Hi! My name is Aria, and I love sharing simple recipes that can be ready in a few minutes and are made with accessible, easy ingredients. You can learn more about me on my website, theyummyplant.com, or come hang out with me on Instagram @theyummyplant, wher
This tofu scramble is what I make every single week. I love to eat it as a high-protein breakfast, as a quick, on-the-go lunch from a lunchbox, or as a cozy dinner at home with some Siete Foods queso drizzled on top! You only need a few ingredients and one pan to make this. Feel free to use this recipe as a baseline, and add other ingredients such as bell peppers, mushrooms, roasted potato cubes, or any other colorful ingredients of choice. Enjoy!
The Ultimate Tofu Scramble
Prep: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
- 1 block of extra firm tofu (my brand of choice is Wildwood)
- 1.5 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 2 tbsp nutritional yeast
- 1/2 tsp apple cider vinegar
- 1.5 tsp salt
- 2 cups kale
- 1/4 tsp chili flakes
Rinse and drain the water from the package of tofu. If the tofu is still wet, use a towel to remove the excess water.
Crumble the tofu by hand into small pieces and add it to a non-stick pan heated to medium. Fry for 2-3 minutes. Feel free to add a tsp of oil (optional).
Add nutritional yeast and all the spices. Add 1-2 tbsp water, cook for 4 minutes until the liquid is absorbed and you're starting to see some browning on the tofu.
Add 2 cups of chopped kale and cook for another 3-5 minutes. Taste and add more salt or black pepper if needed.
Remove from the heat. Serve with taco bread, garnished cilantro, avocado slices and some more nutritional yeast on top.