Eggs are the king of breakfast these days. With high-fat diets gaining in popularity, eggs make up the majority of seemingly every breakfast plate. But we like variety. And we’d also like to let you in on a little secret: Tofu scrambles are freakin’ good. (Vegans, you’re on to something…) Though soy is shunned in many of today’s trendy diets, we say do you—as in, don’t worry about what anyone else is saying—and give these nine tofu scramble recipes a try.
If you’re one of the many that believe mastering the tofu scramble is tricky, this recipe will change your mind. Requiring one skillet, 10 ingredients, and less than 30 minutes, this scramble is perfect for both tofu novices and those who eat it every day. Made with kale, red onion, bell pepper, tofu, and a simple homemade Southwestern sauce, it’s a great way to pack in the protein and veg. Pro tip: Press the tofu the night before to shave off some prep time.
Our love for burritos is strong—and that’s putting it lightly. Not only do they mean we can stuff our favorite ingredients into a soft layer of carby goodness, but they also mean we can eat that goodness on the go. This recipe packs curry-spiced scrambled tofu with avocado, chopped bell pepper, and tomatoes into a cushy tortilla, creating a warming, filling meal you can enjoy while walking out the door. For an extra hit of protein, spread a layer of hummus on half of the tortilla before filling.
Garlic lovers, this recipe is for you. Made with a whopping 12 garlic gloves—that’s six cloves per serving—this recipe certainly isn’t lacking in bite. Bulked up with sweet potato chunks, sliced onion, and shredded cabbage and spiced with garam masala, turmeric, and Tabasco, if this recipe doesn’t wake you up, we don’t know what will. Though it sounds pretty spicy, this recipe is actually pretty mild when it comes to heat, so feel free to turn it up a notch. (More hot sauce, anyone?)
Whether you’re vegan or not, it’s hard to deny that cheese can make recipes taste pretty darn good. To mimic the flavor without reaching for dairy, try nutritional yeast. The little flakes taste remarkably similar and seriously amp up the flavor. Loaded with veggies—onions, mushrooms, kale, peppers—and spices, this tofu scramble could basically be a salad. (Psst… pile it on a bed of arugula, and it will be!)
Breakfast, lunch, dinner… there’s no wrong time to eat this meal. Tofu is mixed with pinto beans, turmeric, and sea salt for the scramble and loaded with homemade rancheros sauce to make it extra rich. (Don’t worry, the sauce is easy. Simply pop ingredients into a food processor and blend.) The rest is DIYT—do your own taco. Load the scramble into your tortilla of choice, add whatever toppings you have on hand (it goes without saying the avocado is a great choice), and eat away.
What is it about breakfast sandwiches that are so satisfying? While we could spend hours debating, we say it’s a better use of your time to simply make one. This recipe uses an everything spice bagel, which is extra sturdy and flavorful. The rest is all about layers. Start with a simple scramble; top with avocado, tomato, and sprouts; and spice and sauce as needed. We recommend a thin layer of pesto or olive tapenade.
If runny eggs make you squeamish—hey, yolk porn isn’t for everyone!—tofu scrambles are a great alternative. Not only does scrambling tofu dry up excess liquid—though most should be removed when pressing the tofu before cooking—but it also allows tofu to act like a super sponge, soaking up all those incredible spices and excess juices from cooked veggies. This recipe keeps things simple with kale, bell pepper, onions, and black beans, and lets the flavor of the spices shine through. Top on whole-wheat toast for extra fiber or throw into a wrap to eat on the go.
As much as we love scrambles, they can take a bit of time. Pressing, crumbling, chopping… even small steps can add up. This recipe strips scrambling down to basics, taking only five minutes to make—meaning you can snooze 15 minutes longer. Spiced with turmeric, cayenne, and pepper and mixed with nutritional yeast, spinach, and tomatoes, this recipe is an easy one but doesn’t skimp on flavor.
Though most tofu scrambles insist on pressing—and credit the best texture to the lack of moisture—this recipe uses water-filled tofu to its advantage. Unpressed tofu is simmered with a peppery tomato base and is left on the heat until the liquid cooks off. Yes, this does mean more stove time, but it also means you can skip the press and multitask while you’re simmering. Wrap the saucy tofu in corn tortillas when it’s ready—warm the tortillas so they don’t break—and top with a dollop of guac.