Updated: Mar 14
At Flourish, we love our plant-based eats - whether it's the coconut milk creamer for our cold brew or the tofu scramble at our Yoga & Brunch event!
Our Tofu Scramble has been a huge hit and a highly requested recipe.
Tofu scramble, tastes just like the real thing (we think even better), it's quick to make, super versatile, relatively inexpensive, and an all around crowd pleaser for any breakfast/brunch occasion.
15 minutes | 2 servings
16 oz extra firm tofu
2 tbsp extra virgin olive oil
1/4 c fresh parsley, chopped
1/4 c plant-based cheese
1 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp turmeric powder
1/4 tsp salt
1/8 tsp cracked pepper
Drain tofu and press out any extra liquid with a clean dish towel
Heat pan to medium and add olive oil.
Once pan is heated, crumble in tofu. Add in seasoning and stir to combine.
Cook for 10 minutes, flipping every 3-5 minutes or when the bottom layer has begun to crisp.
Turn off heat and finish with cheese and fresh parsley, cover until cheese has melted and you are ready to serve.
Important things to note:
Feel free to add any veggies - start off by chopping any veggies and add them to the pan first. cook until al dente and then crumble in the tofu and proceed with the recipe.
Any salt is fine for this recipe but if you want an "egg-y" flavor, kala namak salt aka black salt can be used.
Our favorite plant-based cheese for this recipe is Violife Mozzarella Shreds.
We love using sprouted tofu as it's easier to digest and nutrients are more readily available for the body to use!
We hope you enjoy this recipe!
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