My go-to Tofu Scramble. A hearty vegan and gluten-free breakfast made with tofu, zucchini, corn, and kale. Made in just 10 minutes for a quick and wholesome morning meal.
If you’ve been around for a while then you know I love a good tofu scramble. In fact, if I had to eat just one meal for the rest of my life, I’m 99% certain that I would choose a tofu scramble.
With so many variations, there are endless options when it comes to this godsend of a savory breakfast. And no matter how you flavor it, it’s going to give you a hearty, protein and veggie-packed meal that will fuel you up for hours.
Tofu scramble, I love you!
On this blog, I’ve already shared a few of my favorite recipes. There are the Mexican Tofu Scramble and Greek Tofu Scramble recipes as well as my Easy Vegan Scrambled “Eggs“. These are all recipes I love, but truth be told, since last summer when I was on my zucchini kick this Zucchini and Corn Tofu Scramble recipe is all I’ve been eating.
It’s like for a brief moment in the morning when I dive into my summer vegetable tofu scramble, it’s summer all over again.I think you’re going to love this veggie-packed vegan scramble as much as I do! Let’s take a closer look.
Recommended Ingredients & Equipment
This is my go-to morning scramble because it is delicious, hearty, incredibly easy to make, and my kids love it! It is made with only a handful of ingredients that you likely already have on hand or are easily replaced.
Here is everything you’ll need.
Ingredients & Substitutions
- Tofu – I suggesting using firm or extra firm tofu for scrambles. You want tofu that will keep some structure when it’s sautéed with the vegetables. Avoid high-protein super firm tofu as they are so firm that you will not get the desired egg-like texture.
- Nutritional Yeast – Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking.
- Oil – Any high heat oil will do. I recommend coconut or avocado oil.
- Vegetables – I use a combination of red onions, red bell pepper, zucchini, and kale. You could also add broccolini, spinach, or fresh arugula.
- Corn – You can use fresh, canned, or frozen. The corn can also be omitted for a low-carb option.
- Salt and Pepper
- Black Salt (optional) –Black salt, or Kala Namak, is a salt that is a type of rock salt from South Asia that is high in sulfur. It has a strong smell, due to its sulfur content and provides tofu with an extra eggy flavor. It’s popular with vegan cooking for this reason. Black salt can be hard to find in person, so I buy mine online. (<<affiliate links)
Recommended Utensils
You don’t need much for this recipe. A sauté pan, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Tofu Scramble
Perfecting a tofu scramble is not hard, friends. In fact, scrambles are one of the easiest meals to make and, better yet, they are packed with protein, vegetables, and important vitamins and minerals for a breakfast to feel great about.
Step One – Prepare the Tofu
To prepare the tofu, first press the water out of the tofu. The tofu does not have to be perfectly dry so rather than using a tofu press, simply squeeze the water out of the tofu by pressing it between your hands.
Once most of the water has been released, crumble the tofu in a bowl along with the nutritional yeast, tahini, salt, and pepper.
Disclosure: This post may contain affiliate links.
Step Two – Sauté the Vegetables
Start by sautéing the onions for about 2 minutes. Add the bell peppers and zucchini and sauté for another 2-3 minutes until the vegetables are cooked all the way through. At this point, add the corn.
Keep in mind, if you are using frozen corn, this will add some water to the vegetable mixture and take a minute or two longer to absorb than canned corn.
Pro Tip: I like to small dice my vegetables so that they are similar in size to the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
Step Three – Add the Tofu
Once the water from the vegetables has absorbed, add the tofu/nutritional yeast mixture to the pan. Sauté the tofu, stirring occasionally, until the tofu is cooked all the way through. Add the chopped kale and cook until the kale has wilted.
Remove from heat. Now you can add some vegan parmesan, homemade salsa, hemp hearts or eat it as is. Serve the scramble immediately with toast and/or roasted potatoes.
Serving And Storing
Serving – Divide it between two plates. Top with cherry tomatoes, salt, pepper, and vegan parmesan.
Storing – Leftover tofu can be stored in the refrigerator for up to 2 days. To reheat the scramble, gently reheat it in a skillet over medium heat or in the microwave until it is warm all the way through.
Tips and Tricks
- Cut your vegetables small. I like to small dice my vegetables so that they aren’t much larger than the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
- I have tried this with many different vegetables. Two of my favorite variations are adding mushrooms or swapping out the kale for spinach.
- Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
- For a more eggy flavor, add a pinch of black salt (<<affiliate link) to the tofu.
More Tofu Scramble Recipes
- Mexican Tofu Scramble
- Rancheros Tofu Scramble
- Spinach and Mushroom Tofu Scramble
- Greek Tofu Scramble
- Southwest Tofu Scramble
Tofu Scramble with Zucchini and Corn
Ingredients
Vegetables
- 1 tbsp. avocado oil, (or cooking oil of choice)
- 1/4 heaping cup red onions, diced
- 1/2 cup red bell peppers, seeded and diced
- 1/2 cup zucchini, diced
- 1/3 cup corn, frozen or canned
- 2 leaves kale, de-stemmed and chopped
Tofu “Eggs”
- 8 ounces extra firm tofu, drained
- 1/4 cup nutritional yeast
- pinch of black salt, optional
- salt and pepper, to taste
Instructions
- Place tofu in a bowl and gently break it into pieces with your fingers until it resembles scrambled eggs. Add nutritional yeast, black salt (if using), and salt and pepper. Mix to combine and set aside.
- Heat avocado oil in a large skillet placed over medium heat. Add onions and sauté for 2-3 minutes, until translucent and fragrant. Add bell peppers and zucchini and sauté for an additional 2-3 minutes until vegetables are cooked all the way through. Stir in corn and cook for 1 minute until heated.
- Add the tofu mixture to the skillet and stir together, cooking for about 5 minutes until the tofu has heated all the way through. Toss in the chopped kale and sauté for 1-2 minutes longer until the kale has wilted.
- Divide between two plates and serve with toast or roasted potatoes.
Notes
- Cut your vegetables small. I like to small dice my vegetables so that they aren’t much larger than the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
- Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
- For a more eggy flavor, add a pinch of black salt to the tofu.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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