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Toshi's Table » Recipes

Zucchini Tofu Scramble

Published: Sep 13, 2021 by Emily Toshiko · This post may contain affiliate links · Leave a Comment

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Zucchini tofu scramble is a quick, easy recipe you can certainly make time and time again. It has a few simple ingredients and of course is easily adaptable based on your preferences.  I love making this on the weekend for a late breakfast and saving leftovers to eat during the week. In fact, 20 minutes is all you need to make this tasty breakfast!

plates of zucchini tofu scramble

Why You Should Make This Recipe

  • Zucchini tofu scramble can be made in 15-20 minutes! 
  • Enjoy it for breakfast, lunch or dinner; who doesn’t love a versatile dish?
  • Tofu scrambles are a great vegan option that replicate scrambled eggs.
  • This hearty dish will keep you full for longer!
  • Easy to substitute fresh produce depending on what is available to you!
zucchini tofu scramble ingredients

What's in This Recipe?

  • Zucchini - sliced into half moons. You can also use yellow squash.
  • Firm tofu - drained and crumbled using a fork. Extra firm tofu will also work!
  • Sun-dried tomatoes packed in oil - this adds SO much flavor to the dish! Additionally, you can substitute fresh cherry tomatoes!
  • Nutritional yeast - the secret ingredient to delicious vegan food!
  • Dijon mustard 
  • Spices - garlic powder, turmeric, salt, red pepper flakes & black pepper.

How to Make Zucchini Tofu Scramble

  1. Drain the tofu (no need to press it) and put it in a large bowl. Use a fork to break apart the tofu into crumbles. Set aside. 
  2. Heat 1 tablespoon of oil (from the sun-dried tomatoes) in a large pan over medium-high heat.
  3. Add the zucchini, sun-dried tomatoes and a pinch of salt. Saute for 5-8 minutes then remove zucchini and tomatoes from the pan.
  4. Add the tofu crumbles to the pan, along with the nutritional yeast, dijon mustard, garlic powder, turmeric and red pepper flakes. Stir well. Saute for 5 minutes or until tofu is heated through. 
  5. Add the cooked zucchini and sun-dried tomatoes back to the pan. Mix until combined with the tofu scramble. Serve over toast and top with freshly ground black pepper. Enjoy!
zucchini tofu scramble on a plate

Tips & Tricks

  • You do NOT have to press the tofu. Just drain it from the package and crumble!
  • You can substitute cherry tomatoes in for the sun-dried tomatoes. Add them in with the zucchini and saute until they slightly burst. 
  • Substitute/add yellow squash in with the zucchini. 
  • Make sure to use the oil from the jar of sun-dried tomatoes. This will add SO much flavor to the dish!
  • Serve with fresh greens for a nice pop of color. I like adding arugula or sliced basil!
tofu scramble on a plate

Looking for More Recipes?

  • Fancy a walk on the wild side? Make sure to check out another tofu dish; this tofu and potato breakfast salad!
  • This strawberry banana smoothie bowl is a bit of a lighter breakfast, but still quick and easy to make!
  • If you’re not sure what to do with the rest of your nutritional yeast, turn it into sunflower seed parmesan!
  • Additionally you can follow along Toshi’s Table on Instagram and Pinterest for more recipe inspo! Thanks for the support!
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zucchini tofu scramble with arugula

Zucchini Tofu Scramble

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  • Author: Emily Toshiko
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

Zucchini tofu scramble is a quick and easy recipe you can make time and time again. It has a few simple ingredients and is easily adaptable based on your preferences.


Ingredients

Scale
  • 2 small zucchini, sliced in half moons
  • 1 block firm tofu, drained and crumbled
  • ¼ cup sun-dried tomatoes packed in oil, sliced
  • 2 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp red pepper flakes
  • Freshly ground black pepper

Instructions

  1. Drain the tofu (no need to press it) and put it in a large bowl. Use a fork to break apart the tofu into crumbles. Set aside. 
  2. Heat 1 tablespoon of oil (from the sun-dried tomatoes) in a large pan over medium-high heat.
  3. Add the zucchini, sun-dried tomatoes and a pinch of salt. Saute for 5-8 minutes then remove zucchini and tomatoes from the pan.
  4. Add the tofu crumbles to the pan, along with the nutritional yeast, dijon mustard, garlic powder, turmeric and red pepper flakes. Stir well. Saute for 5 minutes or until tofu is heated through. 
  5. Add the cooked zucchini and sun-dried tomatoes back to the pan. Mix until combined with the tofu scramble. Serve over toast and top with freshly ground black pepper. Enjoy!

Notes

  • You do NOT have to press the tofu. Just drain it from the package and crumble!
  • You can substitute cherry tomatoes in for the sun-dried tomatoes. Add them in with the zucchini and saute until they slightly burst. 
  • Substitute/add yellow squash in with the zucchini. 
  • Make sure to use the oil from the jar of sun-dried tomatoes. This will add SO much flavor to the dish!
  • Serve with fresh greens for a nice pop of color. I like adding arugula or sliced basil! 

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Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

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