When time is of the essence and the lunch or dinner hour rolls around, quick, tasty, and relatively health sustenance is a necessity, for which everyone has their go-to recipes. For me, and many vegans, that recipe is for the classic tofu scramble. While I hardly feel like the world really needs yet another recipe for this tried and true staple, since I’ve had the opportunity (and lack of time to cook much else) to hone and perfect my own method lately, I figured it couldn’t hurt to share.

I tend to favor scrambles heavy on the veggies, and fairly light on extra spices- Especially tumeric. While you’re welcome to add a pinch for color if you’d like, I find that it can overpower and ruin the best scrambles, so I omit it entirely. Never let a scramble recipe hold you back, as they’re infinitely adaptable in terms of veggie swap-outs and additions. Think of it more as a guideline than a rule!

Veggie Tofu Scramble

1 Tablespoon Olive Oil
1/2 Small White Onion, Diced
1 Clove Garlic, Minced
1 Carrot, Peeled and Finely Diced
1 Small Zucchini, Diced
3 Button Mushrooms, Finely Diced
1 8-Ounce Container Nasoya Super-Firm Cubed Tofu (or 1/2 of a 1-lb container of extra-firm)
3 Tablespoons Nutritional Yeast
1 Tablespoon Braggs Liquid Aminos
1 Tablespoon Soy Sauce
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
2 Cups Fresh Baby Spinach, Packed

In a medium sautee pan set over moderate heat, pour in the oil and tilt the pan around so that the bottom is evenly coated. Add in the onions and garlic, and cook for 4 or 5 minutes, stirring occasionally until the onions are somewhat translucent. Next, add the carrot, zucchini, and mushrooms, and sautee for another 5 minutes, allowing the veggies to soften and the flavors mingle.

Meanwhile, open and drain the excess liquid from the tofu. Toss the cubes into the pan, and use your spatula to press it against the sides of the pan and break it up into rough, small pieces, approximating the texture of scrambled eggs. Sprinkle the nutritional yeast on top, followed by the braggs, soy sauce, parsley, and salt, and mix well to combine.

Allow the tofu to cook for another 8 or so to remove more of the water and heat the tofu through. Finally, add in the spinach, and cook for just one more minute to let to wilt down a bit. Remove from heat and serve immediately.

Serves 2

Printable Recipe