Hiya Gorgeous!
We take breakfast seriously in our house. Our first meal of the day has a big job to do, after all! It has to wake up our bodies, fuel our morning activities AND keep us full until lunch. So, even if we’re in a rush in the morning, we make it a point to grab something healthy and fulfilling. Whether it’s a smoothie, overnight oats or a tofu scramble, my hubby and I are always experimenting with new ways to save time AND tickle our taste buds!
But I’ve gotta say, some of my favorite morning meals are actually brunches. There’s something that feels special about it, even if it’s just breakfast a few hours later than usual.
So when I get a free weekend morning (which doesn’t always happen—I’m sure you can relate!), I jump at the chance to whip up something extra mouthwatering. I head to the kitchen and brew a pot of my favorite tea. Then, I take my time cooking and really savor every moment. Every smell, every stir, every sizzle!
The Country Tofu Scramble is one of my favorite brunch centerpieces. It’s healthy and easy to put together, but it tastes deliciously indulgent. The sun-dried tomatoes and asparagus give it a delectable flavor—not to mention beautiful pops of color! The fresh basil smells amazing and brings the whole dish together. I like to serve it up with a fruit salad and whole grain toast or some home fries and a green juice! You’re gonna love it.
And this tofu scramble isn’t just for brunch. It’s also simple enough to put together for a quick weekday bite—you can even make it handheld by putting it in a wrap. There’s nothing better than having a versatile recipe like this on-hand for those days you just can’t figure out what to cook.
Ready to scramble it up? Hit play below!
Country Tofu Scramble
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
Makes: 4 servings
Ingredients:
2 tablespoons olive oil
1 cup white onion, finely diced
1/2 bunch asparagus
14- or 15-ounce block extra firm tofu (1 block), crumbled
1/4 cup sun-dried tomato halves packed in oil, diced (or dried and softened in water)
3 tablespoons nutritional yeast
Pinch of sea salt
2 tablespoons tamari
1 tablespoon turmeric
Freshly ground black pepper, to taste
1/4 cup coarsely chopped basil
Instructions:
1. Add oil to hot sauté pan. Add onion and reduce heat to medium. Saute until onion is translucent and golden.
2. Add asparagus, crumbled tofu and sun-dried tomatoes and cook on high heat for 3 minutes.
3. Add nutritional yeast, sea salt, tamari, turmeric and black pepper. Continue to cook 3 to 5 minutes. Serve.
Notes:
Storage tip: Leftover scramble will keep overnight in an airtight container in the fridge. Mhmmm, more for tomorrow!
Make it soy-free: Replace the tofu with 1-1/2 cups (1 can) of cooked chickpeas and substitute coconut aminos (available at health food stores and through online retailers such as Amazon) for the tamari.
Make it nightshade-free: Substitute 1/4 cup of chopped olives (water or oil packed) for the sun-dried tomato.
Oh this looks so ?
Thanks, Lorna! Let me know how yours turns out. xo, kc
Hi! This looks great! I will just do it without the oil… Curious though…. Why do you use oil? I know you’re familiar with Dr. Gregor , Dr Esselstyn, Dr. McDougall, and all the rest of the whole foods no oil Doctors, so I’m just wondering?
Hey Sharyn! I’m the nutrition director here at Team Crazy Sexy, so I’ll jump in for Kris. We include some oil in our recipes because they improve taste and satisfaction, and we have not seen convincing research that it is more beneficial to consume plant fats in their whole plant form and avoid oils completely. However, some folks choose to avoid plant oils because they’re processed. If you prefer to use water or broth to “steam-fry” your veggies, that is completely fine too. While extra virgin olive oil contains antioxidants and adds flavor, and coconut oil may help to raise good (HDL) cholesterol, a plant-based diet can be nutritionally complete and offer health benefits without oils. Hope that helps! xo – Jen
Made this for tea tonight, delish!!!! I served it with Celeriac Rosti with a bed of spinach….. get me, super chef!!!
Thanks for the recipe Kris:))
Wow, Dominica… You ARE a super chef. I love it. And now I’m hungry! xo, kc
Hi Chris, sorry, but I cant get excited about TOFU. I’ll have to stick with eggs. Is that too bad?
Hi Colleen! I’m the nutrition director here so I’ll chime in for Kris. At Team Crazy Sexy, we love to help people find alternatives to their everyday comforts, as is the case with this delicious scramble. If you get up the nerve to try it with tofu, you may be pleasantly surprised! You can also try making omelets and frittatas with garbanzo (chickpea) flour, so that’s a great alternative if tofu isn’t your thing. Here’s just one idea from our recipe section in case you want to check it out.
From a purely nutritional standpoint, there’s actually some very interesting research emerging about the connection between type 2 diabetes, colon cancer, prostate cancer, and egg consumption. Eggs are also one of the top 10 foods that trigger food sensitivities and are a common allergen, which is another reason you might want to explore a time period without them. People with eczema and other skin issues have found relief when they eliminate eggs in baked goods and use ground flaxseed meal instead. Hope that helps! xo
I loved the tofu scramble!
I made this yummy tofu scramble this morning…as I’m always looking for different breakfast recipes. Thought it was good but had a bitter aftertaste. I think a tablespoon of turmeric was too much. Will do a teaspoon next time!?
Thanks for your thoughts on the recipe, Stephanie! xo, kc
Looks fantastic!?
Kudos to kris and the staff! I cooked 1/2 recipe and ate it all. Did’nt leave one smidgen. How about some chickenless ala king over rice next time
Yum, Paul! So glad you enjoyed. xo, kc
Awesome tofu scramble recipe, thanks for sharing the recipe.
This does look good! Egg Scramble is almost my daily breakfast but never tried with tofu. I like the way you also put tumeric and nutritional yeast, it’s truly a big plus for the plate!
– Natalie Ellis
Hi, I love this recipe and wil try it for sure.
just one question: Is it necessary to press tofu? Extra firm tofu is ok?
Thanks!