Breakfast Tofu Scramble

AuthorLauren Timmerman, MS, RDNCategoryDifficultyBeginner

Looking to switch up the traditional egg and toast breakfast? Or maybe you're hoping to find a recipe that uses up that last block of tofu in your fridge.

This recipe is completely vegan and uses nutritional yeast. Different from active yeast, nutritional yeast contains antioxidants and adds a unique, savory taste to your dishes. Enjoy! 

This recipe is adapted from the cookbook, Plant Power Way.   

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 1 tbsp extra virgin olive oil
 1 garlic clove, crushed
 1 (16 oz.) package of organic sprouted tofu
 3 dashes low sodium soy sauce
 5 basil leaves
 1 cup tomato sauce
 1 tsp sea salt
 1 tbsp nutritional yeast
 2 tbsp water
 freshly ground pepper, to taste
 cherry tomatoes, sliced for garnish
 toasted bread
 ½ avocado, sliced

Directions
1

Heat a cast iron skillet over medium heat and drizzle olive oil. Then add the garlic to lightly sauté. Crumble the tofu right into the pan and mix.

2

Add the tomato sauce, soy sauce, and basil. Stir to incorporate and simmer for 3 minutes. Then sprinkle the sea salt and nutritional yeast; stir well. If the mixture is too dry, add small amounts of water. Cover and simmer to heat through.

3

Garnish with fresh cherry tomatoes, basil, and avocado. Then place on top of your favorite type of bread with the scramble and enjoy!

Nutrition Facts per serving: Calories 150, Total Fat 8g, Cholesterol 79mg, Sodium 680 mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugar 4g, Protein 11g

Ingredients

Ingredients
 1 tbsp extra virgin olive oil
 1 garlic clove, crushed
 1 (16 oz.) package of organic sprouted tofu
 3 dashes low sodium soy sauce
 5 basil leaves
 1 cup tomato sauce
 1 tsp sea salt
 1 tbsp nutritional yeast
 2 tbsp water
 freshly ground pepper, to taste
 cherry tomatoes, sliced for garnish
 toasted bread
 ½ avocado, sliced

Directions

Directions
1

Heat a cast iron skillet over medium heat and drizzle olive oil. Then add the garlic to lightly sauté. Crumble the tofu right into the pan and mix.

2

Add the tomato sauce, soy sauce, and basil. Stir to incorporate and simmer for 3 minutes. Then sprinkle the sea salt and nutritional yeast; stir well. If the mixture is too dry, add small amounts of water. Cover and simmer to heat through.

3

Garnish with fresh cherry tomatoes, basil, and avocado. Then place on top of your favorite type of bread with the scramble and enjoy!

Breakfast Tofu Scramble
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