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+ servings
Two bowls of vegan classic tofu scramble, full of fresh vegetables and greens, ready to be served.
4.55 from 11 votes

Classic Tofu Scramble Recipe

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 bell pepper (any color), diced
  • 1 small or 1/2 large onion (any color), diced
  • 15 ounces (1 standard block) extra firm tofu, pressed gently to remove excess moisture
  • 2 tablespoons tahini
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast (powder or flakes is fine)
  • 2-3 big handfuls baby spinach
  • Optional additions/toppings: chopped green onion tops, shredded vegan cheese, extra nutritional yeast, hot sauce or sriracha

Instructions

  • Heat the olive oil or water in a large skillet over medium heat. Add the bell pepper and onion. Cook for 5-8 minutes, stirring frequently, or until the pepper is tender and onion is clear. Crumble the tofu into the skillet; you can make it either very crumbled or leave some sizable chunks if that's your preference.
  • Cook the tofu for about 2 minutes, stirring a few times, until it's warmed through and there's very little liquid in the pan. Meanwhile, whisk together the tahini, tamari, turmeric, mustard, and paprika. Add this mixture to the tofu and mix well to incorporate. Then, stir in the nutritional yeast.
  • Add the baby spinach to the scramble. Cook for another 2-3 minutes, or until the spinach is wilted and tender. Serve the tofu scramble with toppings and accompaniments of choice!