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High-Protein Garlic Scape Mushroom Tofu Scramble

This simple Oil-Free Vegan Garlic Scape Tofu Scramble makes a delicious, protein-packed breakfast. Garlic scapes taste like a combination of garlic and chives so this plant-based recipe is for allium lovers!
Total Time20 minutes
Course: Breakfast, Lunch
Cuisine: American, Healthy, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: breakfast, cooking for one, gluten-free, oil-free, one pot meal, plant-based, protein, scramble, tofu, vegetables, wfpb
Servings: 2
Calories: 280kcal

Ingredients

  • 1 cup cremini mushrooms sliced thin
  • 1/2 cup garlic scapes about 5 spears or 1 bundle, woody bits removed and stems chopped
  • 1 package extra firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black salt optional
  • 2 tablespoons plain unsweetened almond milk

Instructions

  • To make the Garlic Scrape Scramble: Heat a medium non-stick or ceramic pan over medium-high heat. Add the mushrooms and chopped garlic scapes. Saute, stirring often, until the mushrooms start to brown and the garlic scapes soften, 7-8 minutes.
  • Next, remove the tofu from the package and drain off any excess liquid. Use your hands to crumble to tofu into the pan, breaking it into small bits. Stir the tofu to combine with the mushrooms and garlic scapes.
  • Add the nutritional yeast, turmeric, smoked paprika, black salt (if using), and almond milk. Stir well to combine. Continue cooking until the tofu starts to dry out and there is no water in the bottom of the pan, about 5 minutes.
  • Season to taste with salt, pepper, or hot sauce.
  • Enjoy!