Turmeric Tofu Scramble
This turmeric tofu scramble is made with flavorful, nutrient-packed spices and is a wonderful plant-based alternative to your typical egg-centric breakfast.
The versatility of tofu continues to amaze me.
A few weeks ago, I shared with you guys my recipe for Vegan “Egg” Salad — a creamy, tangy take on the traditional lunch time favorite using tofu instead of actual eggs.
My meat-eating friends were surprised, “I had no idea you could do that!” one commented. My husband was slightly irritated, “When did you make that? And why didn’t you save any for me?!” I was ecstatic — another incredibly easy lunch or dinner that requires no pre-planning.
It reminded me that I had been under utilizing tofu at other meals — breakfast, specifically.
Now before I jump into this insanely easy Turmeric Tofu Scramble, I want to drop a little knowledge on you about soy.
News flash, tofu is made from fermented soy, and a lot of people are unnecessarily afraid of it (thank you for nothing, Gwyneth).
Soy gets a bad rap. From claims that it causes cancer and PCOS to accusations of its involvement in “man boobs” (sorry for that graphic image), online “experts” are constantly making unsubstantiated claims about soy.
I plan on writing a much more detailed post on this topic at a later date, but for now (to assuage your fears), I’ll give you the Cliff’s Notes.
Soy is good. People who eat soy have less chronic disease. Soy does not affect male fertility nor does it cause man boobs. In fact, soy is actually preventative against cancer — specifically breast cancer and prostate cancer.
People who tell you to avoid soy do not know what they are talking about. When you hear them make these claims, run in the opposite direction because it means that they take their info from Google instead of peer-reviewed research.
End of rant, back to the grub.
This incredibly easy tofu scramble is made by mixing a block of tofu with a bunch of tasty spices including turmeric, garlic powder, onion powder, and cumin, and a bundle of bright, nutrient-dense vegetables.
You can use any veggies you like. Some of my favorites include bell peppers, spinach, onions, and mushrooms.
I add Shirataki mushrooms to my scramble to give the recipe even more velvety, egg-like texture. You can buy them raw or grab a bag of organic shrooms from the freezer aisle and run them under some water to defrost them right before you start cooking. I like to go this route because my mushrooms always seem to go bad before I get around to using them.
- 1 package of organic, extra-firm tofu
- 1 tablespoon cumin
- ½ tablespoon turmeric
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- pepper to taste
- ¼ teaspoon chili powder (optional)
- 1 tablespoon avocado or olive oil
- ½ onion, diced
- 1 bell pepper, diced
- 1 cup Shirataki mushrooms, diced
- 1 cup spinach
- Remove tofu from package and drain liquid. You can do this by wrapping the tofu in paper towels and pressing it.
- In a large bowl, break tofu into crumbled pieces and combine with spices.
- In a large saute pan, heat oil over medium heat.
- Add onion and saute for 2-3 minutes.
- Add the remaining vegetables and saute for 2-3 minutes.
- Add the tofu mixture and cook for an additional 2-3 minutes.
Serve your tofu scramble with a side of roasted potatoes or hash browns and some heart-healthy avocado.
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Looking for more vegan breakfast ideas? Try these! >>
Weigh in: Have you ever tried a tofu scramble? What are your thoughts on soy?