Tofu Breakfast Scramble

I had an amazing tofu scramble for breakfast when I was in California a few weeks ago, and wanted to recreate it. I found this recipe on www.itdoesnttastelikechicken.com and the only thing I changed was the type of tofu and the type of salt used (because it was harder to find).

If you’re not usually into tofu, I still encourage you to try this scramble. It’s heartier than you may think, and has tons of flavor!

Need more tofu recipes? This is another one of my absolute favorites!

Print Recipe

Tofu Breakfast Scramble

Servings

Ingredients

Spice Mix

• 2 tablespoon nutritional yeast I use Bragg's
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon Sea salt
• 3/4 teaspoon turmeric
• 1/4 teaspoon garlic

Tofu

• 2 container Naysoya Lite or Regular Firm Tofu
• 1/2 medium white onion
• 1.5 cups sliced mushrooms of choice
• 1 red bell pepper
• 1 can black beans rinsed and drained
• 1 teaspoon olive oil

Servings Ingredients Spice Mix 2 tablespoon nutritional yeast I use Bragg's 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon Sea salt 3/4 teaspoon turmeric 1/4 teaspoon garlic Tofu 2 container Naysoya Lite or Regular Firm Tofu 1/2 medium white onion 1.5 cups sliced mushrooms of choice 1 red bell pepper 1 can black beans rinsed and drained 1 teaspoon olive oil

Instructions

1. Add all of the spice mix ingredients into a bowl and stir to combine.
2. Chop the red pepper, onions, garlic, and mushrooms.
3. Place a large pan over medium high heat and add the olive oil. When hot, add the onions, peppers, and mushrooms and saute for about 8 minutes until everything just starts to brown. Add the garlic and saute for 2 more minutes.
4. Add the tofu blocks and smash apart with a spoon or spatula. Don’t mash it completely – you want some good chunks in there.
5. Add the spice mix and black beans and stir everything up. Heat through for about another 8 minutes. Serve!