Gluten-free tofu scramble with avocado, cashew cream, and everything bagel seasoning.

about Tofu Scramble. You blog name is "Gluten-Free Goodness"

Wake Up to Sunshine with This Easy & Delicious Tofu Scramble (Seriously, SO Good!)

Hey everyone! Sarah here, from Gluten-Free Goodness. You know how mornings can be… chaotic? Getting the kids ready, rushing to get out the door, remembering where you put your keys (again!). Breakfast often gets the short end of the stick, right? Well, I’ve been on a mission to find quick, easy, and delicious breakfasts that actually fuel me up for the day, and I think I've cracked the code with this vibrant tofu scramble.

Now, I know what you might be thinking: tofu for breakfast? But trust me on this one. This isn't your bland, tasteless tofu of yesterday. This tofu scramble is packed with flavor, incredibly satisfying, and so easy to customize with whatever veggies you have on hand. I even got my notoriously tofu-skeptical husband to admit he loved it (and he asked for seconds!). He even said it reminded him of a diner breakfast scramble he used to have! Win!

I started playing around with tofu scrambles when my best friend discovered she had a gluten intolerance AND needed to incorporate more protein into her diet. She was feeling lost in a sea of lettuce and limited options. So, fueled by coffee and a healthy dose of determination, I whipped up this recipe, tailored to her needs, and she LOVED it. Now, it’s a staple in both of our houses.

This recipe is not only gluten-free, but it’s also vegan, packed with protein, and ready in about 20 minutes. It's perfect for those busy mornings, but also makes a fantastic weekend brunch. So, are you ready to ditch the boring breakfasts and jump into a bowl of sunshine? Let’s get scrambling!

What You’ll Need to Create Your Tofu Scramble Masterpiece

Okay, here’s the lowdown on what you’ll need to bring this deliciousness to life. Don't worry, the list isn't too intimidating!

• 1 block (14-16 oz) extra-firm tofu, pressed: This is crucial. Pressing removes excess water, allowing the tofu to absorb all those amazing flavors we’re about to throw at it. You can use a [fancy tofu press](Amazon link), or a couple of plates and some heavy cans work just as well!
• 1 tablespoon olive oil (or avocado oil): For sauteing our veggies and giving everything a nice, even cook.
• 1/2 medium onion, diced: Adds a lovely savory base to the scramble.
• 1/2 bell pepper (any color), diced: Adds sweetness and a pop of color! I personally love using red or orange.
• 1/4 cup cremini mushrooms, sliced: Earthy and adds a nice texture. Feel free to use any mushroom you like!
• 2 cloves garlic, minced: Because everything is better with garlic!
• 1/4 teaspoon turmeric powder: This is essential for that eggy yellow color and a subtle warmth.
• 1/4 teaspoon onion powder: Amplifies the onion flavor.
• 1/4 teaspoon garlic powder: More garlic, always.
• 1/4 teaspoon smoked paprika: Adds a smoky depth that makes it extra delicious.
• 1/4 teaspoon black salt (kala namak): This is the secret ingredient! Black salt has a sulfuric flavor that mimics the taste of eggs. You can find it at most Asian grocery stores or online. If you can't find it, you can use regular salt, but the flavor won't be quite the same.
• Salt and pepper to taste: Season to your heart's content!
• Optional toppings: Chopped cilantro, avocado slices, salsa, hot sauce – let your imagination run wild!

Let's Get Scrambling! Step-by-Step Instructions

Alright, here's the easy-peasy guide to making the best darn tofu scramble you've ever tasted:

1. Press the Tofu (if you haven't already!): Place the tofu block between two plates or in a tofu press with weights on top and press for at least 30 minutes to remove excess water. This is non-negotiable! The drier the tofu, the better it will brown and absorb the flavor. Think of it like wringing out a sponge before you try to soak it in yummy flavor.
2. Prep the Veggies: While the tofu is pressing, dice the onion and bell pepper, slice the mushrooms, and mince the garlic. Having everything prepped and ready to go will make the cooking process much smoother. Pro Tip: I like to dice everything in uniform sizes so it cooks evenly.
3. Crumble the Tofu: Once pressed, crumble the tofu with your hands into the same pan using the same oil until it crumbles to your liking.
4. Sauté the Veggies: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until softened. Then, add the sliced mushrooms and minced garlic and sauté for another 2-3 minutes, until fragrant and the mushrooms are tender. Nobody likes crunchy garlic!
5. Add the Spice: Sprinkle the turmeric powder, onion powder, garlic powder, and smoked paprika over the veggies. Cook for about 30 seconds, stirring constantly, to toast the spices. Toasting the spices really brings out their flavor.
6. Crumble the Tofu into the Pan: Add the crumbled tofu to the skillet with the sauteed spices and cook for 5-7 minutes, stirring occasionally, to let the flavors meld together.
7. Season and Serve: Add the black salt (or regular salt) and pepper to taste. Stir well to combine. Cook 1 minute before removing from heat.
8. Serve it Up: Serve immediately with your favorite toppings like chopped cilantro, avocado slices, salsa, or a drizzle of your favorite hot sauce. I personally love a dollop of cashew cream and a sprinkle of everything bagel seasoning.

Tips & Tricks for the Perfect Tofu Scramble

Want to take your tofu scramble game to the next level? Here are a few of my favorite tips and tricks:

• Spice it Up: Not a fan of the spices I used? Experiment! Try adding a pinch of chili flakes for heat, or a dash of cumin for a more earthy flavor. You could also add a sprinkle of nutritional yeast for that cheesy flavor!
• Veggie Variety: Throw in any veggies you have on hand! Spinach, kale, zucchini, tomatoes – the possibilities are endless.
• Make it a Meal! This tofu scramble is delicious on its own, but it's even better served with a side of gluten-free toast and some fresh fruit.
• Bulk it Up: If you're feeling extra hungry, you can add a can of drained and rinsed black beans or chickpeas to the scramble for some extra protein and fiber.
• Perfect for Meal Prep: This scramble keeps well in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop. Make a big batch on Sunday and enjoy a quick and healthy breakfast all week long!
• For better crumbling, consider this [Potato Masher](Amazon link) to get the right consistency.
• If you love spices, use a [Mortar and Pestle](Amazon link) to grind and bloom the spices to perfection.

The Ultimate Gluten-Free Tofu Scramble Recipe Card

[This should be a visually appealing recipe card]

Gluten-Free Tofu Scramble

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-3

Ingredients:

• 1 block (14-16 oz) extra-firm tofu, pressed
• 1 tablespoon olive oil (or avocado oil)
• 1/2 medium onion, diced
• 1/2 bell pepper (any color), diced
• 1/4 cup cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black salt (kala namak)
• Salt and pepper to taste
• Optional toppings: Chopped cilantro, avocado slices, salsa, hot sauce

Instructions:

1. Press the tofu for at least 30 minutes to remove excess water.
2. Dice the onion and bell pepper, slice the mushrooms, and mince the garlic.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes. Add the sliced mushrooms and minced garlic and sauté for another 2-3 minutes.
4. Sprinkle the turmeric powder, onion powder, garlic powder, and smoked paprika over the veggies. Cook for about 30 seconds, stirring constantly.
5. Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally.
6. Add the black salt (or regular salt) and pepper to taste. Stir well to combine.
7. Serve immediately with your favorite toppings.

Enjoy!

So there you have it! My go-to gluten-free tofu scramble recipe that’s sure to brighten up your mornings. Give it a try and let me know what you think in the comments below! What are your favorite tofu scramble add-ins?

Until next time, happy scrambling!

– Sarah from Gluten-Free Goodness