Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Breakfasts > Tofu Scramble Recipes (DF)

Dairy-Free Tofu Scramble with Veggies

A flavorful and nutritious dairy-free tofu scramble packed with colorful vegetables. Perfect for a healthy and satisfying breakfast or brunch.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 1 block (14 oz) Extra-firm tofu
  • 1 tablespoon Olive oil
  • 1/2 medium, diced Onion
  • 1/2 any color, diced Bell pepper
  • 4 oz, sliced Mushrooms
  • 2 cups, chopped Spinach
  • 2 tablespoons Nutritional yeast
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black salt (kala namak)
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Dairy-free milk (almond, soy, or oat)

Prepare the Tofu

Press the tofu to remove excess water. You can do this by wrapping the tofu in paper towels and placing a heavy object on top for about 15-20 minutes. Once pressed, crumble the tofu with your hands into a bowl.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until softened. Add the sliced mushrooms and cook for another 5 minutes, or until they release their moisture and start to brown.

Add the Tofu and Seasonings

Add the crumbled tofu to the skillet with the vegetables. Stir in the nutritional yeast, turmeric powder, garlic powder, and black salt. Cook for about 10-15 minutes, stirring occasionally, until the tofu is heated through and slightly browned. Add the dairy-free milk for extra creaminess.

Add the Spinach

Add the chopped spinach to the skillet and cook for another 2-3 minutes, or until it wilts. Season with salt and black pepper to taste.

Serve and Enjoy

Serve the tofu scramble immediately. It's delicious on its own, or you can serve it with toast, avocado, or your favorite dairy-free toppings.

Nutrition Facts Estimated per 100g of product

(Note: These values are estimates and may vary based on specific ingredients and preparation methods.)

  • Calories: Approximately 80-100 kcal
  • Protein: 8-10g
  • Fat: 4-6g
  • Carbohydrates: 3-5g
  • Fiber: 1-2g

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, vitamins, and minerals. Nutritional yeast provides B vitamins, and the vegetables offer fiber and antioxidants. To increase the nutritional value, consider adding other vegetables like broccoli, zucchini, or kale. Pay attention to sodium content and adjust salt usage accordingly.

← Dairy-Free Spinach and Artichoke Stuffed Chicken Breast Dairy-Free Vegetable Pot Pie with Sweet Potato Crust →

FAQ

  • What is black salt (kala namak) and why is it used?

    Black salt, also known as kala namak, is a type of volcanic rock salt with a distinctive sulfurous flavor. It's used in vegan cooking to mimic the taste of eggs, making it a popular ingredient in tofu scrambles.
  • Can I use silken tofu instead of extra-firm tofu?

    No, silken tofu will be too soft and will not create the desired scramble texture. Extra-firm tofu is recommended for this recipe.
  • How can I store leftovers?

    Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.