Lunch is sometimes a conundrum. You want to eat quickly, get back to work, get back to what you're doing... but you don't want last night's leftovers or to grab something processed out of the cupboard. Then I discovered the tofu scramble: a flavorful, warm and filling food that is also versatile (see the next section for what you can do with this). You just need some firm tofu (pressed or packaged), and a bunch of spices for this one. I tried lemongrass recently, and thought it turned out tasty! I made a breakfast burrito for lunch, which I'll add to this site soon.

Crumble firm or extra firm tofu to make this vegan scramble dish.

What you can do with this scramble

Add it to a wrap, or just add it to a plate and throw it together with a bunch of other items you have on hand: leftover rice, vegetables, beans (such as refried beans), you name it and it very well might go with the scramble! Then toss some salsa, several different types of salad dressing or vinaigrette, or even just a squeeze of lime over top and you're done!

Turmeric makes this plant-based tofu scramble yellow and flavorful.

Lemongrass Tofu Scramble

By PlantBasedRecipe.com  Breakfast, Dairy free, Low fat, Low or no sugar, Mains, Nut free, Oil free  American, Fusion, Spicy food  Stovetop

May 14, 2017

• Prep: 5 mins
• Cook: 10 mins
• Yields: 4 Servings

Ingredients

12oz extra firm tofu (or pressed tofu)

1/4 cup low sodium vegetable broth (or home-made without sodium)

2 Tbsp garlic (minced)

2 tsp lemongrass (minced)

2 tsp coconut aminos (or omit)

2 Tbsp nutritional yeast

1 tsp turmeric

1 tsp hot sauce (optional)

1/4 tsp kala namak / black salt (optional, adds eggy flavor)

Directions

1Crumble the tofu into small chunks (they should roughly resemble scrambled eggs).

2Heat a fry pan to medium hot on the stovetop.

3Add a couple tablespoons of the vegetable broth to the pan, and then add the crumbled tofu.

4Add the remaining spices and stir thoroughly.

5As the tofu is cooking, stir the mixture while scraping the bottom and add small amounts of vegetable broth as needed to keep the mixture moist and from sticking to the pan (and add flavor!).

6When fully heated through and browning a bit (broth has mostly evaporated), remove from heat and enjoy!

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Nutrition Facts

Calories80

Sodium70mg

Potassium224mg

Protein8.5g

Cholesterol0g

Sugar0.7g

Total Fat3.8g

Saturated Fat0.8g

Trans Fat0g

Total Carbohydrates5.1g

Dietary Fiber1.6g

Substitutes and alternatives

You can use most types of tofu for this one, but it should be firm or pressed to get the right kind of texture (to mimic a scrambled egg). If you don't have

This would also taste great with chiles or onions mixed into the pan while you scramble it up. You could even add some diced tomatoes.

If you don't want to do a scramble, you could also use these spices as a dressing for a tofu bake. Mix the spices together into a paste, coat block of tofu with the mixture, and bake it on a cast iron pan in the oven (400 degrees for 20-30 minutes or so).

Pin this recipe for vegan lemongrass tofu scramble on Pinterest to save it for later.

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Jen deHaan

Owner at Plant Based Recipe

Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 15 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities program at Tufts University's Friedman School of Nutrition Science and Policy.

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