Looking for a breakfast recipe that’s flavorful, satisfying, and totally plant-based? This Italian Tofu Scramble checks all the boxes! Packed with fresh tomatoes, gooey dairy-free mozzarella, and aromatic Italian seasoning, it’s a dish that brings bold flavors to your table. Whether you’re enjoying it solo or wrapping it up for breakfast on the go, this tofu scramble is a must-try. Bonus: It’s vegan, gluten-free, and incredibly easy to make.
For this recipe, I like to use medium or soft tofu blocks. Why? Because the softer texture creates that fluffy, egg-like consistency that’s perfect for a scramble. Medium tofu strikes the right balance—it’s sturdy enough to hold together while still being soft and creamy. If you’ve only tried firm tofu for cooking, this recipe will show you a whole new side of this versatile ingredient.
When it comes to preparing tofu, having the right tools makes all the difference. I recommend using a large tofu press for blocks weighing 12-16 ounces, like this one: Large Press. It efficiently removes excess moisture, allowing the tofu to soak up all those delicious seasonings. Pressing tofu might seem like an extra step, but trust me, it’s worth it for the flavor and texture boost.
Here’s what you’ll need to make this recipe: 16 ounces of medium-firm tofu, fresh diced plum tomatoes, dairy-free mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of turmeric for that golden color. The turmeric not only adds color but also enhances the dish’s depth of flavor. You’ll also need a bit of water to cook the tomatoes before adding the tofu mixture.
To bring this recipe to life, I rely on a few trusty kitchen tools that make cooking a breeze. My go-to nonstick pan is from the Anolon Advanced Home Hard Anodized Nonstick Pots and Pans set; it ensures nothing sticks and cleanup is effortless. A tofu press is essential for prepping the tofu, and my WÜSTHOF Gourmet 16-Piece Knife Block Set keeps chopping the tomatoes quick and precise. Investing in quality tools not only saves time but also makes the cooking process much more enjoyable.
Italian Tofu Scramble Recipe
Equipment
- 1 3-quart saucepan with lid
Ingredients
- 1 16 oz. medium-firm tofu pressed
- 1 cup fresh diced tomatoes plum
- 1 cup dairy free mozarella shreds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1 tsp Italian Seasoning
- 1/4 cup water
Instructions
- Press the Tofu: Place the tofu block in a tofu press to remove excess moisture. Leave it in the press for 15 to 30 minutes, depending on how firm you like it.
- Prepare the Tomatoes: While the tofu is pressing, dice your fresh tomatoes. Plum tomatoes work best for their meaty texture.
- Crumble the Tofu: Pat the pressed tofu dry with a paper towel. Crumble it into small, bite-sized pieces that resemble scrambled eggs.
- Season the Tofu: Add Italian seasoning, garlic powder, onion powder, and turmeric to the crumbled tofu. Mix until evenly coated.
- Cook the Tomatoes: Heat a nonstick pan over medium-high heat. Add 1/4 cup of water and toss in the diced tomatoes. Cook for a few minutes until they soften and release their juices.
- Cook the Tofu Mixture: Add the seasoned tofu to the pan with the tomatoes. Stir everything together and cook until the liquid has evaporated.
- Add the Cheese: Sprinkle a generous cup of dairy-free mozzarella over the tofu mixture. Cover the pan and let the cheese melt beautifully.
- Serve your Italian tofu scramble immediately. It’s perfect on its own, with toast, or wrapped up for an easy breakfast on the go. Add salt and pepper to taste if desired.
Notes
I hope you’ll give this Italian Tofu Scramble recipe a try! It’s a delicious way to start your day with something hearty and nutritious. Don’t forget to leave a comment below and let me know how it turned out for you. If you make any creative tweaks, I’d love to hear about those too. Happy cooking!
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