This tofu scramble with vegetables delicious, flavorful and healthy - and the best part is it so quick and easy to make! You will love this vegan hearty meal.

veggie tofu scramble with avocado pico de gallo.

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What is Tofu?
Why You’ll Love This Veggie Scrambled Tofu Recipe
Ingredients You Need
Equipment
How to make this Easy Vegan Tofu Scramble
Tips to Make the Best Tofu scramble
How to Serve Veggie Scrambled Tofu
Storage Tips
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Tofu Scramble with Vegetables (Vegan Recipe)

I absolutely love this easy tofu scramble recipe – it tastes just as good as veggie egg scramble – but the perfect choice if you are vegan, want to avoid eggs or add some tofu into your diet.

I admit in my younger years I was never a great fan of tofu – perhaps it was because I never tasted anything as good as this!

So when I decided to make a week of vegan breakfasts I was not expecting this tofu scramble to be on the top of my list!

That is until experimenting with various spices, vegetables and dishes – I was pleasantly surprised, if not amazed at how tofu could taste so good!

Plus this dish is unbelievably quick – there is no need to press the tofu in this recipe… which makes it a fantastic option for a quick, tasty and healthy vegan breakfast!

The unique blend of spices and vegetables flavour this tofu to make it wonderful treat, perfect when served with a fresh dip including avocado pico de gallo, guacamole or breakfast blender salsa!

What is Tofu?

Tofu, also known as bean curd or soybean curd, is made by curdling soy milk and then pressing it into a solid block.
Tofu is gluten-free, vegan and a great source of protein, iron and antioxidants. This ingredient is a popular ingredient in vegan cooking (and baking!)
Interestingly, tofu is high in water content in many recipes (depending on the dish), it is required to press the tofu to drain and remove any excess liquid. There are many different varieties of fresh tofu including extra soft, soft, firm and extra firm. Extra firm tofu has a similar texture to paneer and has the least moisture content, this recipe uses extra firm tofu which does not need to be pressed – making it so much faster to prepare!

Why You’ll Love This Veggie Scrambled Tofu Recipe

This is one of my favourite tofu recipes. Here are some reasons why you will absolutely love this recipe:

Easy and straightforward to make (with no fancy techniques) – this recipe is so easy to make, no hassle and no fancy techniques required, just one pan and no ‘pressing the tofu’ is needed – that simple!
Delicious and flavourful – you will LOVE how flavorful and scrumptious this scrambled tofu is – despite its reputation of being a bland food – you will be amazed at this dish – it has the perfect blend of veggies, spices and flavour!
Healthy and wholesome – this dish is packed with healthy ingredients and a great way to get nutrients including protein, iron, vitamins and antioxidants.
Vegan and gluten-free – this veggie tofu scramble is vegan and gluten-free!
Quick – in less than 20 minutes you can whip up a batch of this delicious dish
Cheap and cheerful – this dish is made with affordable ingredients and just one pan (no oven required!), making this a budget-friendly breakfast (and much cheaper than buying from a restaurant).
Just a HANDFUL of fresh ingredients – this delightful dish only needs a handful of fresh ingredients including tofu, red onions, bell peppers and spinach (plus seasoning!)
Mix it up and adjust as preferred – this tofu scramble can be adjusted according to your preference, you can add ½ teaspoon nutritional yeast (for a cheesy flavour), or omit the spices for a less spicy version!

Ingredients You Need

To make this veggie scrambled tofu will need:

Tofu: tofu is the base of this dish, use extra-firm tofu, I recommend this tofu for the best results
Red onions: red onions are finely chopped and gently cooked to release their subtly sweet and sharp flavour which is perfect for this dish.
Bell Peppers: bell peppers are also finely chopped and gently cooked to release their flavours in this dish. You can either use red peppers or a mixture of red and yellow bell peppers for a range of flavours. Red pepper has a sweeter and citrusy taste.
Spinach: you can use either fresh or frozen spinach. If using fresh, wash and pat dry before using (to avoid adding excess water to the dish)
Coriander (or cilantro): this is optional, but recommended to add a refreshing taste to this tofu
Seasoning and spices: salt and finely ground black pepper are used to season this dish. Turmeric powder and red chilli powder (or paprika) are used as spices in this dish to flavour this dish.
Extra virgin olive oil: the extra virgin olive oil is added to the pan before adding the onions, bell peppers and spinach, this helps to gently roast them and release their flavour. You can also use regular olive oil or avocado oil.

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Equipment

I recommend using a non-stick medium/large pan to help evenly cook the vegetables and tofu without any of the ingredients sticking to the surface of the pan.
I also recommend using a wooden/silicone spatula to help you mix the vegetables and crumble the tofu.

How to make this Easy Vegan Tofu Scramble

Gently cook red onions in pan. Heat oil in pan on medium heat for 30 seconds, add red onions and roast for another 30-60 seconds, or until slightly soft and the raw smell of onions goes away (image 1).
Add bell peppers and roast. Add bell peppers and roast for another 3-4 minutes, stirring intermittently to evenly cook them (image 2). You’ll notice a roasted pepper aroma.
Add the spinach and seasoning (images 3 and 4) Add the spinach and stir with the peppers and cook for another minute, or until soft and wilted. Add the salt, pepper, turmeric powder and red chilli powder/paprika and cook for another 30 seconds.

numbered collage showing steps to make veg scrambled tofu.

Add the tofu and break into smaller pieces using a wooden spoon and mix with ingredients. Remove any excess water from the tofu when taking out of the packet. Place the tofu in the pan and using a wooden spoon, gently break the tofu apart into smaller pieces (image 5). Mix this tofu with the vegetables until crumbled and combined, stir and cook for another 1-2 minutes to allow the flavours to infuse into the tofu. Once cooked and combined (tofu will look yellow as per image 6), sprinkle fresh coriander and remove pan from heat and serve with fresh guacamole, avocado pico de gallo or blender salsa.

Tips to Make the Best Tofu scramble

Use fresh ingredients – use fresh red onions, bell peppers and spinach for the best results. Also use fresh extra-firm tofu for ease and the best texture in this dish.
Use the best equipment for optimum results – use medium or large non-stick pan and wooden spoon to cook the vegetables and break apart the tofu.
Serve immediately with a fresh dip – this veggie scrambled tofu is best enjoyed when served immediately with a delicious fresh dip including guacamole, blender breakfast salsa or pico de gallo salsa
Variations – you can make these spicier or less spicy by adjusting the black pepper and spices, alternatively for a ‘cheesy’ taste you can add ½ teaspoon nutritional yeast flakes to the tofu at the end. If you want more of an eggy flavor you can add a pinch of black salt (also known as kala namak).

birds eye view of vegetable tofu scramble with tomato salsa.

How to Serve Veggie Scrambled Tofu

This veggie scrambled tofu is best served immediately with a range of fresh dips including guacamole, avocado pico de gallo or breakfast blender salsa.
Alternatively, if you want to turn this into a brunch feast – serve alongside with avocado toast or banana pancakes.
This dish also goes perfectly well with a glass of our fresh apple, orange and carrot juice!

Storage Tips

This veggie scrambled tofu is best served fresh. If you wish to make in advance, transfer into an airtight container and refrigerate once cool (for up to 1 day).
To reheat, cover and cook on low heat for 7-10 minutes, stirring intermittently. Alternatively, heat this veggie scrambled tofu in a microwave-safe bowl for at least 2 minutes (more depending on quantity) or until steaming. When reheating, I recommend covering the dish with a heat proof lid or cover to prevent the tofu from drying out.
Storing ingredients: store the tofu, spinach and bell peppers in the fridge to keep fresh. Red onions should be stored in a cool, dark and dry place.

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Tofu Scramble with Vegetables