Upgrade your breakfast with this tofu scramble recipe over a vegan croissant. It’s delicious, packed with protein, and takes less than 10 minutes to make.
This is the best breakfast sandwich I’ve made in a while. All the ingredients for this tofu scramble blend so well together. To be honest, I don’t consume tofu that much. However, every now and again I do miss scrambled eggs. Even though this recipe does not taste like eggs, the color of the turmeric gives me all the feels of scrambled eggs, just like back in the day. In addition, if you’re looking for that “eggy” taste all you’ve got to do is add some black salt.
Where to buy vegan croissants
I buy these delicious vegan croissants from Whole Foods. They are amazing and they taste just like conventional croissants. I never thought I would be able to eat a croissant again until now. To be honest, I’m not much of a baker and I definitely don’t have the patience to make a vegan croissant from scratch.
What’s in this delicious plant-based breakfast sandwich
- tofu
- spinach & arugula mixture
- vegan croissant
- Fig preserve
How to make this tofu scramble recipe
- First, whisk together garlic, turmeric, cumin, dijon mustard, cumin, and a pinch of salt. Set aside.
- Second, heat the avocado oil in a large pan over medium heat. Add the onion and grape tomatoes. Next, add black pepper and pinches of sea salt and sauté until about 4-5 minutes.
- Third, add the tofu and cook for 3-5 minutes, stir the tofu occasionally with the spices and aromatics. Note: the tofu should be heated. Reduce the heat to low and season to taste with more salt and black pepper.
- Finally, serve with spinach/arugula, vegan croissant, and fig preserve, if desired. Or, maybe, add a side of avocado.
More Plant-Based Breakfast Recipes
Tofu Scramble Recipe with Vegan Croissant
Ingredients
- 2 tbsp nutritional yeast
- 2 garlic cloves minced
- 1/2 tsp dijon mustard
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 4 vegan croissants optional
- 1 tbsp Fig preserve add as much as you need
- 1 tbsp avocado oil or vegan butter
- 5-6 grape tomatoes (chopped in half)
- 1/2 cup sweet onion diced
- 14 oz extra-firm tofu patted dry and crumbled
- salt and black pepper to taste
Instructions
- In a bowl, whisk together garlic, turmeric, cumin, Dijon mustard, nutritional yeast, and a pinch of salt. Set this spice mix aside.
- Heat the avocado oil (or vegan butter) in a large pan over medium heat. Add the sweet onion, bell pepper, tomatoes, black pepper, and pinches of sea salt. Sauté for about 4-5 minutes, or until the vegetables are tender.
- Add the crumbled tofu and the spice mix to the pan. Cook for 3-5 minutes, stirring occasionally. The tofu should absorb the flavors of the spices and vegetables. If the mixture seems dry, you can add a few tablespoons of non-dairy milk for more moisture.
- Season the tofu scramble to taste with more salt and black pepper as needed. If you like a bit of heat, you can also add red pepper flakes or hot sauce for some spice.
- Serve your tofu scramble with spinach or arugula, toast, avocado, or a dollop of fig preserves, if desired.
Notes
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
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I love making this tofu scramble on weekends for the family. It’s always a big hit in our house. Thank you, Shana!
Hi Donna, I’m so happy you and your family are enjoying this tofu scramble. My family loves it too.