Recipe: Tofu Breakfast Scramble
This breakfast is my go to when I have a big training day ahead or need to recover, because it’s protein packed and SO delicious.
While satisfying any time of day, I tend to eat this meal for breakfast because it mimics the taste and textures of cheesy scrambled eggs and crispy bacon, but it’s entirely plant-based, and offers about 20g of protein without heaps of cholesterol and grease that can leave you feeling groggy. Did I mention you’ll have 2-3 leftovers?
This recipe is adapted from the “Scramble Burrito Bowl” and pumpkin seed bacon featured in Vegan Bowl Attack, by Jackie Sobon.
Here’s how to make it. You’ll need about 30 mins total.
For the scramble:
- 1 pkg. firm to extra-firm tofu
- 2-3 tbsp. nutritional yeast
- 1/2 tsp. sea salt
- pinch of black pepper
- pinch of turmeric
- 2 tbsp. olive oil
For the veggies:
- 1/2 red bell pepper, cut into strips
- 1 c. kale
- 1/2 c. spinach
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 tbsp olive oil
For the beans:
- 1 can black beans, drained and rinsed
- 1/8 tsp. smoked paprika
- 1/8 tsp. onion powder
- 1/8 tsp. garlic powder
For the pumpkin seeds:
- 1/2 c. raw pumpkin seeds
- 2 tsp. maple syrup
- 1 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/8 tsp. smoked paprika
- parchment paper
- avocado chunks
- fresh cilantro
- Remove tofu from package and drain, wrap it tightly in a paper towel and then a kitchen towel. Place a heavy saucepan or something of weight over it. Let it sit for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees fahrenheit. Mix the pumpkin seeds in a bowl with all of the accompanying ingredients above, then spread evenly on a baking sheet lined with parchment paper.
- Cut the bell pepper into strips and set it aside next to the kale and spinach. Don’t mix the veggies together.
- Place the drained beans in a pot on the stove with the aforementioned spices. Wait to heat.
- When the tofu is almost ready to be used, start heating a large pan with 2 tbsp. of olive oil on medium heat.
- Crumble the tofu block with your hands and place crumbles into the pan. Let the crumbles sit for five minutes.
- When the tofu is ready, flip it over to cook for 3-5 minutes, stirring occasionally to ensure even cooking.
- While the tofu is cooking, place the pumpkin seeds in the oven for 5 minutes. The tofu and pumpkin seeds should be cooking on the same-5 minute timer.
- Meanwhile, start heating a smaller pan on medium-high for the veggies.
- When the five minutes are up, take the pumpkin seeds out of the oven and flip over, cooking for another 3-5 minutes, until golden brown.
- Add the red pepper in the newly heated pan and cook for about a a minute before adding in the kale and spices, heating for 5 minutes total, stirring occasionally.
- Turn the pot of beans on now.
- Turn the crumbled tofu to medium low and add the nutritional yeast and spices. Let sit for a few minutes, stirring occasionally, while the veggies and pumpkin seeds finish cooking.
- When everything is done cooking, transfer all the ingredients into the same pan as the tofu and add in the spinach, mixing it in until it becomes slightly wilted.
- Make yourself a bowl and top with one or all of the optional ingredients and enjoy!
Note: Feel free to sub or add any veggies you like. I’ve added mushrooms, diced potatoes, and shredded brussels sprouts before and it came out equally as delicious! You can also opt for a wrap instead of a bowl and make it a burrito.