This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.
- ⅓ cup almond milk
- 2 tablespoon nutritional yeast
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon-extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.