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
- 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
- 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.
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!