Eggless Tofu Scramble

Author: Paul Turcotte
Enjoy the taste of an egg scramble without the eggs and all of that cholesterol. This recipe will satisfy egg lovers and vegans alike.
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings 4 People
Course Breakfast
Cuisine American
Keyword breakfast scramble,, Eggless Scramble, Vegan, Vegan Comfort Food

Ingredients

  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 3/4 cup  Mushrooms, chopped
  • 1 cup Red bell pepper use two colors if you have them
  • 16 ounce Firm or extra-firm tofu Drained not pressed
  • 1 Tbsp  Dijon mustard  Optional
  • 3 Tbsp Nutritional yeast
  • 1 tsp Ground cumin powder
  • 1 tsp Kala Namak black salt (Use sea salt if KN is not available
  • 1/2 tsp Black pepper To taste

Instructions

  1. Add onion to a heated nonstick sautee pan, and cook at medium high. When onions turn translucent, add garlic and cook for about 2 minutes.. Add peppers and mushrooms and cook for about 5 minutes until vegetables are tender. Break up the tofu as you add it to the pan. Add mustard, nutritional yeast, turmeric, cumin, salt, and pepper while breaking up the tofu to a scrambled egg texture as it cooks. Mix well and cook for another 5 to 6 minutes until all ingredients are cooked thoroughly.

Notes

Use nondairy milk or water for texture as needed (or not).
Shredded vegan cheese is optional.  Sprinkle cheese as desired and cover the pan on low heat to melt the cheese on top of the scramble. Serve with whole-grain toast or on corn tortillas with a splash of hot sauce, as desired.