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!
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!
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
- 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.
- Heat 1 tablespoon of oil (from the sun-dried tomatoes) in a large pan over medium-high heat.
- Add the zucchini, sun-dried tomatoes and a pinch of salt. Saute for 5-8 minutes then remove zucchini and tomatoes from the pan.
- 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.
- 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!
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!
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!
Zucchini Tofu Scramble
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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
- 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.
- Heat 1 tablespoon of oil (from the sun-dried tomatoes) in a large pan over medium-high heat.
- Add the zucchini, sun-dried tomatoes and a pinch of salt. Saute for 5-8 minutes then remove zucchini and tomatoes from the pan.
- 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.
- 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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