Although intimidating at first, a delicious tofu scramble is incredibly easy, cheap, and fast to whip up. I pretty much gathered some of the veggies laying around in my fridge to make this tofu scramble with kale and kidney beans.
Lately I have been pretty obsessed with tofu scramble because of how cheap and easy it is. Additionally, I am more of a savory + protein type of breakfast person since a sweet breakfast can often put me right back to sleep. So, I’ll save the sweet stuff for another food blogger for now (or at least for today, anyway).
Luckily for me, I have been able to find blocks of tofu at my local Asian grocery store for just 99 cents. So, naturally, I’ve been taking advantage of it – denting that shopping basket with half a dozen at a time. However, I don’t use these tofu blocks for just tofu scramble. I use them for…
There are so many ways to use them. I personally prefer using firm or extra firm tofu for most of my recipes – they have more of a bite and chew to them.
Some of the pros to cooking tofu scramble include:
- Pressing the tofu is not necessary
- It takes less than 10 minutes to make
- It takes less than 5 necessary seasonings/ingredients
- Tofu is great at taking flavor, so you can experiment a bit with a wide variety of flavors
- Just like real eggs, you can throw them into a breakfast burrito, taco, sandwich, or just eat as-is.
If you’re not sure where to find tofu, you can typically find them at Asian grocery stores. Big box grocery stores like Safeway or Walmart may also carry them, too. Just ask someone who works there. The tofu blocks might be placed in different areas of the store, depending on where they choose to place them. I find that they are usually placed near other soy products like tempeh and soy based mock meats.
For this tofu recipe, it’s best to use a firm block of tofu. However, feel free to experiment with silken tofu if you like this sort of dish to be incredibly soft and cottage cheese-like.
If you want a full-on breakfast meal, also try out my mushroom bacon recipe. It’s unbelievable smoky and delicious!
Ready for breakfast? Let’s get that non-stick pan out!
- A little bit of turmeric goes a long way. You’re primarily using this just for coloring. I typically add about 1/8 of a teaspoon at a time to get the color I want.
- No need to press the tofu block, but I recommend just patting the excess water with a towel or paper towel.
- Cook the veggies first. If not, they’ll end up raw and undercooked.
- I used water in this recipe to steam cook everything, but you may use oil or vegan butter. My favorite vegan butter is Melt Organic.
- If you want to keep it dead simple for this tofu scramble recipe, you can just add in salt, black pepper, and turmeric powder.
- This recipe makes about 1-2 servings.
- 1 cup onion
- A bunch of kale
- Half block firm tofu scramble
- ½ cup canned or cooked red kidney beans
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon nutritional yeast
- ¼ teaspoon turmeric powder
- ½ teaspoon garlic powder
- First, chop the onion into small pieces. If not pre-chopped, chop your kale into bite-sized pieces.
- Place a non-stick pan or skillet over medium heat. Once hot, add a bit of water (about 1 tablespoon). Throw in the chopped kale and onion.
- Next, stir and cover the pan. Steam until tender, about 4-5 minutes. Add a tablespoon of water at a time when it has evaporated.
- In the meantime, cut half a block of tofu and pat dry. No need to press.
- Once the onions and kale are tender, directly crumble the tofu with your hands into the pan.
- Then, stir everything together. Now add salt, black pepper, nutritional yeast, turmeric powder, and garlic powder. Add more water as needed.
- Mix and cook all together for 1-2 minutes.
- Finally, add the drained and rinsed kidney beans. Give it another stir.
- Serve immediately and heat up a couple of small tortillas in the same pan for about a minute on each side.
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