Veggie Tofu Scramble

By Chef Sarr at the Flying Biscuit

A quick and savory plant-based breakfast made with organic tofu, fresh vegetables, and a flavorful tamari marinade. This colorful scramble is light, satisfying, and ready in minutes.

This recipe is gluten-free.

YIELDS: 1 serving

COOK TIME: 5 mins

PREP TIME: 5 mins

Back to all recipes

INGREDIENTS

  • 3 oz organic tofu
  • 1 small handful spinach
  • 1 ladle diced onion
  • 1 ladle diced red and green peppers
  • 1 ladle sliced mushrooms
  • Olive oil, enough to lightly coat the pan
  • Tamari Marinade ( Organic soy sauce, Sesame oil, Ginger and Sugar)


RECIPE

1. Coat a skillet or sauté pan lightly with olive oil and heat over medium-high heat.
2. Add the onions, red and green peppers, mushrooms, and spinach. Sauté until the vegetables are softened and lightly golden brown.
3. Add the tofu to the pan and break it apart gently with a spatula while sautéing.
4. Pour in the tamari marinade and continue cooking until the sauce is simmered into the tofu and vegetables. Serve hot.

 

Chef’s Notes

  • Drain and pat the tofu dry before cooking so the scramble browns instead of steaming.
  • Add the tamari marinade gradually to prevent the dish from becoming too salty.
  • For the best texture, avoid overcooking the spinach.