One of the most well-loved vegan classics has to be tofu scramble. It’s so versatile that you could probably make one without ever needing a recipe!
At the Lovlie Cocoon, we enjoy tofu scramble for breakfast with slices of homemade bread, tucked into a wrap for lunch, or served over spaghetti for dinner. Scrambled tofu is just that versatile and endlessly customisable.
How you enjoy your tofu scramble is really up to your imagination, and the possibilities are practically endless. So, how about serving it in some crunchy taco shells?
Taco shells make a fun and tasty way to enjoy scrambled tofu, and they’re also a great option when you’re inviting friends over. Set out the shells and toppings and let everyone build their own.
Tofu scramble is wonderfully flexible when it comes to the vegetables you add, so think of this recipe more as a guide than a set formula. I’ve added some home-sprouted mung bean sprouts for extra crunch and a little more freshness, but you can easily adapt the vegetables to whatever you have on hand.
Vegetable Tofu Scramble
Easy tofu scramble with vegetables, easy delicious breakfast recipe
Ingredients
- 1 tablespoon sunflower oil
- 1 carrot, peeled and finely diced
- 1 small zucchini (courgette), diced
- 3 button mushrooms, finely diced
- 250 g extra-firm tofu, coarsely crumbled
- 1 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Handful freshly sprouted mung beans (or beansprouts)
- Taco shells, for serving (optional)
Instructions
- Add oil in a skillet or non-stick pan, tilt and turn pan to coat oil evenly. Heat for 1 minute.
- Add tofu pieces. Stir fry for a few minutes until lightly golden. You can press against big chunks in the pan and cut them with your wooden spatula if you like to make them smaller.
- Add soy sauce and let cook for a few more minutes (about 5 minutes).
- Add carrot, mushrooms and zucchini. Sprinkle nutritional yeast and thyme.
- Stir fry for another 3 - 4 minutes until vegetables are soft (but don't allow them to turn mushy).
- Add paprika and salt to taste.
- Turn off heat.
- Toss a handful of sprouted mung beans.
- Warm tacos shells according to package instructions. Spoon scramble into shells and serve warm.
Nutrition Information:
Yield:
2Serving Size:
1 (excluding taco shells)Amount Per Serving: Calories: 280Total Fat: 18gCarbohydrates: 15gFiber: 5gProtein: 22g
You might also like these easy delicious Savoury Vegan Breakfast Ideas
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Your tofu scramble looks delicious in those tacos, with some delicious sprouts in there !!