sizes are on the small side--which is perfect if tofu isn't the main course of your breakfast meal. If scrambled tofu is your main, you'd likely want 1/2 block of tofu (or 8 ounces) per person.
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Calories: 157kcal | Carbohydrates: 7g | Protein: 10g | Fat: 9g | Sodium: 1329mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 10.5mg | Calcium: 38mg | Iron: 1.6mg