The staple of all staples. This tofu scram is a Sunday must. Our family makes it every week because it’s quick, easy, delicious, and protein packed. Oh and the best part of it all… you don’t need to press the tofu. Can we get a hell yeah (hell yeah).
Once you start on scrams, you cant stop. It’s a go-to breakfast or lunch AND you can clean out your fridge by throwing any veggies you have on hand in it. Here are the simple steps:
- Crumble tofu into a bowl
- Add the spices and mix
- Cook the veggies in a pan for 5-7 minutes
- Add the tofu
- Cook until hot
- Add vegan cheese (some of our fav brands are Vevan, Daiya, Violife)
- Cover and let the cheese melt
- Plate and top with hot sauce, scallions (any herb), and a dollop of vegan cream cheese if thats your thing.
If toast is your jam, pop a piece in the toaster and then pile your scram on it. Basically like an open faced “egg sandwich”. There really are limitless possibilities when it comes to scram combos. Make it a cheesy broccoli scram, a spinach-mushroom, a pepper and onion topped with salsa… yeah we went there.Print