Best Tofu Scramble | vegan scrambled eggs!

When you're in the mood for a warm breakfast, but you don't want to eat eggs, this tofu scramble is a delicious alternative. It's loaded with plant-based protein and veggies, and it takes just about 15 minutes to make. So this is one of my favorite breakfasts that will keep you feeling full for hours. To get started, chop a small yellow onion and one red bell pepper. Add a tablespoon of olive oil to a large skillet over medium-high heat, then saute the onion and pepper. Season them with about 1 1⁄4 teaspoon of salt and stir until they look softer, about five to eight minutes. While you're waiting on the veggies to cook, open a 14-ounce package of extra firm tofu and drain off the liquid. There's no need to press this because we'll cook off any extra moisture in the pan. When the onions and peppers look tender, add in 1⁄2 teaspoon of turmeric, which adds a nice yellow color to this dish, and 1⁄2 teaspoon of ground cumin if you'd like to add a Southwest flavor. I highly recommend this. Crumble the tofu directly into the pan, then give it a stir so it will start to pick up that yellow color from the turmeric. Season it with another 1⁄2 teaspoon of salt and keep stirring and breaking up the tofu until it's heated all the way through. At this point, I like to add in a big handful of fresh spinach. It will wilt quickly from the heat, and then this tofu scramble is ready to serve. Be sure to taste it at this point to make sure it's well-seasoned. You might want to add an extra pinch of salt or a little black pepper. If you want to make this tofu scramble taste even more egg-like, you can pick up a jar of Indian black salt. This specialty salt has a sulfur flavor that tastes remarkably like scrambled eggs when you taste it straight from the jar. This salt is primarily used as a finishing salt, so you can sprinkle it on right before serving if you want this tofu to taste even more like scrambled eggs. Serve it warm with your favorite sides and store any leftover tofu scramble in an airtight container in the fridge for up to five days. You can reheat it again quickly in a skillet for a fast weekday morning. If you'd like the printable version to save for later, you can grab that over on my website, Detoxinista.com, and be sure to check out my other videos here for more fast and easy real food recipes.