I’ve made many a tofu scramble in my day, but this one is by far my favorite. It came together after trying recipes from multiple places and figuring out what I liked (and didn’t like) about them, but this time I was mostly just looking for a way to use up some rubbery celery and old potatoes. This is a highly versatile recipe that you can alter to your preferences. Breakfast, lunch, or dinner. Tofu scramble for the win.
1 block extra firm tofu
1 Tbsp olive oil
1/4 yellow onion, diced
1 Tbsp minced garlic
2 celery stalks, diced
1 green bell pepper, diced
1-2 small potatoes, diced
3-4 cremini or white button mushrooms, chopped
1/3 cup sun-dried tomatoes, julienned OR 1/2 cup grape tomatoes, halves (or both!)
2 large handfuls baby spinach or kale, chopped
Optional (but recommended): 2/3 cup vegan cheese shreds)
Toppings: sliced avocado, red pepper flakes, tamari, vegan parmesan cheese, salsa
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp salt
1 No Chicken or No Beef Bouillon cube
3 Tbsp nutritional yeast
Let tofu drain while you cook the vegetables.
In a large skillet, heat onion in oil until translucent, then add garlic and stir.
Add remaining vegetables except spinach and cook 5-10 minutes more, until softened (make sure you check the potatoes!).
Move vegetables over to one side of the pan and let cook some more.
Squeeze tofu with your hands onto the other side of the pan.
Add seasoning to the tofu and mix through, let cook a few minutes.
Mix the veggies and tofu together and add the spinach, stir in. Add vegan cheese.
Let cook until spinach is wilted.
Serve with sliced avocado and other optional toppers, and whole grain toast!