Eggless Veggie Tofu Scramble
Servings: 1 big plateful
Calories: 360kcal
Cost: $3.78
This is my eggless scramble recipe using black salt that's never failed. Ingredients can be prepped ahead; just scramble and serve for a quick vegan breakfast.
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Ingredients
- 1 tbsp cooking oil (12g)
- ½ pack extra-firm tofu (175g to 225g)
- ½ tsp kala namak (black salt) (*optional)
- ¼ tsp turmeric (*optional)
- 1 tbsp nutritional yeast (*optional)
- ¼ red onion (50g)
- ¼ bell pepper or Anaheim pepper (or even jalapeno if you like spicy) (40g)
- 1 pack mushrooms (150g)
- 3 cloves minced garlic (10g)
- 1 ½ cup baby spinach (40g)
- salt and black pepper (to taste)
Instructions
- Wash and prep veggies: dice 1/4 red onion and 1/4 bell pepper or Anaheim pepper (or even jalapeno if you like spicy), mince 3 cloves minced garlic, and roughly chop 1 pack mushrooms.
- Heat up a large cast iron skillet on medium heat. Pat dry 1/2 pack extra-firm tofu.
- Once skillet is hot enough (after ~5 minutes, or, if you have a laser thermometer, when the cast iron reaches 400 F), add 1 tbsp cooking oil and crumble in the tofu. If the tofu is still wet it will splatter a bit, so be careful!
- Pan-fry the tofu, moving them around every thirty seconds or so with a spatula or wooden spoon and breaking up the larger chunks. Don't stir too often because you want each piece to develop a nice seared crust.
- When the tofu pieces are looking nice and golden brown, add the onion and pepper.
- After a minute, add the mushrooms... and finally the garlic.
- Turn off the heat and stir in 1 ½ cup baby spinach. The spinach only takes a minute or two to wilt, after which the tofu scramble is ready to eat!
Nutrition
Calories: 360kcal | Carbohydrates: 25g | Protein: 28g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 215mg | Potassium: 1606mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5566IU | Vitamin C: 75mg | Calcium: 140mg | Iron: 6mg