Kitchen notes · a little help before you start
Vegetable Tofu Scramble
A vegetable tofu scramble is a satisfying plate to start the day with, especially with salsa over the top. Mushrooms and peppers give you different bites among the crumbled tofu.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Breakfast · Brunch · Main course
- Primary protein
- Tofu & tempeh
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Press excess water from tofu
Use a tofu press or the weighted-board setup to remove moisture before crumbling it into the hot skillet.
2. Squeeze the thawed spinach
Thaw the spinach and squeeze out extra liquid before its later addition, keeping it separate while mushrooms and peppers cook.
3. Add vegetables in stages
Soften mushrooms first, heat the frozen peppers and onion next, then warm the prepared spinach through before seasoning.
Get to know the ingredients
Firm tofu choices
Firm or extra-firm tofu is listed. Optional freezing and thawing beforehand gives a spongier texture that is easier to squeeze.
Sliced mushrooms
Clean and slice the mushrooms while tofu presses, ready to add after the crumbled tofu's first skillet cook.
Nutritional yeast
Toss it through near the end with salt until everything is coated, then taste before adding more salt if needed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Vegetable Tofu Scramble
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Salsa over the scramble
Spoon salsa over the cooked tofu and vegetables at serving, after tossing through nutritional yeast and checking the salt.
A little more help as you go
Sticking can loosen naturally
If tofu sticks during its first saute, vegetable moisture will loosen it as the cooking continues.
Fresh vegetables are allowed
You can use fresh vegetables instead of frozen. Sauté them in the skillet until tender.
A few questions you might have
Must I freeze the tofu first?
It is optional. It improves texture, but you can press the tofu and continue without that advance freezing step.
When do garlic powder and pepper go in?
Sprinkle them over the tofu just after crumbling it into the hot oil for its first brief saute.
Do I mix the salsa into the pan?
It is added as a topping at serving, after the vegetables are heated through and the nutritional yeast is tossed in.
Is the frozen spinach added straight from the bag?
Thaw it and squeeze out excess water first, then add after mushrooms and the pepper-onion mixture have cooked.
Can I press tofu while preparing vegetables?
Yes. Slice mushrooms and prepare the spinach during the tofu-pressing stage so they are ready when cooking begins.
Any more cooking tips?
You can use fresh in place of frozen. Simply add to the skillet and sauté until tender.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
