Ingredients
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1 block (14 oz) extra-firm tofu, crumbled
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2 tablespoons soy sauce or tamari (gluten-free)
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1 tablespoon nutritional yeast (optional)
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1 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon Chinese five-spice powder
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1 tablespoon sesame oil (or use water for oil-free)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup bell peppers, diced (red, green, or yellow)
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1 cup broccoli florets, steamed or blanched
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2 green onions, sliced
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1 Salt and pepper to taste
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1 Toasted sesame seeds for garnish (optional)
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1 Sriracha or hot sauce for extra heat (optional)
Directions
Serve your Vegan Chinese-Style Tofu Scramble hot, with a drizzle of Sriracha or hot sauce for an extra kick, and enjoy the flavors of Chinese cuisine in a vegan breakfast.
Customize your tofu scramble by adding other Chinese-inspired ingredients like mushrooms, bok choy, or water chestnuts for variety. Enjoy your vegan Chinese breakfast!
Steps
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1
Done
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In a small bowl, mix together the soy sauce or tamari, nutritional yeast (if using), ground turmeric, ground cumin, ground coriander, and Chinese five-spice powder. Set aside. |
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2
Done
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Heat the sesame oil (or water) in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. |
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3
Done
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Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. |
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4
Done
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Add the crumbled tofu to the skillet and pour the spice mixture over it. Stir well to evenly coat the tofu with the spices. |
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5
Done
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Cook the tofu mixture for 5-7 minutes, stirring occasionally, until it becomes lightly golden. |
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6
Done
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Add the diced bell peppers and steamed broccoli to the skillet. Cook for an additional 3-4 minutes, allowing the vegetables to soften. |
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7
Done
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Season the tofu scramble with salt and pepper to taste. Adjust the seasoning as needed. |
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8
Done
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Remove the skillet from heat and garnish the tofu scramble with sliced green onions and toasted sesame seeds (if desired). |
