Tofu Scramble: Breakfast of (vegan) Champions

4.97 from 77 votes

This is my favourite hearty classic vegan breakfast recipe. Spiced to perfection with peppers, beans, onions, and mushrooms for a perfect savoury brunch.

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings: 4

Author: Sam Turnbull

Ingredients

For the spice mix:*

2 tablespoons nutritional yeast
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black salt (also called kala namak) or regular salt
¾ teaspoons turmeric
¼ teaspoon garlic powder

For the tofu scramble:

1 tablespoon oil (such as olive or vegetalbe)
8 oz button mushrooms sliced (about 1 ½ cups sliced)
1 red pepper, chopped
½ yellow onion chopped
2 cloves garlic, minced
1 454g block medium-firm tofu or firm tofu OR 2 349g blocks extra firm silken tofu (a little more or less tofu won't make a big difference)
1 19oz can black beans (2 cups), drained and rinsed

US Customary - Metric

Instructions

Add all of the spice mix ingredients into a bowl and stir to combine.
Heat a large skillet over medium-high heat and add the olive oil. When hot, add the mushrooms, pepper, onion, and garlic and sauté for about 8 minutes until everything just starts to brown.
Add the tofu blocks and break it apart with your spoon until you get a nice scramble texture with lots of chunks. Stir in the spice mix and black beans. Heat through for another 5 - 8 minutes until hot.

Notes

*You can double, triple, or quadruple this spice mix and save it in a jar. That way you can have it on hand, ready to go for future tofu scrambles. Or give this scramble blend a try!

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/tofu-scramble-breakfast-vegan-champions/