Tofu & Vegetable Scramble

March 16, 2018

Breakfast

By: Chris Petrellese 

scrambled tofu loaded with veggies, black beans, and seasoned to perfection makes for the best breakfast - sweetsimplevegan.com #vegan #tofu #breakfast

I don’t know about you, but there’s something magical about kicking the weekend off with a hearty tofu scramble with all of the fixings.

Fluffy pillows of tofu, seasoned to perfection and served with a side of toast or fruit…mmm…my mouth is watering just thinking about. This recipe for our go-to scramble is one that we make pretty much all of the time. It’s ready in minutes, packed with veggies, protein, and of course, tastes super delicious, too.

The beauty of the tofu scramble is that it is totally customizable to taste, preference, and let’s be honest…using up random items in the fridge! For our tofu scramble, we always like to add zucchini, onions, mushrooms, and black beans. For seasoning, turmeric for color is a must! Also loads of nutritional yeast helps bring the flavor together.

Our *secret* ingredient is kala namak aka black salt, which we top the scramble with once it’s finished. It provides the dish with a perfect eggy taste (as it is high in sulfur) that brings this dish to the next level and will fool all of your omnivore friends!

We also wanted to do a really quick shoutout to Linen Me. They sent us a few of their linen tea towels to try out for our food photography and to put it in simple terms, we are OBSESSED! These tea towels really bring our photos to the next level and help us add a new element to our styling that we were not able to include before. Plus, all of their products are sustainably produced with an environmentally-friendly fabric that requires fewer resources to grow and process AND are biodegradable! If you are a food photographer, foodie, or just someone that would appreciate some good tea towels (or linens in general), check them out!

Also, if you want to learn more about the equipment and props we use + info on food blogging, check out our post here.

Okay okay, back to the recipe! If you recreate this tofu scramble, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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Tofu & Vegetable Scramble


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 2 servings

Description

An easy take on tofu scramble made with black beans, bell peppers, mushrooms, garlic, and onions. Seasoned to perfection with nutritional yeast, turmeric, and black salt, this recipe is sure to be your new favorite!


Ingredients

  • 1 block extra firm tofu, drained and pressed (learn how here)
  • ~1/4 cup water, to sauté
  • 1/2 onion, diced small
  • 2 clove garlic, minced
  • 1/3 cup zucchini, halved lengthwise and sliced
  • 1/3 cup finely diced bell peppers
  • 1/3 cup sliced mushrooms
  • 1/3 cup black beans
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin (optional but recommended)
  • 1/4 teaspoon chili powder (optional but recommended)
  • ~1/4-1/2 teaspoon kala namak (Indian black salt for the eggy flavor; highly recommended!)
  • Salt, to taste

Instructions

  1. In a medium skillet over medium heat, add 2 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent.
  2. Add the zucchini, bell peppers, and mushrooms, and sauté for 3-4 minutes or until cooked through, adding more water 1 tablespoon at a time as needed to prevent burning.
  3. Once cooked, push the contents of the pan to the side of the pan and add in the nutritional yeast. Toast over medium heat for about 1 minute, mixing often to prevent burning.
  4. Add in the remaining seasonings except for the kala namak and mix until uniform. Using clean hands, finely crumble the tofu into the pan and mix well until all of the tofu is coated.
  5. Add in the black beans and mix through. Cook for 3-5 minutes more, or until the egg mixture has dried out to your desired consistency. Adjust seasonings to taste.
  6. Remove the scramble from heat and mix in the kala namak. Serve warm and enjoy!

Notes

  • Nutrition facts do not take into consideration the addition of salt or any bread or fruit it is served with.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Courtney Ransom says:

    I made this the other night and it was SO tasty. The black salt really kicked it up a notch. Yum yum YUM!

  2. […] Vegan Tofu Scramble with Vegetables and Beans […]

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