This Veggie Tofu Breakfast Scramble recipe is a hearty and filling way to start the day. Full of protein and fresh veggies with a ton of amazing flavor.
Who says that breakfast has to be boring? If you're looking for a simple way to fill your tummy with a great meal that will give you energy for the day, this is the recipe for you. The addition of the fresh peppers adds a lovely crunch, sweet flavoring, and color.
Since breakfast is the most important part of the day, it's imperative to feed your body with foods that will fuel it rather than cause it to lag. Having fresh spinach gives your the right amount of greens while the addition of scallions provides a much-welcomed flavor. This is "technically" considered a breakfast recipe but you can actually enjoy it during any time of the day.
Video Tutorial
What you'll need
- Oil. Any kind of oil you prefer. I used olive oil. You'll need just a little bit.
- Potatoes. Yukon golds work best here. They hold shape and have a great taste.
- Peppers. Any color. I like red, because it tends to be the sweetest.
- Onion. Yellow, white, or red.
- Tomatoes. Cherry tomatoes are the sweetest.
- Tofu. Organic extra firm tofu, liquid drained (no pressing needed).
- Spinach. Baby spinach has very mild flavor and no stems, so that's why I use it.
- Water. A little bit of water softens the veggies.
- Scallions. Or other herbs of choice, such as fresh basil, cilantro, parsley, or dill.
- Spices. Sriracha (for a touch of heat), cumin powder, salt, and pepper.
How to make this Veggie Tofu Breakfast Scramble
1. Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use a lid to help cook the potatoes faster).
2. Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.
3. At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stirring, and breaking the tofu pieces, for a few minutes.
4. Now add the spinach and ¼ cup of water. Cook, until spinach has wilted and water almost evaporated.
5. Garnish with fresh scallions and serve.
Helpful tips
- Cut 'em nicely. Cut veggies into small pieces.
- Use a proper skillet. Non-stick skillet is what you need.
- Don't be afraid to improvise. Adjust vegetables to what is in the fridge or your favorites.
- Make some extra. Split into containers to reheat during the week for a quick and healthy breakfast.
How to store and reheat
Since this tofu breakfast recipe makes quite a large serving, there's a high probability that you're going to have some left over. All you need to do is add it to the fridge in an airtight container and save it for your next meal. If you can make it until breakfast - great! If not, you can reheat for lunch or dinner.
To reheat simply warm up slowly in the microwave or put it into a skillet and heat it low and slow on the stove. Slow is the key as you don't want to overheat it because that will cause it to overcook as well.
Recipe Variations
- Use other veggies - mushrooms, corn, broccoli, carrots, etc.
- Use other greens - kale or cabbage instead of spinach.
- Use your favorite seasoning.
- Use sweet potatoes instead of regular.
- Add Vegan Parmesan, your favorite nuts, or seeds (hemp hearts, sesame seeds).
This simple tofu breakfast scramble will have you craving more. If you can pair it with fresh veggies from the garden, you're going to add in so much more flavor and taste.
Feel free to add in other vegetables that you like and love as well as it's the perfect skillet recipe to make a few tasty additions.
More tasty tofu recipes to try:
Veggie Tofu Breakfast Skillet
Ingredients
- 1 tbsp. olive oil
- 1 large Yukon Gold potato, diced into small cubes
- ½ medium bell peppers, diced
- ¼ medium red onion, diced
- ½ cup cherry tomatoes, cut in half
- 8 oz. extra firm tofu, liquid drained
- ½ tbsp. sriracha or to taste
- ½ tsp. cumin
- 1 tsp. sea salt
- ⅛ tsp. pepper
- 1 oz. baby spinach
- ¼ cup water
- ¼ cup chopped scallions
Instructions
- Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use lid to help cook the potatoes faster).
- Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.
- At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stir, and breaking the tofu pieces, for a few minutes.
- Now add the spinach and ¼ cup of water. Cook, until spinach, has wilted and water almost evaporated.
- Garnish with fresh scallions and serve.
Notes
Helpful tips
- Cut 'em nicely. Cut veggies into small pieces.
- Use a proper skillet. Non-stick skillet is what you need.
- Don't be afraid to improvise. Adjust vegetables to what is in the fridge or your favorites.
- Make some extra. Split into containers to reheat during the week for a quick and healthy breakfast.
Recipe Variations
- Use other veggies - mushrooms, corn, broccoli, carrots, etc.
- Use other greens - kale or cabbage instead of spinach.
- Use your favorite seasoning.
- Use sweet potatoes instead of regular.
- Add Vegan Parmesan, your favorite nuts, or seeds (hemp hearts, sesame seeds).
Nutrition
I see nutritional yeast as an ingredient in many of these recipes. Is it that important, what's a good alternative?
Hi Harold! It adds a cheesy flavor to vegan dishes. In some recipes it could be easily skipped, in others it is quite important.
Will firm silken tofu work?
Hi Laura! Silken tofu will break too much, and become mushy. I recommend not using it for this recipe.