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Tofu Scramble & Vegan Pancakes

The.Vegan.Zombie's picture
Watch as we make delicious blueberry pancakes with tasty tofu scramble...and it's ALL vegan!!!
  Firm tofu 400 Gram, mashed and drained
  Onion 1 Small, diced
  Tomato 1 , pulp removed, diced
  Nutritional yeast 1⁄4 Cup (4 tbs)
  Garlic powder with parsley 1 Teaspoon
  Sage 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Freshly ground black pepper 5 Pinch
  Salt 1 Pinch
  Olive oil 1 Tablespoon
  Mustard 1 Tablespoon (Optional)
  Blueberries/Fresh fruits/ chocolate chips 1 Cup (16 tbs)
Dry ingredients
  Wheat flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Teaspoon
  Canola oil spray 1 Dash
Wet ingredients
  Canola oil 1 Tablespoon
  Maple syrup 2 Tablespoon
  Soy milk 1 1⁄3 Cup (21.33 tbs)

1. In a frying pan heated over medium heat, add olive oil and then the onions, saute until the onion turns translucent. Add tofu, turn the heat to high, add turmeric, stir to mix all ingredients together.
2. Add garlic powder with parsley and sage, stir, add nutritional yeast, mustard and pepper, reduce the heat to low and cook for few minutes.
3. In a bowl, whisk together all the dry ingredients. In another bowl, whisk together the wet ingredients. Pour in the dry mixture to the wet mixture and mix together, do not over mix. Add in the blueberries and stir to mix.
4. To the tofu scramble, add the tomatoes and mix.
5. Heat a frying pan over medium heat, spray with canola oil, pour a ladle full of the mixture at a time to make the pan cakes.

6. Serve the pancakes with tofu scramble. Top with some maple syrup, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Want to know of a vegan breakfast recipe that is a simple twist to a traditional recipe and tastes just as good? Then watch this video by The Vegan Zombie and prepare to be pleasantly surprised!

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