California Tofu Scramble
Try this delicious vegan recipe any time of day.
February 11, 2025Contributor: Darcie Ellyne, MS, RDN, CDCES, IFNCP
Ingredients
| Protein | Seasoning | Oil | Vegetables | Liquids | Greens | Garnish |
|---|---|---|---|---|---|---|
| 1 lb tofu, firm or extra firm, drained and crumbled | 1 tsp turmeric 1 Tbsp nutritional yeast Nutrition Facts salt & pepper | 1-2 Tbsp extra virgin olive oil | ½ yellow bell pepper, diced ½ cup sliced mushrooms ½ cup cherry tomatoes, halved | 2 Tbsp unsweetened nondairy milk or vegetable broth | 2 cups kale, chopped | ¼ cup broccoli or alfalfa sprouts or ¼ cup chopped scallions 1 small avocado, sliced |
Instructions
- Drain tofu and crumble into a kitchen towel. Twist to remove moisture. Empty into a bowl. Add seasonings, mix well and let rest to absorb flavors.
- In a large nonstick skillet, over medium heat, heat a drizzle of olive oil and sauté onions until translucent. Add the rest of the vegetables. Cook until warm or slightly golden, whichever way you enjoy your vegetables. Set aside in a bowl.
- Return pan to heat and add remaining drizzle of olive oil. Add seasoned tofu to pan and cook for about 5 minutes until warm and fluid has evaporated. Add in the vegetable mix. Heat well for about 2-3 minutes. Add liquid and greens then cook covered for another 2-5 minutes until warmed and wilted.
- Divide evenly onto 4 plates and garnish.
Download the California Tofu Scramble PDF
Increase your plant-based protein intake and incorporate anti-inflammatory spices.