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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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My favorite Oil-Free Vegan Tofu Scramble

November 10, 2019

I used to love scrambled eggs before I was vegan 5 years ago and new better, and I've finally cracked the code on the perfect tofu scramble because this is downright delicious...and downright simple.

 

 Vegan Cooking Level: Intermediate

 

Ingredients:

 

1 small onion, diced

1 red or green bell pepper, diced

1 square pkg. button mushrooms sliced and diced

8 tbsp. veg broth

1 14-oz. block of extra firm tofu

2-3 cups spinach leaves

 

Spice mix:

1/2 tsp. turmeric powder

1/2 tsp. curry

1/2 tsp. onion powder

1/2 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

1/8 tsp. (or less) cayenne pepper

Optional: Nutritional Yeast

How To:

 

Step 1:  Heat a high-sided large saute pan on medium heat and add 4 tbsp. of the veggie broth. Next, add all the diced veggies and saute on medium for about 8 minutes until they soften up and onions are translucent. Add more veggie broth only if the mixture gets dry on the bottom of the pan and cannot be moved around freely.

 

Step 2:  Use your fingers to crumble the tofu to your desired consistency directly on top of the sizzling veggies. Add ALL the spices (except nutritional yeast) and then sprinkle with 2 more tbsp. of veggie broth.

 

Step 3:  THE SCRAMBLE: Carefully incorporate all the spices by turning the mixture gently over and over, until all the spices are incorporated. The turmeric will color the tofu a deeper yellow as it cooks so don't add more!

 

Step 4: Add spinach on top of the mixture at the end of cooking. Add 2 more tbsp. of veggie broth and use a spoon to turn the hot mixture over on top of the spinach. Reduce the heat to low-medium and place a cover over the pan for about 4-5 minutes until the spinach is thoroughly wilted and the texture you like.

 

Sprinkle with Nutritional Yeast if desired and serve over toasted bagels, pitas or wraps along with some hot sauce!

 

Notice how nothing burned in your pan (if you did it properly!) and clean-up is a snap - no oil and no cancer-causing non-stick pans!

Now enjoy your mountain of tofu scramble with your friends and family and definitely save what's left over so you can enjoy it again tomorrow!

 

 Have you joined the free Plant-Empowered Woman Facebook Group yet?

I do fun cooking and coaching livestreams in the group every week!

 

 

 

 

 

 

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