You don’t have to be a vegan to love tofu scramble. This protein-rich meal isn’t just an alternative to scrambled eggs, but a delicious and healthy dish in its own right. Seasoned tofu crumbles are speckled with colorful vegetables and tossed in turmeric, which imparts a bright yellow tone and warm, peppery flavor — plus many anti-inflammatory benefits, too. The recipe also calls for nutty nutritional yeast, which is a good source of protein and B-complex vitamins for high energy. Enjoy this dish, morning, noon or night.
Tofu Scramble with Roasted Tomatoes Recipe
Prep time: 10 minutes
Cook time: 30 minutes
2 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried mixed herbs (like an Italian blend)
2 teaspoons ground turmeric
2 (14-ounce) packages extra-firm tofu, drained
1 yellow onion, diced
2 zucchini, diced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 cup nutritional yeast
- Preheat oven to 400° F.
- Quarter each tomato and cut each quarter in half crosswise. In a medium bowl, toss together tomatoes, 1 tablespoon olive oil, vinegar, sugar, salt and pepper. Transfer to a baking sheet and bake until soft and slightly caramelized, 25-30 minutes.
- In a medium mixing bowl, combine garlic powder, dried herbs and turmeric. Crumble the tofu in the bowl and mix to combine. Set aside.
- Heat a large skillet over medium heat. Add remaining 1 tablespoon oil and sauté the onion until it’s soft and translucent, about 4 minutes. Add zucchini, bell pepper and mushrooms; cook until tender, about 5 minutes. Add tofu and nutritional yeast and cook, stirring often, until heated through, about 4 minutes.
- Serve with roasted tomatoes.