Easy Tofu Scramble (Vegan, GF with oil-free option)
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This tofu scramble is what I want to eat when I’m feeling nostalgic for a greasy diner breakfast. Because it is baked and only requires one pan to make, it’s a meal that can come together with little work. There is an oil free option in the notes of the recipe. The potatoes can be replaced with sweet potatoes if you prefer or if you are sensitive to nightshades.
This scramble gets its flavor from coconut aminos, nutritional yeast and herbes de provence. These are three items I always keep in my pantry and I recommend that you do too!
Coconut Aminos are a gluten free, soy free and lower sodium alternative to soy sauce or tamari. They are made from the sap of coconut trees (not actual coconut). They do not taste like coconut. I find that they have offer meals both a little bit of salt and a little bit of sweetness. I like the Coconut Secret Coconut Aminos as well as Thrive Market’s Coconut Animos.
Nutritional Yeast is an inactive yeast. It is often called “nooch” and adds a cheese-like flavor to recipes. It’s a major ingredient in vegan cheese and sauce recipes and is also commonly sprinkled on popcorn and veggies for a little extra flavor. You can find nutritional yeast in bulk at most natural foods stores. If you buy nutritional yeast that is fortified (I like Bragg Nutritional Yeast Seasoning) it provides vitamin B-12 and that is an important thing to get when following a plant based diet.
Herbes de Provence is a seasoning that originated in the Provence region of France. It often includes thyme, rosemary, basil, tarragon, marjoram and savory. Many North American versions also include lavender. If you don’t have herbes de Provence on hand, you could use Italian seasoning in this recipe. It’ll do in a pinch but I really suggest that you add herbes de Provence to your spice rack.
Please let me know if you try this. I would love to hear how it turned out for you. Leave me a comment here or tag me on social media @theveganicpanic
Tofu Scramble (one pan, gluten free and vegan)
Ingredients
- 1 pkg extra firm tofu (14 oz)
- 1.5 Tbsp coconut aminos
- 2 tsp herbes de provence
- 2 potatoes (red, gold or sweet potatoes) medium, approx 2 cups when sliced
- 1.5 Tbsp olive oil
- 1 onion, sliced small
- 5 cloves garlic halved or left whole
- 1 Tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup sliced mushrooms
- 1 cup greens (kale or spinach), chopped
Instructions
- Cut the tofu into 1/2" cubes. In a bowl, combine the tofu with the coconut aminos and herbes de provence. Stir to coat tofu. Set aside to marinate while you prep the rest of the ingredients.
- Preheat oven to 400 F
- Chop the potatoes. Quarter each potato lengthwise and cut into slices 1/8-1/4" thick.
- In a 9 X 13" glass baking dish, combine the potatoes with the oil, onion, garlic, nutritional yeast, paprika, salt and pepper. Add the marinated tofu on top.
- Bake at 400 F for 30 minutes, stirring once after 20 minutes.
- Add the sliced mushrooms to the pan and bake for an additional 15 minutes.
- Stir the chopped greens into the scramble and bake for 5 more minutes or until greens are just limp.