Name: Tofu Scramble
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 14 oz extra firm tofu, drained and patted dry; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon olive oil; 8 oz baby bella mushrooms, sliced; 1 red bell pepper, diced; 1/4 teaspoon turmeric; 1/4 teaspoon paprika; 1 tablespoon nutritional yeast; 1 teaspoon salt; 1 teaspoon pepper

Tofu scramble recipe made with bell peppers and mushrooms. An easy meatless vegan breakfast that is full of good for you ingredients!

Today’s recipe is a long time coming.

Several years ago, I posted what would become one of my most popular recipes – my simple vegan breakfast hash.

I always thought that an eggless tofu scramble recipe would pair perfectly with that hash, and I finally got around to making it! It’s a great way to use tofu along with these tofu wraps.

I am not a big breakfast person usually, but this was one of the very best breakfasts I’ve ever eaten!

How to make tofu scramble

First, dice up one small onion and 3 cloves of garlic and add it to a large skillet.

I finally looked up the technical name of this cooking pan that I often refer to as a “large skillet” and it is called a jumbo cooker.

If you’ve seen many of my recipes, you may notice this big red pan pretty often.

I use it so often that the handle snapped off last week and I had to send Robbie to Walmart at 9 o’clock at night to get me a new one so that I could make this recipe.

Priorities, people! 😂

It is definitely one of my top 3 most used kitchen tools.

If you don’t have one, I highly recommend it.

I have been using this pan for around 10 years now, and I think I’ve gone through 3 at this point.

Totally well worth the money!

You will saute the garlic and onion for around 5 minutes or so, until it begins to soften.

Drain your tofu and use a kitchen towel to pat it as dry as possible.

Place your tofu in the skillet, and use a potato masher to break it into small pieces.

You want to break it into an “egg” like texture.

Next, sprinkle on the turmeric (this helps color the tofu so that it looks like eggs), nutritional yeast, and paprika.

Cook your tofu for around 5 minutes, until it releases some of its moisture.

Next, add in your sliced baby bella mushrooms and diced red bell pepper.

You’re going to cook it all up for another 10 – 15 minutes, or until you see the liquid disappear from the pan and the mushrooms are nice and cooked down.

Sprinkle on salt and pepper to taste and it’s ready to serve!

This would be delicious served with my simple vegan breakfast hash or sweet potato hash, vegan sausage, and a slice of toast!

I microwaved the leftovers the next day and it was just as good, so this would be a great make ahead recipe as well!

I was pretty surprised just how much this tasted like scrambled eggs.

The only difference was that I personally have never cared much for scrambled eggs, but this tofu scramble was absolutely delicious!

I can definitely seeing this become a staple vegan breakfast recipe in our house.

I hope you try it and let me know what you think!