Scramble-Style Vegan Tofu with Mixed Vegetables



  1. Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place it on a plate. Place another plate on top of the tofu and weigh it down with heavy cans or jars. Let it press for at least 15 minutes to remove excess water from the tofu.
  2. Prepare the vegetables: Chop onion, red bell pepper, and mixed vegetables into small pieces while the tofu is pressing. Set aside.
  3. Crumble tofu: Remove the pressed tofu from between the plates and transfer it to a large mixing bowl. Crumble it using your hands or a fork until it resembles scrambled eggs. Set aside.
  4. Heat oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened and slightly translucent. Add chopped red bell pepper and mixed vegetables and cook for an additional 5 minutes until vegetables are tender but not overly browned.
  5. Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in turmeric powder, paprika, black salt, ground black pepper, and cayenne pepper (optional). Cook for an additional 30 seconds to allow spices to bloom and combine with vegetables.
  6. Add crumbled tofu to the skillet and mix well with vegetables and spices until tofu is evenly coated and heated through. If desired, sprinkle nutritional yeast over the mixture for added flavor and nutritional benefits. Cook for an additional 3 to 5 minutes until heated through and slightly crispy on the edges.
  7. Season with salt to taste and garnish with fresh cilantro or parsley if desired. Serve warm as a main dish or alongside your favorite breakfast items like toast or hash browns. Enjoy your scramble-style vegan tofu with mixed vegetables!