Imagine a breakfast so delicious and satisfying that you'll forget all about traditional egg scrambles. This Scrambled Tofu with Mushrooms and Peppers is not just a meal—it's a culinary adventure that transforms humble ingredients into a protein-packed, flavor-explosive dish that will make your taste buds dance with joy. Perfect for vegans, health-conscious foodies, and anyone looking to shake up their morning routine with a nutritious and mouthwatering alternative to classic scrambled eggs.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 cup mushrooms, sliced
- 1 bell pepper, diced
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Drain the block of firm tofu and gently press it between paper towels to remove excess moisture. Once drained, crumble the tofu into bite-sized pieces using your hands or a fork.
- Next, clean the mushrooms with a damp cloth and slice them into thin pieces. Then, wash the bell pepper, remove the seeds, and dice it into small cubes.
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Allow the oil to heat for about 1 minute until it shimmers slightly.
- Add the diced bell pepper to the skillet and sauté for about 3 minutes, stirring occasionally, until the pepper starts to soften.
- Next, add the sliced mushrooms to the skillet. Continue to sauté the mixture for another 4-5 minutes until the mushrooms are tender and have released their moisture.
- Once the mushrooms and peppers are cooked, add the crumbled tofu to the skillet. Stir gently to combine all the ingredients.
- Sprinkle 1/2 teaspoon of paprika over the tofu mixture, along with salt and pepper to taste. Stir well to ensure the tofu is evenly coated with the spices.
- Cook the tofu mixture for an additional 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden on the edges.
- Once cooked, remove the skillet from heat. Taste and adjust seasoning if necessary.
- Serve the scrambled tofu with mushrooms and peppers warm, either on its own or with toast, wraps, or a side of your choice. Enjoy your delicious vegan meal!
Tips
- Press your tofu thoroughly: The key to achieving a great texture is removing as much moisture as possible. Use clean kitchen towels or paper towels and apply gentle pressure to extract excess water.
- Use high-quality firm tofu: Firmer tofu holds its shape better and provides a more satisfying "scrambled" consistency.
- Don't rush the cooking process: Allow each ingredient time to develop its flavors by sautéing them separately before combining.
- Season generously: Tofu is like a blank canvas—use spices like paprika, turmeric, or nutritional yeast to add depth and complexity.
- Experiment with additional vegetables: While this recipe uses mushrooms and peppers, feel free to add spinach, onions, or tomatoes for extra nutrition and flavor.
- Serve immediately: Scrambled tofu is best enjoyed hot and fresh, right off the skillet.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 12g
Protein: 22g
Fat: 17g
Saturated Fat: g
Cholesterol: 0mg
