In the mood for a fancy brunch without the expense or mess? Try this Cast Iron Spicy Tofu Scramble– ready in 10 minutes and full of flavor.
Jump to RecipeI don’t know about you, but the post-COVID activity I’m most looking forward to is brunch! I miss enjoying my friends’ company over delicious breakfast food, and if we’re feeling fancy, mimosas. Some of my favorite local brunch places are Crepes Parisiennes, Doublewide Grill, and the Whitfield.
In the meantime, I’ve been up-ing my brunch game at home by making cinnamon rolls, waffles, and this 1 Pan Vegan Tofu Scramble. I like using a cast-iron skillet because it is pretty enough to take it right from the stove to the table. Whether you serve it on tortillas, as a breakfast side with toast or waffles, don’t forget to add salsa, avocado, or vegan cheese!
How do you make a scramble in a cast-iron skillet?
Use a cast-iron skillet between 10 and 12 inches in diameter (this is the exact cast-iron skillet I use) and a fat source of your choice. Unlike nonstick pans, cast-iron pans need something (oil, vegan butter, liquid) to absorb the heat and keep food from sticking. You need to slowly turn up the temperature to prevent your cast iron skillet from cracking or getting damaged.
Otherwise, you cook vegan tofu scrambles just like you do eggs. Season, stir, and serve! It’s a really quick meal that literally takes 10 minutes to cook.
What else can you make in a cast-iron skillet?
I’ve made desserts like cinnamon rolls and a massive chocolate chip cookie, and also use it for everyday cooking like stir-frys and roasting vegetables. As long as you take care of a cast-iron skillet (by seasoning it if you buy a new one, using enough oil, and cleaning it gently) it will last a lifetime and can be used in recipes of all kinds.
Cast-Iron Spicy Tofu Scramble
This vegan breakfast, made in a cast-iron skillet, is an Insta-worthy brunch you can make quickly and mess-free at home!
Details
4 servings
5 minutes
10 minutes
Print
Ingredients
1 block firm tofu (16 oz)
1 cup spinach/kale mix
1/2 white onion, diced
1 red or orange pepper, sliced
1 tablespoon oil or vegan butter
1 glove garlic, minced
1/3 cup nutritional yeast
3 tablespoon soy sauce (use tamari if GF)
2 teaspoon turmeric
1/4 teaspoon black pepper
paprika, to taste
hot sauce
Directions
- Heat cast-iron on stove, starting at a low heat.
- After a few minutes, turn it up to medium and add oil or vegan butter.
- While the fat melts, cut onions and pepper, and take tofu out of container. Set aside.
- Turn up stove heat to medium-high, then add onions and garlic. Stir until translucent.
- Next, add tofu and break apart into crumbles that resemble scrambled eggs.
- Add spices and soy sauce, turning stove back down to medium heat.
- Cover pan for 6 minutes, stirring in vegetables halfway through.
- Once scramble is well-incorporated and hot, take off stove. Add hot sauce or other desired toppings.
- Serve with toast as a vegan breakfast or fold into tortillas for a mea on the go.
