A few weeks ago someone asked me to make a homemade version of Amy’s Tofu Scramble. I had never had it before, so I went out and purchased one right away so I could give it a try. Well, it totally exceeded my expectations and I knew I needed to make something similar at home. This vegetable tofu scramble was flavorful, filling, and had an incredibly simple ingredient list. Those are all things I love, so I immediately set to work recreating it!
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It wasn’t hard to create a similar vegetable tofu scramble at home, but I did have to make a few substitutions. I used different vegetables than in the store-bought version because there were too many for me to fit into one recipe. I also leaned heavily on frozen vegetables to make this easy, but you can totally use fresh if you prefer (check suggestions below).
And lastly, I only made the tofu scramble part of the recipe here, whereas the store-bought version comes with hash brown potatoes as a side. I did end up making some of my Smoky Roasted Breakfast Potatoes to serve on the side, but during the recipe testing phase I ate the scramble on its own and it was delicious alone as well. For that reason, I’m keeping the roasted potatoes as a separate recipe, even though they come with the store-bought frozen meal.
Choose Your Own Vegetables, Fresh or Frozen
This recipe is super flexible, so it’s great for using up odds and ends of vegetables that you might have in your refrigerator or freezer. For the recipe below I used some mushrooms, frozen peppers and onions, and frozen spinach. You could also try adding some shredded carrot, finely chopped broccoli, tomatoes, shredded cabbage, green onions, corn, or peas.
I used frozen spinach, despite it not being very “pretty” because I had some in my freezer that was on the edge of being dried out. To use fresh spinach instead, just give it a rough chop so it’s in slightly smaller pieces, then just sauté it in the skillet with the tofu and other vegetables until wilted.
Don’t Skip These Ingredients:
While this recipe is very flexible, there are two ingredients that I wouldn’t skip: the nutritional yeast and the salsa. The nutritional yeast really adds a big dose of umami that just makes this recipe so much more satisfying. It’s a shelf stable ingredient, so if this is the first time you purchase it, don’t worry, you’ll have plenty of chances to use it again. Here are a couple more recipes that use nutritional yeast.
The second ingredient you don’t want to skip is salsa. I find that the fresh, acidic flavor of the salsa really balances the whole dish and makes the flavors so much more complete. Sure, if you can’t stand salsa, go ahead and skip it, but to me, it really makes the entire dish.
Freeze Your Tofu for Better Texture
I highly suggest freezing your tofu beforehand because it changes the texture of the tofu. It’s hard to describe the change in the texture, but I dare say it’s a bit more sturdy after freezing and thawing, instead of being soft and crumbly. I usually just pop it in the freezer (in the original packaging) when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to cook.
How to Store Tofu Scramble
This vegetable tofu scramble will stay good in the refrigerator for 4-5 days and can be reheated quickly using the microwave. Or, once it has fully cooled in the refrigerator you can transfer it to the freezer and freeze for a couple of months. I reheated my frozen tofu scramble using the microwave.
Vegetable Tofu Scramble
Servings 4 1.5 cups eachIngredients
- 14 oz. firm or extra firm tofu ($1.99)
- 8 oz. mushrooms ($1.29)
- 2 Tbsp cooking oil ($0.08)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1 cup frozen onions and peppers* ($0.35)
- 8 oz. frozen spinach* ($0.93)
- 2 Tbsp nutritional yeast ($0.42)
- 1/2 tsp salt ($0.02)
- 1/2 cup salsa ($0.50)
Instructions
- If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn't required, it does produce a better texture. When you're ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it's a bit more spongey, and I can squeeze or press most of it out just using my hands.
- While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
- Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don't worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
- Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
- Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
- Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!
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Notes
Nutrition
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How to Make Vegetable Tofu Scramble – Step by Step Photos
You’ll need a 14oz. package of firm or extra firm tofu for this recipe. You’ll get the best texture if you fully freeze and then thaw the tofu beforehand. I usually pop it in the freezer, in the original packaging, when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to use it.
When you’re ready to cook, press the excess moisture out of the tofu. I find that when I freeze and thaw the tofu it’s a bit spongey, so I can just gently squeeze it with my hands. Otherwise, you’ll want to use a tofu press or place it on a plate, top it with a cutting board, then place something heavy on top and wait about 15 minutes. Wash and slice 8oz. mushrooms while the tofu presses. Thaw and squeeze 8oz. frozen spinach.
Heat 2 Tbsp cooking oil in a large skillet over medium heat. Once the skillet and oil are hot, tilt the skillet to coat the surface. Crumble the pressed tofu into the skillet, then season with ½ tsp garlic powder and about ¼ tsp freshly cracked pepper. Sauté the tofu for 2-3 minutes. Don’t worry if it sticks to the skillet a little, as it will loosen once you begin to add some of the vegetables.
Add the sliced mushrooms to the skillet and continue to sauté until the mushrooms have softened.
Add about 1 cup frozen onions and bell peppers (or fresh) and continue to sauté until the peppers and onions are heated through.
Add the thawed and squeezed frozen spinach to the skillet and continue to sauté until the spinach is heated through.
Now it’s time to give the tofu scramble its final seasoning. Sprinkle in about 2 Tbsp nutritional yeast and ½ tsp salt. Stir until everything is coated in nutritional yeast, then give it a taste and adjust the salt if needed.
Serve topped with a couple spoonfuls of salsa, or pack it up into meal prep containers (I added some Smoky Roasted Breakfast Potatoes to my containers), and refrigerate or freeze for later!
Thank you! Do you have a recommended salsa?
Not in particular! We usually just get what’s on sale and sounds good that day based on the spice level we want! :)
This was so easy and so tasty! I fell in love with a similar frozen breakfast bowl while traveling for work and when I got home, I made this instead. Perfection.
This hit the spot for veggies and flavor tonight!
I made this into a little bit of a hodgepodge recipe where I threw in whatever I had–half a cabbage, some shredded carrots, spinach, a little kale since it didn’t seem like enough green, green onions, and a little of the frozen onions and bell peppers. I had never used nutritional yeast before, nor had I touched tofu in YEARS. In spite of all of this, it was still the most successful vegetable-centered meal I had EVER served to my family! It is going into our meal rotation–served over rice, to bulk the meal up just a little more. Thank you so much for sharing it!
So flavorful! Love the trick about the frozen tofu.
Any advice on what might be a good substitution for the mushrooms? I would just leave them out altogether, but 8oz makes them seem like a pretty big component in the recipe. Sorry if this is a silly question.
Just wanted to follow up in case anyone in the future has a similar question. I ended up using zucchini as a substitute for the mushrooms here and I think it worked out really well! It had the same bulk and substantial feel as mushrooms without the gross texture and taste (to each their own!), and I always think zucchini works well in stir fry. I might start using it as a substitute for mushrooms in other recipes too!
I’m sorry I seem to have missed your question before, but thanks for sharing how it turned out! I know that will be helpful to others. :)
Thank you to whoever asked you to make this, and thank you for taking on the challenge! That tofu scramble is one of my favorite frozen dinners, I keep a couple in the freezer for days when I have nothing to pack for my work lunch. It will be so much more sensible to make a large batch like this and portion things out myself. I’ve made a lot of tofu scrambles, but I never specifically tried to simulate this one.
I’ve been eating Amy’s tofu scramble for years! This recipe was awesome! I added frozen corn I needed to use up
I used half of a fresh bell pepper and half an onion instead of frozen. Otherwise, followed the recipe exactly. I’ve never used nutritional yeast before and the smell was STRONG at first but it mellowed out and wasn’t noticeable.
It was pretty dry and definitely needed the salsa. I served with the smoky roasted breakfast potatoes which was amazing. Great Sunday brunch since it took about an hour and a half total with the potatoes.
Fantastic – easy to put together and tasted great. Thank you for this recipe! Made as written and loved it.
So EASY, so good – and vegan to boot! Amazing!
I like a little bit of curry powder in my tofu scramble. Then its great with roasted sweet potato wedges.
Looking so, delicious could not wait to taste this dish. Thanks for sharing this recipe. This recipe really made my weekend tasty.
If you don’t like the texture of tofu definitely try freezing it. The texture is completely different after you thaw it and squeeze the water out (I just squeeze with my hands like a sponge). It’s much firmer and chewier.
I love this! Would you ever consider a series of copycat Amy’s recipes? :)
I probably won’t do a whole series, but I’m open to trying more of their dishes and seeing what I can do. :)
My vote would be for the Veggie Loaf next! I need that recipe in my life.
What’s the onion to peppers ratio?
They come mixed together in the bag, I guess it’s about 50/50. But this recipe is so flexible that it doesn’t matter. :)
So excited to prep this over the weekend for easy breakfasts next week!!!
Oh boy! Amy’s Tofu Scramble is one of my guilty pleasures, so can’t wait to try your version!
By the way, I’ve been making your sriracha deviled eggs for years now – I just made a double batch for the weekend and wanted to say thanks. Rarely a weekend goes by that I’m not making them.