Tofu scramble is one of those vegan cliches you can’t help but eat. It’s usually one of the first introductions to vegan foods. While tofu was a staple in my diet when I was vegetarian, I didn’t know about this dish until I went vegan. While I enjoyed it at first, using the basic tofu, turmeric, salt and nutritional yeast got old real fast — plus, I found myself hungry an hour later. That’s how my chipotle scramble was born. This dish is full of extra veggies that add flavor and keeps you fuller for longer.
One of the main reasons many tofu scrambles out there didn’t keep me satisfied for long were the lack of veggies.Adding a hearty green like kale and some peppers makes a world a difference compared to just cooking the tofu. A variety of vegetables will give the dish some texture and add extra nutrients to keep you satisfied.
Substitutions and Variations
Oil-free option: skip the oil. Cooking the onions in water or veggie broth will soften the onions. Avoiding the crunchy texture. Cooking with broth will also give the dish a nice flavor!
Add extra protein: While tofu is already packed with protein. It is loaded with a lot of fats. Add 1-2 vegan sausages or 1 cup of black beans to make it even more filling!
Chipotle Tofu Scramble
Ingredients
Instructions
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Heat a pan with oil over medium-low heat.
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Add onions and a salt. Sauté until they become translucent, which usually takes about 5 minutes.
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Incorporate red pepper, chili powder, chipotle powder, and cumin. Continue sautéing for an additional three minutes.
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Add tomatoes to the pan and sauté for another two minutes.
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Break the tofu into large chunks and add it to the pan. Coat the tofu in the chipotle mixture.
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Add in Nutritional yeast and turmeric. Cook until any excess water evaporates, usually around 10 minutes.
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Add chopped kale and let it wilt for about two minutes.
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Once ready to serve, add black salt and continue cooking for one more minute.
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Serve with a side of toasted bread and enjoy!
