This crispy vegan tofu scramble recipe is not really a Polish recipe. It is however one that I adore and love to have for breakfast because it is really easy to make and is very tasty. I’ve mentioned this to my readers and asked whether they would like to try the recipe too. The response was overwhelming which is why I’m sharing it here.
For this recipe I generally use all kinds of different vegetables. If you ask me which my favorites are I would say mushrooms, cherry tomatoes, chives and sprouts! You can experiment with this recipe on your own to see which vegetables work well for you. Honestly, the crispy vegan tofu scramble recipe is so versatile that everyone has their own preferred way of making it.
The trick however to making the tofu crumble crispy lies in how you fry it. Make sure to turn the heat up high. The longer you fry the tofu, the crispier the tofu scramble will be. Not all people like it crispy. If you are one of them, then add in a bit of water to soften the tofu.
Crispy Vegan Tofu Scramble Recipe (Tofucznica)
Part I – Wash And Dice The Mushrooms
You will need about 8-10 mushrooms for this recipe. Wash the mushrooms and dice them. Set the mushrooms aside.
Part II – Heat The Pan
Heat the pan and add in olive oil. Heat the oil to the maximum heat. Remember the hotter it is, the crispier the tofu will be.
Part III – Crush The Tofu
While the pan is heating up, get the tofu ready. In order to do this, crush the tofu using your hands. The idea is to make smaller chunks that fry better.
Part IV – Put The Mushrooms And Tofu Into The Pan
When the olive oil is hot, toss in the crushed tofu and mushrooms into the pan. Fry the mix for around 2 minutes.
Part V – Add Salt And 2 Tbsps. Of Nutritional Yeast
Part VI – Cut The Tomatoes
Keep stirring the mix from time to time. In the meanwhile, slice 8-10 cherry tomatoes in half.
Part VII – Add The Tomatoes And 2 Handfuls Of Spinach
Part VIII – Fry For Another 2 – 5 Minutes
Keep frying the mixture on max heat for another 2-5 minutes. Keep stirring while doing this.
Part IX – Serve Warm With Chives Or Sprouts On Top
FAQ About Making Vegan Tofu Scramble
Is Tofu Healthy?
Tofu is made by coagulating soy milk. The curd is then pressed into blocks. Since soy contains high levels of protein, tofu does too. This makes it an excellent replacement for animal protein. In fact, tofu is one of the most commonly used protein sources by vegans all over the world.
Why Use Nutritional Yeast In This Recipe?
Nutritional yeast is a complete source of protein and another favorite when it comes to vegan recipes. This is because it has a cheesy and nutty flavor which makes it a great cheese replacement. It also acts as a thickener so it gives you the cheesy texture too.
How Do I Make The Tofu Extra Crispy?
The trick to making the tofu extra crispy is to fry it on a high flame. The hotter the oil in the pan, the better it is. You also need to fry it for longer.
How Do I Make The Tofu Soft?
Not everyone likes this recipe with crispy tofu. In order to make the tofu soft, add a little water to the mixture. Don’t fry the tofu for long either.
- 12 oz (360g) of tofu
- 8-10 mushrooms
- 8-10 cherry tomatoes
- 2 handfuls of spinach
- 2 tbsps of olive oil
- 2 tbsps of nutritional yeast (or parmesan)
- 1 tsp of black salt Kala Namak (may be replaced with any other salt)
- chives or sprouts to serve (optional)
- Wash and dice the mushrooms.
- Pour the olive oil into the pan and bring it to maximum heat.
- In the meantime, crush the tofu into smaller chunks using your hands.
- When the olive oil is hot, throw in crushed tofu and diced mushrooms.
- Fry for 2 minutes then add salt and nutritional yeast.
- Stir from time to time. In the meantime, cut the tomatoes in half.
- Throw in the tomatoes and spinach.
- Fry for another 2-5 minutes, stirring from time to time.
- Serve warm with chives or sprout on top.
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Amount Per Serving: Calories: 246Total Fat: 158gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 120gCholesterol: 0mgSodium: 132mgCarbohydrates: 44gFiber: 33gSugar: 23gProtein: 281g
These data are indicative and calculated by Nutritionix