Looking for a delicious, protein-packed breakfast that’s both vegan and gluten-free? This loaded veggie tofu scramble is the perfect way to start your day! Packed with vibrant veggies and flavorful spices, it’s a nutritious and satisfying alternative to traditional scrambled eggs. Whether you’re meal prepping for the week or whipping up a quick weekend brunch, this recipe is a go-to for a hearty and healthy meal.
For this recipe, I like to use medium or soft tofu blocks. Using a softer tofu gives it that fluffy, egg-like consistency that’s just perfect for a scramble. The texture is light and airy, making every bite deliciously satisfying. I always try to buy organic tofu whenever possible to ensure I’m getting the best quality and avoiding any unwanted additives.
Pressing tofu is an essential step to achieve the perfect texture, and I highly recommend using a tofu press to get the job done efficiently. A large press, like this one I use for blocks weighing 12-16 oz, makes the process quick and easy: Large Tofu Press. Removing excess moisture allows the tofu to absorb all the amazing flavors you’re about to add!
One of the best things about this recipe is its versatility—almost all the ingredients can be swapped to suit your preferences or dietary needs. Not a fan of broccoli? Try zucchini or asparagus instead. Want to add more protein? Toss in some chickpeas or black beans. You can even swap spinach for kale or arugula for a different flavor profile. The possibilities are endless, so feel free to get creative!
To make this recipe as easy and enjoyable as possible, I rely on some of my favorite kitchen tools. Here’s what I use: Anolon Advanced Home Hard Anodized Nonstick Pots and Pans for even cooking, my go-to Tofu Press to get the perfect texture, and the WÜSTHOF Gourmet 16-Piece Knife Block Set for effortless chopping. These tools make prepping and cooking a breeze, ensuring a smooth process every time.
Quick & Easy Loaded Veggie Tofu Scramble
Equipment
- 1 3-quart saucepan with lid
- 1 tofu press
Ingredients
- 1 cup white mushrooms chopped
- 1 cup sweet peppers chopped
- 1/2 cup green onions chopped
- 1 cup plum tomatoes chopped
- 1/2 cup fresh spinach chopped
- 1 cup broccoli chopped
- 16 oz. medium firm tofu block pressed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/4 cup water
- salt and pepper to taste
Instructions
- Prepare the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture. Once pressed, pat it dry and crumble it into a bowl.
- Chop the Veggies: Clean and chop the green onions, sweet peppers, mushrooms, tomatoes, broccoli, and spinach.
- Season the Tofu: Add garlic powder, onion powder, and turmeric to the crumbled tofu. Mix well until evenly coated.
- Sauté the Veggies: Heat a nonstick pan over medium-high heat and add 1/4 cup of water. Toss in the green onions, mushrooms, sweet peppers, and broccoli. Cook for a few minutes until they begin to soften.
- Add More Veggies: Stir in the fresh tomatoes and spinach, mixing everything together.
- Combine with Tofu: Add the seasoned tofu to the pan and cook until all the liquid has evaporated and the tofu is heated thoroughly.
- Serve and Enjoy: Serve immediately with your favorite gluten-free toast or wrapped in a tortilla. Add salt and pepper to taste for the perfect finishing touch.
Notes
- For an extra kick, add a pinch of smoked paprika or nutritional yeast.
- Store leftovers in an airtight container for up to 3 days.
- Perfect as a filling for wraps burritos, or as a topping for breakfast bowls.
I hope you give this loaded veggie tofu scramble a try! It’s a wholesome, delicious, and customizable meal that’s perfect for any time of day. If you do, I’d love to hear how it turned out—leave a comment below and let me know what substitutions you made and how you enjoyed it!
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