Easy Tofu Scramble


4 servings


15 minutes


– 14 oz. firm tofu, drained – 1 tbsp. grapeseed oil – 1 tbsp. soy sauce – ½ tsp. garlic powder – ½ tsp. black salt – ½ tsp. turmeric – ¼ tsp. pepper – 2 tbsp. nutritional yeast – 1 handful baby spinach – 1 tbsp. vegan mayo

1. Add the oil to a large, non-stick pan and, with your hands, crumble the tofu into the pan. Fry (stirring occasionally and breaking up large pieces) for 5 minutes.

2. Add the soy sauce, garlic powder, black salt, turmeric, pepper, and nutritional yeast, and stir well.

3. Next, add the spinach and cook until it is just wilted.

4. Lastly, stir in about 1-2 tablespoons of vegan mayo to add creaminess. Serve.

Store any leftover Tofu Scramble in an airtight container in the refrigerator for up to 5 days.

This Easy Tofu Scramble is the perfect, protein-filled breakfast dish. As a vegan alternative to eggs, it has delicious flavor and just the right texture to start your mornings off right.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes