About the Recipe
Tofu scramble is one of the easiest and most versatile plant-based breakfasts you can make. It's packed with protein, loaded with flavor, and endlessly customizable to suit your tastes. Whether you're serving it with toast, stuffing it into breakfast tacos, or enjoying it alongside roasted potatoes, this recipe proves that a simple breakfast can be both nourishing and incredibly satisfying.
Once you try this homemade tofu scramble, it may become your new go-to breakfast favorite.
Ingredients
1 block of tofu
2 tbsp olive oil
1/2 cup bell peppers
1/2 cup mushrooms
Jalapeño
Salt to taste
2 tsp black salt
2 tbsp sambhal or kukdo sauce
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp Italian seasoning
Black pepper to taste
2 tbsp nutritional yeast
Preparation
Step 1: Prepare the tofu
Drain and press the tofu for 10–15 minutes to remove excess moisture. Crumble it into bite-sized pieces using your hands or a fork.
Step 2: Cook the Tofu till moisture has come out
Add the crumbled tofu to the skillet with some olive oil. Cook till the moisture starts to decrease, about 5-7 minutes.
Step 2: Cook the vegetables
In the same skillet, add the diced bell pepper, mushrooms, salt, black salt, black pepper, turmeric, nutritional yeast, Italian seasoning, sambhal, and mix really well. Cook for for 4–5 minutes until softened.
Step 3: Prepare the toast
Whether its wheat bread or sour dough. Toast the bread, spread some butter.
Step 4: Taste and serve
Taste the scramble and adjust the seasoning if needed. Serve warm with toast, a fresh cup of coffee. Say a little prayer and enjoy!!