Tofu Scramble Recipe with Vegan Croissant
Upgrade your breakfast for this tofu scramble recipe. Top with fig preserve, spinach, and croissant.
Ingredients
- 2 tbsp nutritional yeast
- 2 garlic cloves minced
- 1/2 tsp dijon mustard
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 4 vegan croissants optional
- 1 tbsp Fig preserve add as much as you need
- 1 tbsp avocado oil or vegan butter
- 5-6 grape tomatoes (chopped in half)
- 1/2 cup sweet onion diced
- 14 oz extra-firm tofu patted dry and crumbled
- salt and black pepper to taste
Instructions
- In a bowl, whisk together garlic, turmeric, cumin, Dijon mustard, nutritional yeast, and a pinch of salt. Set this spice mix aside.
- Heat the avocado oil (or vegan butter) in a large pan over medium heat. Add the sweet onion, bell pepper, tomatoes, black pepper, and pinches of sea salt. Sauté for about 4-5 minutes, or until the vegetables are tender.
- Add the crumbled tofu and the spice mix to the pan. Cook for 3-5 minutes, stirring occasionally. The tofu should absorb the flavors of the spices and vegetables. If the mixture seems dry, you can add a few tablespoons of non-dairy milk for more moisture.
- Season the tofu scramble to taste with more salt and black pepper as needed. If you like a bit of heat, you can also add red pepper flakes or hot sauce for some spice.
- Serve your tofu scramble with spinach or arugula, toast, avocado, or a dollop of fig preserves, if desired.
Notes
Add a few tablespoons of non-dairy milk for more moisture, if needed.