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Plant-Based Whole30 Tofu Veggie Scramble

Tofu-Veggie Scramble

5 from 2 votes
Prep Time 10 mins
Cook Time 7 mins
Total Time 20 mins
Servings 3

Ingredients
  

  • 1 (14-to-16 oz) super-firm tofu ,drained
  • 3 tbsps nutritional yeast
  • ¾ tsp black salt
  • ½ tsp ground turmeric
  • ¼ tsp smoked paprika
  • 2 tbsps extra-virgin olive oil
  • 2 cups finely chopped vegetables, such as broccoli, Brussel sprouts, red bell pepper, kale, summer squash, shallot, and/or green onion tops
  • ½ tsp coarse salt
  • ¼ tsp black pepper
  • cup assorted olives

Instructions
 

  • Finely crumble the tofu into a medium bowl. In a small bowl stir together the nutritional yeast, black salt, turmeric, and smoked paprika. Sprinkle seasoning on tofu and stir to combine.
  • In an extra-large skillet, heat 1 tablespoon oil over medium heat. Add the vegetables and season with salt and black pepper. Cook, stirring often, until crisp-tender, about 3 minutes. Push the vegetables to the outer edges of the skillet, creating an empty center. Add 1 tablespoon oil to the center of the skillet. Add the seasoned tofu and cook, stirring, until tofu is heated through, about 3 minutes. Add chopped olives, then stir vegetables and tofu together and cook 1 minute more.
  • Divide scramble among 4 serving plates.

Notes

Tip: Super-firm tofu doesn’t need to be pressed. If you buy extra-firm instead, press out the excess water before crumbling. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
Keyword Plant-based
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