• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me!
  • Recipes
    • Breakfast
    • Appetizer
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me!
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me!
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Zucchini Tofu Scramble

    September 13, 2021 by Emily Toshiko Leave a Comment

    Jump to Recipe·Print Recipe

    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!
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    zucchini tofu scramble with arugula

    Zucchini Tofu Scramble

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

    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! 

    Keywords: zucchini tofu scramble

    Did you make this recipe?

    Tag @toshistable on Instagram

    « Peach Watermelon Summer Salad
    Apple Oat Muffins »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Emily! Welcome to my table! I enjoy creating easy to make 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 recipe a try, I dare you!

    More about me!

    Popular

    • Blueberry Lemon Drop Martini
    • Roasted Crispy Cannellini Beans
    • The BEST Oven Roasted Cabbage and Potatoes
    • Roasted Brussels Sprouts with Raspberry-Balsamic Glaze

    Summer Recipes

    • The BEST Watermelon Basil Margarita
    • Grilled Romaine, Radish & Corn Salad
    • Grilled Corn with Miso Butter
    • Watermelon Salsa

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Subscribe to my newsletter for emails and updates!

    Contact

    • Contact

    Copyright © 2022 Toshi's Table on the Foodie Pro Theme