Italian Tofu Scramble Recipe
This Italian tofu scramble is packed with flavor, super easy to make, and perfect for breakfast, lunch, or dinner. Enjoy it on its own, with toast, or wrapped up for an easy breakfast on the go!
Servings 6
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
Tofu Type: Medium or soft tofu blocks are ideal for this recipe as they create a fluffy, egg-like consistency.
Variations: This is one of many ways to make tofu scramble. Check out my other tofu scramble recipes for more inspiration!