UPDATE: This recipe was originally posted at HathaYoga.com. Nutritional information is included at the bottom of this recipe.
I’ve made a lot of variations of vegan tofu scrambles in my time, but this one is hands down my favorite. It’s incredibly tasty with fantastic texture, and is super healthy for you to boot. It’s also easy and quick to make. Can’t argue with that!
This scramble is super low fat since it’s cooked using no oil at all, not even when frying. All of the ingredients are extremely low fat. In fact, what little fat is in the dish comes from the low fat tofu!
Vegan tofu scramble with black beans
- 14oz block of Nasoya Lite Firm tofu
- 1 can of Trader Joe’s organic black beans
- 5oz bag of Trader Joe’s organic baby spinach
- 1/2 of a yellow onion
- 8 grape tomatoes
- 2 tbsp of nutritional yeast
- 1/2 tsp of turmeric
- 1/4 tsp organic dill weed
- 1 1/2 tsp Better Than Bouillon “No Chicken Base”
- a dash of black pepper
The magic ingredient is the Better Than Bouillon “No Chicken Base”. I first learned about it when making a dish from Vegan Cooking for Carnivores, a cookbook by Ellen Degeneres’ chef Roberto Martin. It’s so good that sometimes I make the broth and just eat it like “chicken” soup! (seriously!)
Frying without oil
First off, as with all oil free cooking, you will need a good nonstick pan. The one I used here is the Wearever Ceramic Cookware Pure Living 10.5″ pan.
Now let’s start! Dice the onion, and fry it in the nonstick pan over medium heat using about a quarter cup of water (instead of oil). If the water evaporates before the onion starts to brown, you can add a little more water.
While the onion is frying, drain the tofu and rinse the beans. Also, prepare the bouillon by adding the Better Than Bouillon paste to one half cup of boiling water. 
When the onion is ready, add the tofu into the frying pan. You can break it into chunks by hand, or just chop it up with your spatula as you stir it into the onions. 
Next add the nutritional yeast, turmeric, dill, black pepper, and bouillon. Make sure it’s well mixed, but without mashing the tofu so much that it loses its chunkiness. 
Chop the grape tomatoes into quarters. Add the tomatoes and black beans to the mix.
Let it all cook for about 15 minutes, turning it over with a spatula about every 5 minutes or so until it starts to brown. Once the mixture is browned, you’re ready to add the spinach. Adding a whole bag will seem like a lot when you put the fresh leaves in, but it’s amazing how much they shrink once they start to cook!
Once the spinach has wilted into the mix, you’re vegan tofu scramble is done! Serve with fresh greens of your choice on the side (we love arugula) and a piece of toast. No one will ever guess there’s hardly any fat in it!
UPDATE: By popular demand, here’s the nutritional information for the recipe. Note that all values are PER SERVING, calculated assuming the recipe makes 4 servings.
| Ingredient | Calories | Calories from fat | Fat | Sodium | Carbs | Sugars | Protein |
|---|---|---|---|---|---|---|---|
| TOTAL PER SERVING | 196 | 23 | 2g | 480mg | 26g | 2g | 19g |
| Tofu | 51 | 17 | 2g | 73mg | 1g | 0g | 9g |
| Black beans | 88 | 0 | 0g | 123mg | 17g | 0g | 6g |
| Spinach | 10 | 0 | 0g | 33mg | 1g | 0g | 1g |
| Onion | 5 | 0 | 0g | 0mg | 1g | 1g | 0g |
| Tomatoes | 14 | 1 | 0g | 4mg | 3g | 1g | 1g |
| Nutritional yeast | 23 | 3 | 0g | 4mg | 2g | 0g | 3g |
| Turmeric | 0 | 0 | 0g | 0mg | 0g | 0g | 0g |
| Dill | 0 | 0 | 0g | 0mg | 0g | 0g | 0g |
| Better Than Bouillon | 6 | 2 | 0g | 244mg | 1g | 0g | 0g |
All values are rounded to the nearest integer. If you have any questions please let us know in the comments below. Bon appetit!
Ayal, I LOVE this scramble! Do you have nutritional info available for it? (I.e., calories, protein, etc.) Thanks!
Hi Stef, thanks for the nice comment! I’ll put together the nutritional information this weekend and post as soon as I have it. More soon!
I would love the nutritional info too- thank you!
Hi Mary and Stef- Nutritional info is now at the bottom of the post. If you have any questions just let me know, thanks!
Having the nutritional info for the recipes is SO fantastic THANK YOU! How do you compile this info anyway? Is there a tool/calculator? I have always wondered. Thanks for your great recipes!
I just look at the nutrition label for each ingredient, then convert the numbers so they correspond to my serving size. For items with no label like onions etc, I get the info from nutritiondata.self.com (or other similar sites), again converting to my serving size. Then I put all the info in a spreadsheet that looks just like the chart above, and add up the totals for the dish. Hope that’s helpful!
Sounds yummy! How many servings does this make?
Hi Vikki, thanks for the comment and question. The recipe makes about 4 servings, hope that’s helpful!
I loved this Tofu Scramble and now it is in my list of “go-to” recipes. Very yummy and so easy to make. Thank you for adding the nutritional info as well!
Hi Jill- Thanks for the nice comment! It’s one of our “go-to” recipes as well:)
Hi, I am mildly allergic to yeast. Is the dish ok without the nutritional yeast? Is there a good substitute?
Hi Mary- Sometimes as a variation we’ll add hummus instead of the nutritional yeast. Depending which hummus you use it can add to the total fat content of the dish, but it can also add a nice flavor and creaminess to the dish.
This was yummy. Ate two portions. Whoops. Oh well, it’s healthy. Even used non GMO soy like a good girl.
So happy you liked it! Have to admit I’ve been guilty of eating two portions myself 🙂
Hi,
I just found your site checking out ceramic frying pans to fry food without fat and without Teflon. Since reading more it became obvious you are whole food plant based. It’s funny how like finds like. Thanks for the info keep up the good work.
Thanks for the kind comment, Raelton! We appreciate it!