Whether for breakfast, lunch, or dinner, a tofu scramble hits the spot!
Tofu scrambles are one of my favorite meals to prepare. It can all be done in one skillet (magic!), and there’s a lot of room for playing around with seasonings and fixin’s! It’s also a lot healthier than scrambled eggs, and IMO, much tastier. Everyone wins!
Normally my go-to tofu scramble is a blend of tofu, lotsa seasonings, beans (usually black beans), and some greens. I decided to reduce the seasonings and up the vegetables by making this scramble with baby portobello mushrooms. One of my favorite omelets (as my boyfriend can attest) is spinach and mushroom, and this dish mimics that omelet to a tee (the omelet also usually has cheese, and this scramble can definitely be made with vegan cheese shreds if you like!). Mushrooms are great with eggs/vegan eggs because they have a nice hearty texture and an earthy taste that can’t be beat, especially when cooked in the skillet!
I of course kept my greens within the scramble though, and this time added swiss chard (the regular kind as opposed to rainbow swiss). Any greens will do though – some of my favorites to add include spinach (naturally), kale, and mustard greens.
I started my scramble by heating a bit of oil (including toasted sesame oil) in a skillet, then adding one clove of garlic and sauteing for a bit. I then crumbled some extra firm tofu directly over the skillet, mashing the big hunks up with a spatula. You can also crumble beforehand in a bowl if you like. I then stirred the tofu a bit, then added dashes of paprika, cumin, and turmeric (which gives the tofu an egg-y yellow color). I added these seasonings before adding the vegetables because they are really there to flavor up the tofu as opposed to the whole dish, and I didn’t want the portobellos and chard stealing the tofu’s seasoning thunder.
After cooking for a bit, I added the mushrooms and chopped swiss chard to the skillet, stirring to get everything mixed, and cooked until both vegetables had reduced in size and been heated through. And then, you’re done! In total this took about 20-30 minutes including prep, but I tend to be slow when it comes to chopping veggies, so you may see faster results. It’s definitely a quick and easy meal loaded with protein, healthy fats, and lots of vitamins and minerals, perfect for any time of day!
Tofu Scramble with Baby Portobellos and Swiss Chard (Serves 1)
Quick spray of cooking oil + a bit of toasted sesame oil or 1 tsp olive oil + 1 tsp toasted sesame oil (the sesame oil is optional but recommended. If not using, just sub more olive oil)
1-2 cloves garlic, diced
1/4 to 1/3 of a 14 oz block of extra firm tofu
Dashes of cumin, paprika, and turmeric, to taste
3-5 baby portobellos, thinly sliced
Two stalks of swiss chard, stems removed, leaves chopped or torn
Salt and pepper, to taste
Heat the oils on medium in a skillet, then add the garlic and saute for about a minute. Crumble the tofu directly into the pan, breaking up any large chunks with a spatula. Stir the tofu to mix with the oils and garlic, then add your spices. Stir until the tofu turns yellow from the turmeric, and allow to cook for a couple minutes before adding the vegetables. If it seems a little dry, don’t worry – you’re about to add a lot of moisture!
After cooking the tofu for a bit, add the mushrooms and swiss chard, stirring to mix all ingredients well. Allow to cook, stirring occasionally, until the mushrooms and especially the swiss chard have reduced in size. Add the salt and pepper, then cook for another minute or two more. Serve hot.