One of my favorite healthy recipes for weekend brunch is Tofu Scramble! If you’ve never made tofu scramble (or never even tried it) possibly because you have a fear of tofu (and believe me, I understand) – I encourage you to give this recipe a try! You may be surprised to find that this is one of the most delicious ways to eat tofu.
Plus this breakfast recipe is high in complete soy protein, rich in veggies, vitamins, fiber and antioxidants – and packed with zesty flavor!
Tofu is like a sponge. It absorbs flavors incredibly well. So once you add the perfect blend of spices and flavors, your tofu scramble will be exactly what you are craving. Add some spicy salsa, hot steamy coffee and buttered toast on the side for your perfect healthy weekend brunch!..
Weekend Brunch Tofu Scramble
vegan, serves about 3-4
2-3 Tbsp vegan buttery spread
1 large carrot, diced (or 1 cup matchstick carrots)
1 small red onion, diced
1/2 tsp garlic powder
1 tsp cumin powder
1 1/2 Tbsp Muchi Curry powder (or use basic turmeric for a less-spicy flavor)
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 – 1/3 cup juice)
1 tsp orange zest
15 ounces Silken tofu
1 cup frozen or fresh spinach
salt to taste
optional: vegan cheese shreds
serve with: spicy salsa
* you can switch up the veggies. Try bell peppers, mushrooms or zucchini instead of carrots – or try kale or chard instead of spinach. Keep this dish ‘new’ by simply changing up the veggie ingredients.
1) Prep all your veggies. Blot your tofu dry with a paper towel.
2) Turn your burner to med-high and add your vegan buttery spread. Allow it to melt and begin to sizzle.
3) Add your carrots, onions – and about half the amounts of: soy sauce, apple cider vinegar, garlic powder, curry powder, cumin and a dash of pepper. (Add the remaining amounts when you add the tofu). Saute until the onions have translucent edges and the carrots have softened.
4) Next, add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest. Saute for 4-5 minutes over medium heat.
5) Tip: add in some water or soy milk if the edges of the pan get dry.
6) At this point, do a taste test and modify the spices as needed. I always end up adding in a dash more of whatever spice it is I’m craving that day. You can also salt your tofu to taste. Salt added will depend on how much soy sauce you use and what your salt preferences are. I’d dash at least 1/4 tsp though to bring out the flavors. Tofu can be quite bland without adding a pinch of salt.
7) When your tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in your spinach. Saute until heated. Or wilted, if using fresh spinach. Remove pan from heat. You can fold in some vegan cheese if you’d like.
You can also make a cubed Tofu Scramble with firm tofu. Recipe here!