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Instant Pot Tofu Scramble Recipe

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4.1 from 7 reviews

This Instant Pot Tofu Scramble is a flavorful and protein-packed vegan breakfast option, perfect for a quick and easy meal. Packed with spices, nutritional yeast, and hearty veggies like kale and tomatoes, it combines the convenience of pressure cooking with rich, savory taste and a satisfying texture.

Ingredients

Vegetables & Tofu

  • 1 medium red or yellow onion, diced or sliced into half moons
  • 1 cup frozen kale or frozen spinach
  • 1 (14-ounce) can crushed tomatoes
  • 1 (16-ounce) block Nasoya Super Firm Tofu

Spices & Flavorings

  • 2 tablespoons extra virgin olive oil or oil of choice
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon ground turmeric (optional for color)
  • Freshly ground black pepper, to taste

Liquids

  • 1/2 cup filtered water or vegetable broth

Instructions

  1. Prepare and Sauté Vegetables: Turn the Instant Pot on to the Sauté setting. Add the oil and heat slightly. Add the diced onion and frozen kale (or spinach). Sauté for about 3 minutes until the onions are slightly tender. Add the crushed tomatoes and continue sautéing for another minute, stirring constantly to combine flavors.
  2. Add and Season Tofu: Thoroughly crumble the tofu using your hands directly into the Instant Pot. Stir in the nutritional yeast, smoked paprika, garlic powder, sea salt, turmeric (if using), black pepper, and filtered water or vegetable broth. For time-saving, crumble and season tofu in a bowl while veggies sauté, then add all at once.
  3. Pressure Cook Tofu Scramble: Close the Instant Pot lid and secure the pressure valve. Set the Instant Pot to Pressure Cook and set the timer for 3 minutes. Once the cooking cycle completes, perform a quick pressure release to let out the steam safely.
  4. Adjust Seasonings: Open the lid carefully. Taste the tofu scramble and add more sea salt or black pepper as desired to enhance flavor according to your preference.
  5. Manage Excess Liquid: The scramble will have a broth-like liquid. You can either serve it as is, use a slotted spoon to drain some liquid, or switch the Instant Pot back to Sauté and cook until some or most of the liquid evaporates. Choose the method depending on your preferred texture.
  6. Serve: Serve the tofu scramble immediately while warm, enjoying it as a hearty, nutritious breakfast or meal any time of day.

Notes

  • Using frozen kale or spinach adds convenience and nutrition; fresh greens can be substituted but may require slightly different cooking times.
  • The 1 teaspoon sea salt can be adjusted to taste; start with less if watching sodium intake and add more after cooking if needed.
  • Nutritional yeast adds a cheesy flavor and additional nutrients; it is optional but recommended for depth of flavor.
  • Ground turmeric is optional and primarily adds a vibrant yellow color to mimic traditional scrambled eggs.
  • Ensure to perform a quick pressure release to avoid overcooking and to maintain the tofu’s texture.

Find it online: https://glowcooks.com/instant-pot-tofu-scramble-recipe/