Scrambled Veggie Tofu

This veggie tofu scramble is very close to resembling scrambled eggs, makes a perfect breakfast, especially when served with potatoes or brown rice.
Scrambled Veggie Tofu

Scrambled Veggie Tofu goes well with most of the veggies. You can get more creative and have it stuffed inside a whole wheat pita bread pocket or piled on top of a whole-wheat toast or a whole wheat tortilla, and make a rolled breakfast sandwich.

AuthorpadminCategoryDifficultyBeginner

For veggies, you can use anything you have or you want like celery, carrots, cauliflower, broccoli, red cabbage, corn kernels, mushrooms, green beans, zucchini.

Yields6 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 Small Size Organic White Onions
 ½ Medium Size Organic Green Bell Peppers
 1 cup Cubed or Chopped Fresh Veggies
 1 tbsp Filtered Water
 1 tsp Soy Sauce
 8 oz Firm Tofu
 ½ tsp Turmeric Powder
 ¼ tsp Sea Salt
  tsp Ground Black Pepper

1

Peel and chop the onion.

2

Core and dice the green pepper.

3

Cube or dice the fresh veggies.

4

Drop all the vegetables, water and soy sauce into a skillet and set over medium heat.

5

When it begins to sizzle, reduce the heat to low.

6

Cover the skillet and, stirring occasionally, cook for about 12 minutes or until all the veggies are tender when pierced with a fork.

7

Add the tofu to the vegetables in the skillet and, using a potato masher, crush it into coarse lumps.

8

Sprinkle the turmeric powder over the entire scramble and combine thoroughly.

9

Raise the heat to medium and stir while cooking until the tofu heats up sufficiently.

10

Remove from the heat source, season with the salt and pepper.

11

Serve yourself and a loved one.

Ingredients

 1 Small Size Organic White Onions
 ½ Medium Size Organic Green Bell Peppers
 1 cup Cubed or Chopped Fresh Veggies
 1 tbsp Filtered Water
 1 tsp Soy Sauce
 8 oz Firm Tofu
 ½ tsp Turmeric Powder
 ¼ tsp Sea Salt
  tsp Ground Black Pepper

Directions

1

Peel and chop the onion.

2

Core and dice the green pepper.

3

Cube or dice the fresh veggies.

4

Drop all the vegetables, water and soy sauce into a skillet and set over medium heat.

5

When it begins to sizzle, reduce the heat to low.

6

Cover the skillet and, stirring occasionally, cook for about 12 minutes or until all the veggies are tender when pierced with a fork.

7

Add the tofu to the vegetables in the skillet and, using a potato masher, crush it into coarse lumps.

8

Sprinkle the turmeric powder over the entire scramble and combine thoroughly.

9

Raise the heat to medium and stir while cooking until the tofu heats up sufficiently.

10

Remove from the heat source, season with the salt and pepper.

11

Serve yourself and a loved one.

Scrambled Veggie Tofu

Did you make this Scrambled Veggie Tofu recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tryveganrecipes on Instagram and hashtag it #tryveganrecipes.

Scrambled Veggie Tofu - Try Vegan Recipes

Scrambled Veggie Tofu

This veggie tofu scramble is very close to resembling scrambled eggs, makes a perfect breakfast, especially when served with potatoes or brown rice.
Scrambled Veggie Tofu

Scrambled Veggie Tofu goes well with most of the veggies. You can get more creative and have it stuffed inside a whole wheat pita bread pocket or piled on top of a whole-wheat toast or a whole wheat tortilla, and make a rolled breakfast sandwich.

AuthorpadminCategoryDifficultyBeginner

For veggies, you can use anything you have or you want like celery, carrots, cauliflower, broccoli, red cabbage, corn kernels, mushrooms, green beans, zucchini.

Yields6 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 Small Size Organic White Onions
 ½ Medium Size Organic Green Bell Peppers
 1 cup Cubed or Chopped Fresh Veggies
 1 tbsp Filtered Water
 1 tsp Soy Sauce
 8 oz Firm Tofu
 ½ tsp Turmeric Powder
 ¼ tsp Sea Salt
  tsp Ground Black Pepper

1

Peel and chop the onion.

2

Core and dice the green pepper.

3

Cube or dice the fresh veggies.

4

Drop all the vegetables, water and soy sauce into a skillet and set over medium heat.

5

When it begins to sizzle, reduce the heat to low.

6

Cover the skillet and, stirring occasionally, cook for about 12 minutes or until all the veggies are tender when pierced with a fork.

7

Add the tofu to the vegetables in the skillet and, using a potato masher, crush it into coarse lumps.

8

Sprinkle the turmeric powder over the entire scramble and combine thoroughly.

9

Raise the heat to medium and stir while cooking until the tofu heats up sufficiently.

10

Remove from the heat source, season with the salt and pepper.

11

Serve yourself and a loved one.

Ingredients

 1 Small Size Organic White Onions
 ½ Medium Size Organic Green Bell Peppers
 1 cup Cubed or Chopped Fresh Veggies
 1 tbsp Filtered Water
 1 tsp Soy Sauce
 8 oz Firm Tofu
 ½ tsp Turmeric Powder
 ¼ tsp Sea Salt
  tsp Ground Black Pepper

Directions

1

Peel and chop the onion.

2

Core and dice the green pepper.

3

Cube or dice the fresh veggies.

4

Drop all the vegetables, water and soy sauce into a skillet and set over medium heat.

5

When it begins to sizzle, reduce the heat to low.

6

Cover the skillet and, stirring occasionally, cook for about 12 minutes or until all the veggies are tender when pierced with a fork.

7

Add the tofu to the vegetables in the skillet and, using a potato masher, crush it into coarse lumps.

8

Sprinkle the turmeric powder over the entire scramble and combine thoroughly.

9

Raise the heat to medium and stir while cooking until the tofu heats up sufficiently.

10

Remove from the heat source, season with the salt and pepper.

11

Serve yourself and a loved one.

Scrambled Veggie Tofu

Did you make this Scrambled Veggie Tofu recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tryveganrecipes on Instagram and hashtag it #tryveganrecipes.