My tofu scramble was the first recipe I ever published on The Vegan Nugget, so I figured the photos and recipe we due for an update. I typically make tofu scrambles 1-3 times a week. It's a quick and easy one-pan meal that can be tailored to whatever veggies I have on hand.
Last week, I shared this quick video on my all vegan Instagram account @RealVegansHaveCurves. I showed how I used my leftover superbowl ingredients to make a gourmet, Southwestern inspired scramble -- click below to watch!
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
YIELD: Serves 2
1/2 block firm or extra firm tofu, pressed
2 vegan sausage links (optional)
2 cups fresh kale, chopped
1 cup broccoli florets
1 red bell pepper
1/2 cup yellow onion
1/4 cup nutritional yeast
1 tbsp crushed garlic
1 tsp Turmeric powder
olive oil for sautéing
salt and pepper to taste
1. Wash + chop all veggies.
2. Press tofu with a cheese cloth or paper towel. Sauté broccoli, onion, bell pepper, and garlic in a pan for a few minutes. Add vegan sausage links.
3. In a mixing bowl, mash tofu with a fork until crumbled. Season with nutritional yeast, Turmeric, salt, and pepper. Add to the pan.
4. Add kale. Stir and cook until veggies are all tender and vegan sausage is browned.
* Feel free to top with salsa, hot sauce, avocado, vegan cheese, and more!