scrambled tofu FlorentineIn the spirit of rolling Tuscan hills and Italian vacations, I give you the Florentine-Style Herbed Tofu Scramble. I’m gearing up for an adventure to Italy next month and I’m on a mission to find a vegan way through Florence! As always, you can comment below with your suggestions of recipes that you want to see veganized. Italian food is my next target for veganization and for good reason! Who doesn’t LOVE a gorgeous bowl of pasta, a fresh pizza, hitting up the Gelato shops and eating every pastry in sight? Well hold up, because I’m going to help you through this dizzying navigation process. So in the spirit of all things Florentine, I bring you this dish that will be demolished shortly after ‘Bon appetite’!

Scrambled tofu is an essential part of any good brunch. I always make scrambled tofu as a side, but with this Florentine upgrade, this scramble is swanky enough to be served as the main dish. The yellow “yolk” like portion is what gives this recipe it’s egg like taste. This mixture consists of a ‘not chicken’ bullion cube, nutritional yeast, water, garlic powder, turmeric, black salt (or sea salt) and pepper. The base of the recipe consists of 2 packs of tofu (I prefer a medium texture for crumbling) and my favourite non-dairy butter flavoured coconut oil.  Dill, green onion, and spinach make the perfect green trifecta to top off this Florentine take on my classic tofu scramble recipe. I finish this recipe off with some Simply Organic All Purpose Spice and chilli flakes to seal the deal on this Italian twist.

tofu scramble florentine recipeOk, let’s do this…

In a small bowl or blender, combine nutritional yeast, garlic powder, turmeric, black salt (Kala Namak), black pepper, no-chicken bouillon and water. Whisk or blend until combined and lump free. Set aside. In a medium-size pan, heat coconut oil over medium-high heat. Add onions to the pan, and sauté until translucent, about 3-5 minutes. Crumble tofu with your hands and add to the pan. Cook for 3 minutes. Add broth mixture to the pan with the tofu, and cook without stirring for 4 minutes. Continue to sauté, stirring occasionally until the liquid has evaporated for about 5-8 minutes. Add green onion, and fresh dill and spinach and every day seasoning blend. Sauté until greens are wilted, about 3 minutes. Garnish with additional dill (totally optional). A las! Your breakfast is served! 

tofu scramble florentine recipe

5.0 from 2 reviews
Herbed Tofu Scramble
 
Prep time
Cook time
Total time
 
This Tofu Scramble florentine is to DIE for! It’s a light, low-maintenance breakfast that you can keep coming back to. Tofu scramble is a breakfast staple for its texture, look and taste so similar to scrambled eggs! It’s a super simple, healthy and yummy savoury breakfast option that is whipped up in minutes. I decided to make this vegan tofu scramble florentine-style to sneak in some veggies and fresh herbs.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: Serves 4
Ingredients
Instructions
  1. In a small bowl or blender, combine yeast, garlic powder, turmeric, salt, pepper, bouillon and water. Whisk or blend until combined and lump free. Set aside.
  2. In a medium-size pan, heat oil over medium-high heat.
  3. Add onions to the pan, and sauté until translucent, about 3-5 minutes.
  4. Crumble tofu with your hands and add to the pan. Cook for 3 minutes.
  5. Add broth mixture to the pan with the tofu, and cook without stirring for 4 minutes.
  6. Continue to sauté, stirring occasionally until the liquid has evaporated. About 5-8 minutes.
  7. Add green onion, and fresh dill, spinach, and every day seasoning. Saute until greens are wilted, about 3 minutes.
  8. Garnish with additional dill and/chili flakes (optional).
tofu scramble florentine recipe

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3 Comments

  • wpease says:

    we love the recipe also but to check- what size tofu packages were meant- the recipe just says 2 packages. Seems to me two 14 oz pkgs (in which tofu is commonly sold here in the Eastern US) would be too much for the spice quantities, Thanks.W

  • Bianca says:

    Just wanted to let you know that this recipe is a staple at our house. Easy to make and delicious every single time!

  • LILA L MUMOLO says:

    Made this today. I am in the USA in Northern CA, under shelter in place. All our tofu is gone here, who would have known? I used silken tofu all I had and just drained a lot of the liquid. This was the best recipe. I loved the Black Salt which I would never have tried. Thanks..

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