We’re brunch people. There’s nothing better than lazy weekend mornings, waking up without an alarm and eating a yummy savory meal before it’s late enough to call it lunch. Breakfast can be one of the harder meals when transitioning to a plant-based diet, so that’s where this vegan tofu scramble recipe comes in.
In August, we spent a few days in Seattle for travel and we ate at every vegan restaurant we could possibly find. Our favorite meals, by far, were brunch. There’s an awesome restaurant called Plum Bistro that is an absolute MUST if you’re visiting Seattle. This vegan butternut fennel tofu scramble recipe is inspired by that brunch.
First thing you’ll want to do is start pressing your tofu. We generally use some paper towels and a cast iron skillet to press out the moisture but we’re looking into possibly getting a tofu press to cut back on the paper towel waste – anyone have experience with a tofu press? If so, please let us know.
We’ve actually never cooked with fennel before and we weren’t sure if we really liked that licorice flavor but OMG – this vegetable is so crisp and fresh tasting, even after sauteeing. Our supermarket had the fennel bulb labeled as “anise” which although similar, isn’t really correct, so just look out for that and get the bulb-shaped vegetable you see in this post.
This recipe comes together using just one skillet.
Packed with 12g Protein in One Serving
Serve with Cheezy Smashed Vegan Breakfast Potatoes, also inspired by our visit to Plum Bistro, for the perfect savory brunch.
If you make this easy, one-skillet vegan Butternut Fennel Tofu Scramble, let me know! Leave a comment below or take a picture and tag it #veganis4lovers on Instagram. Enjoy!
Roasted butternut squash, crispy fennel, and crumbled tofu make up this inspired dish.
- 1/4 cup fennel sliced thin
- 1/2 yellow onion sliced thin
- 1/2 cup butternut squash cut into small chunks
- 1 small shallot sliced thin
- 7 oz extra firm tofu
- 1/8 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp dried basil
- 2 tbsp nutritional yeast
- 1/4 tsp salt + pepper each
Drain tofu, pat dry, wrap in paper towels and place something heavy on top, such as a cast iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding sauce ingredients to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the butternut squash, onions, shallots, and fennel. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
Once veggies are softened, add the tofu to one side of the pan and use a fork to crumble into bite-sized pieces. Sauté for 2 minutes.
Add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serving size: 1/2 of the recipe Calories: 127 Fat: 3.9g Saturated fat: .8g Carbohydrates: 15.1g Sugar: 1.8g Sodium: 21.7mg Fiber: 5.2g Protein: 11.8g