Kate's Best Lazy Girl Tofu Scramble
This cheap lazy vegan tofu scramble is a satisfying plant-based breakfast that's budget-friendly and ready in just 35 minutes. Made with a simple tofu block, mushrooms, peppers, and pantry staples, this vegan tofu scramble recipe is a great option for busy mornings, meal prep, or anyone looking for a healthy breakfast.
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Servings: 4 servings
Ingredients
- 14 ounces firm tofu drained, dried with paper towels, and crumbled
- 2 tablespoons sunflower oil
- 1 cup thinly sliced white button or crimini mushrooms
- 1/4 cup diced red bell pepper
- Kosher salt and freshly ground black pepper
- 2 large scallions, thinly sliced
- 1 tablespoon minced cilantro
- 1 tablespoon chile garlic gouchujang or huy fong chili garlic sauce
- Toast or tortillas and avocado, for serving
Instructions
- Crumble a 14 ounce tofu block with your hands so it resembles scrambled eggs. Lay in a single layer on a large plate and pat dry with paper towels.
- Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Add 1 cup sliced mushrooms and 1/4 cup diced bell pepper and cook until mushrooms start to brown, 2-3 minutes. Add crumbled tofu, cook until vegetables are soft and tofu is golden in some spots. Another 2-3 minutes. Season with salt and pepper.
- Stir in 2 sliced scallions, 1 tablespoon minced cilantro and 1 tablespoon chile garlic sauce and taste. Season with more salt and pepper or add more chili garlic sauce, if you'd like. Serve with toast or tortillas and avocado. Enjoy!
Notes
- Get That Golden "Egg" Color: Want that classic yellow scramble look? Stir teaspoon of ground turmeric into the pan right when you add the tofu. It won’t change the flavor, but it will give you a beautiful, vibrant color.
- Don't Over-Press the Tofu: A quick crumble and a firm pat down with paper towels is all you need—leaving a tiny bit of moisture actually helps keep the scramble from drying out in the pan.
- Meal Prep & Reheating: This recipe is fantastic for meal prep. You can store the cooked scramble in an airtight container in the fridge for up to 4 days. To reheat, just pop it in the microwave or toss it back into a hot skillet with a tiny splash of water or oil to revive the texture.
- The Tofu Texture Choice: Firm or extra-firm tofu works perfectly for a chunkier, heartier scramble. If you prefer a softer, fluffier texture that closely resembles soft-scrambled eggs, try using medium tofu instead (just be sure to press out a little extra moisture).