Easy Vegan Breakfast Scramble Recipe
This easy tofu vegan breakfast scramble is easy to make and is a delicious vegan alternative to scrambled eggs.
Ingredients
Scale
- 1 package extra firm or high-protein tofu, crumbled*
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 garlic clove, minced
- 1/4–1/2 tsp cumin
- 1 tsp olive oil
- 3 big handfuls of baby spinach
Instructions
- Crumble tofu in a medium-sized bowl
- Add salt, onion powder, garlic powder and cumin to tofu and mix well (if you like the taste of cumin add 1/2 teaspoon. If you don’t like the taste of cumin, only add 1/4 teaspoon).
- In a large non-stick skillet, heat oil over medium heat.
- After about 3 minutes, add chopped garlic and cook for one minute (do not let burn. If starts to brown quickly, remove from heat).
- Add tofu mixture to pan and cook for 5-7 minutes until any excess water evaporates and the mixture begin to brown. Stir occasionally.
- Once tofu begins to brown add the baby spinach. Stir frequently until baby spinach begins to wilt. Remove from heat.
- Serve with jalapeños, black beans, cilantro and/or gluten-free or sprouted grain toast.
