Tofu scramble recipes have to be one of the most versatile vegetarian/vegan dishes out there. Add or take a few ingredients and you wind up with a wide array of different flavor combinations!
I couldn’t decide whether to categorize this recipe under Breakfast or Dinner, so I chose both! I’ve made and eaten this meal in the morning and in the evening and it was delicious each time.
It’s hard to believe there was a time when the thought of a tofu scramble freaked me out. Something about crumbled tofu didn’t appeal to me whatsoever, but here I am now, making a blog post about one. So, I encourage you, if you’re as freaked about a tofu scramble as I once was, give this one a shot. You will be surprised!
The vegetables do most of the work in terms of flavoring, as I prefer to keep it simple and added only some cumin and salt & pepper. For more of a Mexican taste, chop up a jalapeno and add a 1/2 tsp. of cayenne pepper. Serve with avocado and salsa.
With only seven ingredients (excluding spices) this recipe quickly became a weeknight go-to meal in my household. Nothing makes me happier than an inexpensive meal that is as easy to make as it was to buy!
With the lovely fall weather upon us, I opted for a medley of brightly-colored tomatoes just to harness some of those Autumn vibes.
Look, how pretty!
A Couple of Notes
- If you’re dining vegan, leave out the mozzarella or substitute for vegan cheese.
- If sensitive to gluten, be sure to check your cans of beans. I used Bush’s because they are gluten-free and produced in a facility free from wheat.
- I served this with a side of asparagus and ketchup.