Tofu scramble (vegan, gf)
Packed with veggies, greens & spices this tofu scramble makes the perfect lunch or a protein-rich breakfast. This recipe is very easy to make and I guarantee you won’t miss real eggs with this recipe. Healthy, vegan & gluten free.
Servings Prep Time
6persons 30minutes
Cook Time
20minutes
Servings Prep Time
6persons 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Wash and prepare all the veggies. Chop onions, garlic + red bell pepper.
  2. Slice the mushrooms and artichokes. Leave the artichokes in a bowl with water and a splash of lemon juice, so they don’t get brown in the meantime.
  3. Put a large skillet or wok on high heat, add 1 tbsp of olive oil and stir-fry the onion and garlic until transparent.
  4. Add mushrooms and red bell pepper. Keep stirring for 3-4 minutes more.
  5. Add artichokes & peas and let everything cook until tender. In case the veggies start to stick to the pan, use the veggie stock little by little in order to avoid sticking.
  6. Once the veggies are cooked, turn the heat off and crumble the tofu with your hands on top of the veggies.
  7. Add the spices and turn the heat back on.
  8. Add soy sauce, nutritional yeast, plantbased milk and maple syrup as well as the spinach leaves and keep stirring until you get the desired “scrambled eggs” consistency.
  9. Serve with baked potatoes or bread.
Recipe Notes

I usually make loads of this scrambled tofu. It is perfect for keeping in the fridge during the week for a speedy lunch or a healthy snack whenever you feel hungry.