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This vegan tofu scramble recipe is filled with fresh, seasonal vegetables – kale, red bell pepper, and onions. It’s topped with avocado. Gluten-free.
Thank you to Frontier Co-op for sponsoring today’s post! The content, photos, and opinions expressed are fully my own. #CookWithPurpose
After blogging for 8 years, it’s strange when I realize an obvious gap in my recipes. I’ve written about favorite childhood breakfasts, restaurant re-makes, and vegan dinner makeovers.
So when I see that I’ve somehow skipped over a dish I make weekly, color me surprised.
David and I love big, lazy weekend breakfasts. Nothing beats meals in pajamas with a cat curled up next to you and nowhere to be.
Vegan tofu scramble recipe
A vegan tofu scramble loaded with fresh vegetables, roasted potatoes, and veggie sausage is the perfect starting gun for the weekend. And of course, plenty of coffee with cashew milk.
Unlike the perfunctory breakfasts of weekday mornings, a hearty weekend brunch feels wonderfully cozy and indulgent.
The vegetables that go into my vegan tofu scramble recipe are in season right now. We pick up reserves at the twice-weekly farmers market, so that all of the ingredients are in the produce drawer waiting for us once Saturday arrives.
My regular tofu scramble includes curly kale, onions, garlic, red bell pepper, and spices. I always say avocado only offends by its absence. So obviously a few slivers are called for here.
Finally, I finish off the tofu scramble with a sprinkling of red pepper flakes for a bit of a spicy, warming edge.
Frontier Co-op spices
The red pepper flakes are from Frontier Co-op, the sponsor of today’s post.
Red pepper flakes add a dash of heat to dishes. In addition to using it on a vegan tofu scramble, it also works well on pizza, in spaghetti sauce, as a topping for stir-fry, or with grilled vegetables.
I also used a smattering of them on pizza hummus, my last collaboration with Frontier Co-op a few months ago.
Fun fact: Frontier Co-op began in a humble river-side cabin in Eastern Iowa back in 1976! Since that time, they’ve become a major supplier of natural products.
I like to use Frontier spices, because they always taste fresh and popping with flavor. They source their spices ethically with an eye towards sustainability. Their spices are non-GMO, non-ethylene oxide treated, and non-irradiated.
I hope that this vegan tofu scramble recipe becomes a regular part of your lazy Saturday mornings too. Just add fuzzy slippers, and the weekend is off to an excellent start.
Vegan tofu scramble with kale & avocado
Ingredients
- 1 teaspoon organic canola oil or other neutral flavored oil divided
- 1/2 onion chopped medium
- 1/2 red bell pepper chopped medium
- 1 clove garlic minced
- 10 ounces vacuum-packed super firm tofu*
- 2 to 3 leaves kale removed from ribs, chopped (About 2 cups loosely packed)
- 2 Tablespoons water
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon paprika
- Pinch salt
- 2 Tablespoons nutritional yeast flakes
- 1/4 teaspoon kala namak black salt**
- 1 avocado pitted & sliced
- Few pinches red pepper flakes
Instructions
- Bring a skillet to medium heat with 1/2 teaspoon organic canola oil (or other neutral flavored oil).
- Add onion, red bell pepper, and garlic to skillet. Saute for a few minutes, until they are fragrant and softened.
- Move the onion, bell pepper, and garlic mixture to the far side of the skillet. Put the remaining 1/2 teaspoon of oil in the remaining side of the skillet. Crumble tofu into the skillet on top of the oil. Allow the tofu to brown for 3 or 4 minutes. Don't move it, so that it can get nice color from the pan.
- After the tofu has started to brown, combine the tofu and vegetable mixture, and spread it evenly across the skillet. Let it cook for a couple of minutes more for even browning.
- Add kale, water, cumin, ancho chili powder, paprika, and a pinch of salt to the pan. Combine with a spatula, moving it around the pan for even combining of the spices. The kale will wilt and soften as it comes into contact with heat.
- Cook for a couple minutes more and turn off the heat. Sprinkle nutritional yeast flakes and black salt on the scramble and combine.
- Transfer the tofu scramble evenly onto four plates. Top each portion of scramble with a quarter of the sliced avocado. Add a pinch of red pepper flakes to the top of each scramble.
Notes
Nutrition
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!
Samara says
This sounds perfectly delicious in every way Cadry! I hope I have the opportunity to make it this coming weekend. Yum. 😋 We love lazy brunching at our house too. It’s the best.
Cadry says
Thank you, Samara! You’re right, lazy brunching is the best. I hope you’re able to get some time for it this weekend too!
Jojo says
Tofu scramble is such a staple for me too, I make it at least once a week at home and as often as possible whilst I’m travelling. I always add nooch and black salt to mine too.
Cadry says
Nutritional yeast and black salt are musts! David isn’t into them on scrambles, and so I always have to add them separately. It just isn’t the same without them!
johanna @ green gourmet giraffe says
How lovely! We don’t make tofu scramble often – but it sounds like a really nice way to spend a morning because it is so easy to throw together!
Cadry says
Yes, it’s really easy, and I like that I’m starting the day with some vegetables. That’s not something that can be said about cereal or toast.
Susan says
I love tofu scramble! I prefer it to the newer vegan ‘egg’ scrambles that are on the market now.
That little bottle of nooch does make me chuckle a little… that would probably not even be a single serve for me. 😉
Cadry says
I completely agree with you on preferring scrambles to the new Vegan Egg. I tried that a total of once, and the texture really put me off. It had that classic agar-variety texture, which I never enjoy. I threw it away, because I knew I’d never make it again. Although, I kind of wish I’d saved it, because I’ve seen people use it in batters. I wonder if it would be better in that kind of application. I thought the same thing about the size of the nooch jar. Haha! But it could be good for hiding in your purse for nooch emergencies – like at the movies when there’s popcorn!
Shell says
I’m a big fan of your chick pea scramble, so naturally I would probably enjoy your tofu scramble as well! I don’t think I’ve had a lazy Saturday morning for many years, but perhaps if I make the tofu scramble the ambiance would come with it.
Cadry says
Knowing how much you love naps, I’m sure someday you’ll relish getting your lazy Saturday mornings back. Luckily, tofu scrambles only take about 20 minutes to make. So you could probably squeeze one in before rushing out the door. 😀
Annah Despain says
This looks delicious! I’m going to have to try it.
Cadry says
I hope you enjoy it, Annah!
Linda says
What a great vegan recipe. For anytime of day.
Cadry says
Thanks, Linda!
Don Gallagher says
Oh my, this has become one of our tofu favorites. Another example of where I’ve made a recipe and my wife, Linda, has fallen in love with it. This is our go-to scramble now.
Cadry says
Aw, that’s so wonderful to hear, Don. I’m glad that you and Linda are so smitten with this recipe, and that it’s your go-to scramble. Thanks for letting me know!