One of the first meals I tried to recreate after going vegan was scramble eggs and I’m sure I’m not the only one. I thought I was gonna miss the actual egg variant until I made tofu scramble and I knew I was gonna be ok!

It took quite a few trial and errors but I eventually settled on my own favorite version that I’m sharing with you today. Whether you’re a new or seasoned vegan, vegetarian, trying tofu scramble for the first or 100th time, eat eggs or don’t, this recipe is for everyone.

There are so many ways you can prepare your tofu scramble but my favorite is to make it with mushrooms and sun dried tomatoes in olive oil that add another layer of texture and taste to the whole meal.

If you’re anything like me and like mushrooms in pretty much everything you make, this tofu scramble version is definitely for you. And even if you’re not a big fan of mushrooms at all, you can sub them for your fav veggies or skip them all together. The basic scramble recipe with spices will work perfectly anyway.

Normally you would probably just have a piece of toast with your scramble (and there is absolutely nothing wrong with that!) but how about some roasted sweet potatoes? Yum! This little twist takes the meal to a whole new, super nutritious and satisfying level. This recipe will easily become your favourite weekday lunch or a lazy weekend brunch.

Why sweet potatoes

I can’t say enough good things about sweet potatoes! As a holistic health coach I want my meals not only to be super delicious but also extra nourishing. I find sweet potatoes so versatile and easy to incorporate in a lot of different recipes. They’re highly nutritious, packed with vitamins such as beta carotene, vitamin C and B and minerals like potassium and manganese. The high fiber content in sweet potatoes helps stabilize your blood sugar levels, promotes a healthy gut and keeps you feeling fuller longer. Sweet potatoes are antioxidant powerhouses protecting your cells from aging and disease.

What type of tofu to use

My personal favorite is medium-firm. Yup, that’s right. The softer, slightly soggier version of the super firm tofu. The reason why? I think it really helps to deliver the final egg-like texture without being overly dry. Trust me, I’ve done all the testing and trying for you. I know most of the recipes out there call for extra firm tofu, but I’m 100% positive that if you try it this way, you won’t regret it.

Why love this tofu scramble

It’s hearty, healthy, nutritious, satisfying, packed with flavours and will keep you full for a long time. I also love that the recipe is super easy to make and modify. You can play around with the add on’s and toppings. You can swap the mushrooms and sun dried tomatoes for literally any other veggies. If you’re on a time crunch, simply skip the sweet potatoes and make a piece of wholewheat toast to go with it. You can also have it with just the salad or no salad and it will be equally as delicious. So many variants within one recipe so you can adapt it to your needs and cravings. Enjoy!

The Best Tofu Scramble

Total time: 35 minutes | Servings: 2

Ingredients:

For roasted sweet potatoes:
1 medium size sweet potato peeled and cubed
1/2 tsp smoked paprika (use sweet or spicy paprika if you prefer)
1/2 tsp cumin
1/2 tbsp nutritional yeast (feel free to skip if you don’t have)
1/4 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste

For tofu scramble:
8 oz medium firm tofu (about 230g)
1 small shallot
4 medium sized white or brown mushrooms sliced (use a few more if your mushrooms are small)
1/4 cup chopped sun dried tomatoes in olive oil
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp cumin
1/2 - 1 tsp turmeric powder
1 tbsp nutritional yeast
1/2 tsp smoked paprika (use sweet paprika if you prefer)
1/4 tsp chili powder
Fresh cilantro chopped
Salt and pepper to taste

For side salad with dressing: (optional)
2 - 3 kale stems
Handful of arugula (or any other leafy greens)
2 radishes sliced
Handful of cherry tomatoes halved
Small piece of cucumber diced
Optional nuts and seeds (I used pumpkin seeds to sprinkle on top)
Simple dressing ingredients:
1 1/2 tbsp olive oil
1/2 tsp mustard
1/2 tsp garlic powder
1 tbsp lemon juice
1 1/2 tsp maple syrup
Salt and pepper to taste

Instructions:
1. Preheat your oven to 400F and line a small baking sheet with parchment paper.

2. To a mixing bowl add your cut sweet potatoes together with all the spices and olive oil. Mix until well coated. Evenly spread the sweet potatoes onto your baking sheet and bake for about 20-25 minutes until lightly brown on top and soft to your liking.

3. Next prepare your salad if you’re making it. Into a salad bowl add de-stemmed and chopped kale leaves. Add a squeeze of lemon juice and a drop of olive oil and massage the kale until soft, at least 2 minutes. Then add the rest of your veggies. In a small mixing bowl whisk together all dressing ingredients, adjust the taste if needed. Pour the dressing over your salad, mix well and set aside.

4. Preheat your pan to a medium-high heat and add a table spoon of olive oil. To the pan add finely chopped shallot and fry off for about 1 - 2 minutes, until soft and translucent. Then add the sliced mushrooms, chopped sun dried tomatoes and continue to cook for about 5 minutes until mushrooms shrink in size and become soft. Add a pinch of salt and pepper.

5. Prepare your tofu mixture. Either by using your fingers or a fork, crumble the tofu into a bowl, then add the tofu to the pan with mushrooms. Lower the heat to medium and start adding all your spices plus soy sauce. Keep stirring for at least 5 more minutes until your reach your desired consistency.

6. Add chopped cilantro and give your scramble one more stir.

7. Serve your tofu scramble with sweet potatoes and a side of salad. You can add optional toppings such as chopped herbs, avocado, spring onions, nuts and seeds, sriracha/hot sauce or mayo.