This tasty, protein-packed dish is a fantastic alternative to traditional scrambled eggs and couldn’t be easier to make. Perfect for a quick morning meal or a relaxed brunch, this tofu scramble is both super healthy yet so tasty. Let’s dive in and create a breakfast that’s sure to become a favourite in your kitchen.
Admittedly, I love hearty breakfasts, thus whenever I crave one, this is among my go-to recipes. I love going wild at garnishing my scramble, as I have many herbs growing at the moment. Feel free to experiment with different ones, however many may be available to you right now. Dried or frozen ones work too. My personal favourites are parsley or chives for this recipe. If you feel inspired you could try growing herbs in pots, as they don’t need a lot of space or sun and are usually quite forgiving in case you’re yet to become a top tier gardener. The veggies I like to put on top are optional, in case you feel fancy today!
Ingredients for Tofu Scramble
- Tofu
- Tomaten
- Paprika
- Pilze
- Spring Onions
- Zwiebel
- Walnüsse
- Pinenuts
- Chili
- Kala Namak
- Turmeric
- Vegan Cream
Want to make the quick version with less ingredients?
You can click on the button above to be directed to the simpler version of this tasty scramble. I know we don’t always have everything at hand for the fancy version or sometimes we simply want it to be even quicker, yet still delicious. No worries, I got you!
What is Tofu?
Tofu is a super versatile and nutritious food made from soybeans and not only popular in vegan and vegetarian diets. It’s been around for centuries, originating in China over 2,000 years ago, and has been a staple in many Asian diets ever since. Specifically, it is made by curdling fresh soy milk, pressing it into solid blocks, and then cooling it down—kind of like how cheese is made. Moreover, you can find tofu in various textures, from soft silken to extra firm, which makes it perfect for all sorts of recipes. Additionally, its mild flavour means it soaks up whatever marinades or spices you throw at it, making it a delicious addition to both savoury and sweet dishes.
What are the health benefits of Tofu?
Tofu is a powerhouse of health benefits. Firstly, it’s high in plant-based protein and rich in essential nutrients like iron and calcium. In addition, it’s low in calories. Tofu supports heart health by lowering bad cholesterol and aids in bone health with its calcium content. Plus, it helps with weight management by keeping you full longer. Moreover, its isoflavones have antioxidant properties that can reduce inflammation and lower cancer risks. It is also easy to digest and versatile, making it a great addition to a healthy diet.
Is this recipe suitable for meal-prep?
Tofu scramble is perfect for meal prep because it’s super easy to make in big batches and stays delicious for days. You can whip up a large skillet on Sunday, portion it into containers, and consequently have a ready-to-eat, healthy breakfast or lunch throughout the week. It reheats really well, maintaining its flavour and texture, so you don’t have to worry about it getting soggy or losing its taste. Plus, you can mix in different veggies and spices each time to keep things interesting. It’s a total lifesaver for busy mornings!
This Tofu Scramble is:
- quick and easy
- vegan
- kid-friendly
- dairy-free
- egg-free
- glutenfrei
- gesund
- nutritious
- flavourful
- protein-packed
Best Vegan Tofu Scramble – Fast, Flavourful and Super Easy
Zutaten
- 1 Zwiebel
- 1 Tofu around 300 to 400grams
- 1 Frühlingszwiebel optional
- 1 handful of herbs e.g. parsley or chives, optional
- 1 Paprika optional
- 5 snack tomatoes optional
- 3 Champignons optional, I used champignons
- 1 TL Kurkuma
- 1/8 TL chilli optional
- 1 TL kala namak
- 4 EL plant milk/cream
- 1 TL Olivenöl to roast the nuts
- 2 EL Olivenöl to roast the onions
- 1 handful of nuts e.g. pine nuts or walnuts, optional
Anleitung
- First, scramble the tofu into small pieces.
- Then, chop the herbs and dice the veggies into small pieces or to your liking.
- Next, break the walnuts into smaller pieces and briefly toast them along with pine nuts in some olive oil until they achieve a nice golden-brown colour. Set aside for now.
- In this step, we will sauté the onions in 2 tablespoons of olive oil for about 10 minutes until they are beautifully caramelised. This is when wonderful flavours will infuse into the dish later. Keep stirring, so not to burn the onions.
- In the next step, add the tofu to the pan, along with the spices.
- Finally, add the cream/milk to transform the scramble into a lovely texture.
- Serve the scramble with veggies, herbs and nuts. I also like to drizzle some balsamic vinegar on top. Yum!
How should I serve this dish?
I personally enjoy eating it with a piece of bread or toast. You may also do a brunch and add pancakes too! Whatever you prefer.
Is this dish suitable for children?
I would say so, yes! In case you enjoyed scrambled eggs or tofu as a child, then I would definitely let your child try this recipe. You can adapt the recipe, add veggies and herbs to your family’s liking. You could also opt for the basic version that I linked in the beginning of this recipe.
How can I store the tofu scramble?
To store your tofu scramble, let it cool to room temperature first. Then, transfer it to an airtight container to keep it fresh and prevent moisture buildup. Pop the container in the fridge, where it will stay in a good condition for up to 4 days. Make sure you only store the scrambled tofu without veggies, this will make it last longer and let’s be honest, who wants to eat soggy, old veggies? We like to keep things fresh and crisp over here. I personally never tried freezing it but you can definitely try it, it may slightly change the texture but it should till be healthy and tasty!
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