Flavorful and satisfying, this Cajun Tofu Scramble is packed with nutritious veggies, spices, protein and fiber. Perfect for those days when you want a hearty and savory breakfast. It’s delicious all by itself, or serve it with whole grain toast, biscuits, or rice for even more staying power. Pair leftovers with a side salad for a quick lunch or dinner.
I’m a huge fan of Cajun and Creole flavors. How about you? (I’m also a bit obsessed with New Orleans, but that’s a story for another day.) I also love tofu scrambles….yet there isn’t a scramble recipe on the blog yet! Well, we’re going to fix that right now. Coincidentally, tomorrow happens to be Fat Tuesday AND my birthday, so I’m feeling festive and celebratory! And this birthday girl felt like adding delicious Louisiana flavors to a healthy vegan dish because that’s how we roll. (I also made a not-so-healthy thing for my birthday, as you can see in this instagram post.) 😀
So What’s in Cajun Tofu Scramble?
If you’ve made a tofu scramble before you know how simple and filling they are and that they’re also a blank slate flavor-wise. Usually you’ll find aromatics like onion, garlic, and peppers, seasonings like turmeric and nutritional yeast for color, and even greens for added nutrition. For this tofu scramble, we’re going to omit the turmeric (because we really don’t need it), add celery and bell pepper to our onion and garlic, and use cayenne, thyme, paprika, and oregano for more Cajun flair. Oh, and of course, there’s kale. I used lacinato kale in my tofu scramble, but Swiss chard or spinach would also be great. You could certainly use regular green kale, but since it tends to be a bit tougher and not wilt down quite as much, it’s not my first choice for this particular recipe. You can also omit the greens if you don’t have any on hand.
How to Make Cajun Tofu Scramble
The basic process for making tofu scramble looks like this:
- Sauté the veggies (onion, celery, pepper, garlic). You can use oil or omit it. Totally up to you!
- Crumble the tofu into the pan.
- Add the seasonings and spices.
- Add the greens and cook until wilted.
- Top with fresh tomato and serve.
So simple! And you can imagine how nutritious this meal is, with such a nice variety of vegetables, plus protein- and Omega-3-rich tofu.
Ideas for serving this Tofu Scramble
If you’re in the mood for a low-carb breakfast, Cajun Tofu Scramble is perfect by itself! However, breakfast breads pair perfectly with it. Try your scramble with whole grain toast, biscuits, or scones. Healthy whole grains like brown rice, quinoa, barley or farro would also be a nice way to round out the meal. If you’re a lover of all things spicy, you can’t go wrong adding a few dashes of hot sauce. For some salty, cheesy, richness, why not sprinkle vegan parm on top?
If you try this colorful and easy Cajun Tofu Scramble I would LOVE to see a photo! Just tag @myquietkitchen on instagram. And remember you can always leave feedback below in the comments and rate the recipe in the recipe card. Enjoy!
Cajun Tofu Scramble
- 2 Tbsp oil, optional
- 2 stalks celery, chopped (about 1/2 cup)
- 1 small red onion, chopped
- 1 small bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound extra or super firm tofu, drained and patted dry
- 1 Tbsp nutritional yeast
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- red pepper flakes, to taste
- 1/2 bunch greens of choice such as lacinato kale, chard or spinach, chopped
- 1 large tomato, chopped
- Preheat a large sauté pan over medium heat. If using oil, add it to the pan with the onion, celery and bell pepper. If not using oil, add water 1 or 2 tablespoons at a time as needed to prevent sticking. Cook for 5 to 7 minutes, stirring occasionally. When the onions are translucent, add the garlic, stir, and cook for another 2 minutes.
- Crumble the tofu into the pan. Sprinkle the tofu with the nutritional yeast, salt, cayenne, paprika, thyme, oregano, and red pepper flakes. Stir to combine. Cook for several minutes or until the tofu is hot. Add a splash of water if needed to prevent sticking.
- Add the chopped greens to the pan, stir to combine, reduce heat to medium-low, cover and cook 3 to 5 minutes or until the greens are softened. Taste and adjust seasonings as desired.
- Serve with fresh tomato. Store leftovers in the refrigerator for up to 4 days.