Vegan Tofu Scramble Recipes

VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES

Vegan Tofu Scramble Breakfast Sandwiches image

These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!

Provided by Leslie Lopez

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 40m

Yield 5

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 (12 ounce) package firm tofu, drained
¾ cup canned fire-roasted tomatoes, drained
1 medium red bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 ½ tablespoons nutritional yeast
1 ½ tablespoons soy sauce
½ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon ground turmeric
1 pinch salt to taste
1 tablespoon vegan mayonnaise, or to taste
5 each sandwich buns, split
1 cup fresh spinach
1 avocado, sliced

Steps:

Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Nutrition Facts : Calories 337 calories, Carbohydrate 33.3 g, Fat 18.4 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 2.9 g, Sodium 660.5 mg, Sugar 3.2 g

EASY VEGAN TOFU SCRAMBLE

Easy Vegan Tofu Scramble image

Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. This easy recipe calls for onions and green bell peppers.

Provided by Jolinda Hackett

Categories Breakfast Brunch

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1/2 onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 tablespoons oil, or margarine
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
1/2 teaspoon turmeric, optional
2 tablespoons nutritional yeast

Steps:

Gather the ingredients.
Prepare the tofu. Like most tofu recipes, the scramble will taste best by pressing the tofu first.
Slice the tofu into approximately 1-inch cubes once it has been well pressed.
Crumble the tofu slightly using either hands or a fork to get the right consistency for a scramble.
Heat the oil or margarine in a large skillet or frying pan and sauté the chopped onion, pepper, and crumbled tofu for 3 to 5 minutes, stirring frequently.
Add the garlic powder, onion powder, and soy sauce and reduce the heat down to medium. Allow tofu to cook 5 to 7 more minutes, stirring frequently and adding a bit more oil if needed.
Add the nutritional yeast and stir to combine, making sure the tofu is well coated.
Serve just as it is, top it off with salsa, wrap it up in a warmed flour tortilla with a bit of salsa for a breakfast burrito, or top with soy or dairy cheese.

Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 28 g, SaturatedFat 3 g, Sodium 456 mg, Sugar 5 g, Fat 27 g, ServingSize 2 servings, UnsaturatedFat 0 g

VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Vegan Tofu Breakfast Scramble Recipe by Tasty image

Here's what you need: unsweetened plain almond milk, nutritional yeast, garlic, ground turmeric, kosher salt, extra firm tofu, olive oil, scallions, freshly ground black pepper, red bell pepper, kale, avocado, veggie breakfast sausage patties, La Brea Bakery® French Bread Loaf,

Provided by Kroger

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

⅓ cup unsweetened plain almond milk
2 tablespoons nutritional yeast
1 clove garlic, minced
¼ teaspoon ground turmeric
¾ teaspoon kosher salt, divided, plus more to taste
16 oz extra firm tofu, drained and patted dry
1 tablespoon olive oil
3 scallions, white and light green parts, diced
¼ teaspoon freshly ground black pepper
½ cup red bell pepper, diced
½ cup kale, chopped, stems removed
1 avocado, pitted, peeled, and thinly sliced
8 veggie breakfast sausage patties, cooked according to package
1 La Brea Bakery® French Bread Loaf,, sliced and toasted

Steps:

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
Enjoy!

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