Name: Tofu Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: ⅓ cup unsweetened almond milk; 2 tablespoons nutritional yeast; 2 garlic cloves (minced); ½ teaspoon Dijon mustard; ¼ teaspoon ground turmeric; ¼ teaspoon ground cumin; 1 tablespoon-extra virgin olive oil; ½ cup diced yellow onion; 14 ounces extra-firm tofu (patted dry and crumbled); Sea salt and freshly ground black pepper

Tofu Scramble

This tofu scramble recipe is a healthy, delicious vegan breakfast! Easy to make in one pan, it's great for weekdays and weekends. Serve with toast and fresh fruit, or try one of the serving suggestions in the blog post above.

15 min total 5 min prep 10 min cook 4

Instructions

Tap a step to mark it done

1 In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
2 Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.