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.

Lemongrass tofu scramble
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!

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

Lemongrass Tofu Scramble

This unique twist on the standard tofu scramble adds lemongrass for a bright and refreshing element. Use these in breakfast burritos, breakfast scrambles, or just a side dish on the plate. Any way it taste great and you won’t miss eggs one bit.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: American, Fusion
Keyword: coconut aminos, garlic, hot sauce, lemongrass, nutritional yeast, pressed tofu, spicy food, tofu, turmeric, vegetable broth, wfpbno
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 72kcal
Author: Jen deHaan

Ingredients

Instructions

  • Crumble the tofu into small chunks (they should roughly resemble scrambled eggs).
  • Heat a fry pan to medium hot on the stovetop.
  • Add a couple tablespoons of the vegetable broth to the pan, and then add the crumbled tofu.
  • Add the remaining spices and stir thoroughly.
  • As 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!).
  • When fully heated through and browning a bit (broth has mostly evaporated), remove from heat and enjoy!
Nutrition Facts
Lemongrass Tofu Scramble
Amount per Serving
Calories
72
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
296
mg
13
%
Potassium
 
243
mg
7
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
470
IU
9
%
Vitamin C
 
2.4
mg
3
%
Calcium
 
34
mg
3
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!

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).

Pinterest tofu scramble
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Jen deHaan
Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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5 from 2 votes (2 ratings without comment)

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