Tofu Scramble
This is the easiest vegan dish around. So full of veggies and perfect to make when you are looking for a way to use up veggies in the fridge. You can add in pretty much any vegetable or herb you like. I enjoy it for breakfast but it’s also sometimes an easy meal for dinner. Loaded with protein, colour and flavour. Give it a go and let me know what you think. Tag me @melbveganguide on Instagram.
Servings Prep Time
3 5 minutes
Cook Time
10 munites
Servings Prep Time
3 5 minutes
Cook Time
10 munites
Ingredients
Instructions
  1. 1. Ensure all your veggies are chopped as needed. Heat a non stick pan to a medium heat and add in your olive oil, zucchini and mushrooms.
  2. 2. Cook for 2 minutes then add in your asparagus and cook for another 1 minute.
  3. 3. With your hands crumbled the tofu into a crumbly texture and put it in the pan with the veggies. Add in your preferred herbs, spices and nutritional yeast and cook on a medium heat for 5 minutes mixing it all together. You may need to add some water to the pan if it sticks. Finally, add in your tomatoes and spinach at the end just to cook for 1 minute.
  4. 4. Serve with sourdough, avocado and extra greens.