Tofu Scramble and Veggie Hash Recipe

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This Tofu Scramble and Veggie Hash Recipe is a perfect introduction for an amazing vegan Thanksgiving breakfast, packed with nutritious veggies and protein-packed tofu, this recipe is both hearty and healthy.

More Tofu?  Check out this Vegan Breakfast Tacos with Tofu Scramble, this Mushroom Tofu Fried Rice and this Easy Tofu Chickpea Salad for starters!

tofu scramble with hash

Thanksgiving is a holiday often characterized by its decadent feasts, packed with turkey and butter-laden sides. However, for those of us who have embraced the vegan lifestyle, the holiday can sometimes be a challenging event to navigate, both in terms of food and family traditions.

But worry not! You can have a delicious, satisfying Vegan Thanksgiving Breakfast that aligns with your values. That’s right, we often overlook breakfast on Thanksgiving Day, focusing instead on the grand dinner that’s to come. But why not start the day right with a Vegan Thanksgiving Breakfast that will leave you satiated and energized?

Today, we’re sharing an incredible recipe for Tofu Scramble and Veggie Hash that’s not just hearty but also quick and easy to make—perfect for a Vegan Thanksgiving Breakfast.

Vegan Thanksgiving Breakfast A kitchen counter displaying ingredients for Tofu Scramble and Veggie Hash including crumbled tofu, olive oil, chopped red onion, diced red bell pepper, turmeric powder, salt, pepper, nutritional yeast, diced potatoes, zucchini, yellow squash, and paprika.

Ingredients for Your Plant-Based Thanksgiving Morning Meal

For Tofu Scramble

  • 1 block (14 oz) of firm tofu, drained and crumbled
  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast (optional)

For Veggie Hash

  • 2 large potatoes, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
Vegan Thanksgiving Breakfast Overhead view of a skillet on a kitchen counter filled with soft and crumbly tofu scramble, enhanced with turmeric's yellow hue, and mixed with bits of red bell pepper and red onion.
Perfectly Prepared Tofu Scramble: A Vegan Take on Classic Scrambled Eggs!

How to Make Tofu Scramble

  1. Preparation: Start by draining and crumbling the tofu. You can use a fork to easily crumble it into small pieces. Set aside.
  2. Cook Veggies: Heat olive oil in a large skillet over medium heat. Add chopped red onion and diced red bell pepper, sautéing until they soften.
  3. Spice it up: Add crumbled tofu to the skillet. Mix in turmeric powder for that classic yellow scrambled egg color. Season with salt and pepper.
  4. Final Touch: If you’re using nutritional yeast for a cheesy flavor, now is the time to sprinkle it over your tofu scramble. Mix well and let it cook for another 2-3 minutes.
Vegan Thanksgiving Breakfast Modern kitchen with a skillet on the stove filled with crispy veggie hash, including golden-brown diced potatoes, vibrant green zucchini, and soft yellow squash, seasoned with paprika, salt, and pepper.
Crispy Veggie Hash Delight: A Feast for the Eyes and the Palate!

How to Make Veggie Hash

Preparation: Dice the potatoes, zucchini, and yellow squash into even-sized pieces.

  1. Cook Veggies: In a separate skillet, heat olive oil over medium heat. Add the diced potatoes first, cooking until they start to soften.
  2. Add More Veggies: Add the zucchini and yellow squash to the skillet. Sprinkle paprika, salt, and pepper over the vegetables.
  3. Crisp it up: Cook until the veggies are soft on the inside but crisp on the outside.

Serving Your Vegan Thanksgiving Breakfast

Place a generous serving of tofu scramble on one half of the plate and veggie hash on the other. You can garnish the dish with some fresh herbs or a dash of hot sauce for extra flavor.

FAQs about your Plant-Based Thanksgiving Morning Meal

Can I prepare any parts of the recipe ahead of time?

Absolutely! You can crumble the tofu and dice the vegetables the night before to prepare for your Vegan Thanksgiving Breakfast. Store them in airtight containers in the refrigerator to save time on Thanksgiving morning.

What can I use instead of tofu?

If you’re not a fan of tofu, you can use tempeh or even a store-bought vegan scramble mix as a substitute.

Can I add more spices to the tofu scramble?

Of course! Feel free to add your favorite spices like cayenne pepper, garlic powder, or even a splash of vegan Worcestershire sauce to jazz it up.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy flavor to the tofu scramble, but it’s entirely optional. If you don’t have any on hand or prefer not to use it, the recipe will still be delicious without it.

Can I use other vegetables in the hash?

Certainly! The veggie hash is very versatile. Feel free to add or substitute other veggies like carrots, mushrooms, or even sweet potatoes.

How can I store leftovers?

Store any leftover tofu scramble and veggie hash in separate airtight containers in the refrigerator. They should keep well for up to 3 days. To reheat, simply microwave or warm them up on a skillet.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. However, if you’re using any store-bought vegan scramble mixes or sauces, make sure to check the labels for gluten content.

Is this recipe nut-free and soy-free?

This recipe is nut-free, but it contains tofu, which is a soy product. If you have a soy allergy, you can try using a soy-free vegan scramble mix available in stores.

Conclusion

Who says Thanksgiving can’t start with a hearty Vegan Thanksgiving Breakfast? With this Tofu Scramble and Veggie Hash recipe, you can enjoy a nourishing meal that aligns with your lifestyle and still leaves room for that vegan pumpkin pie later in the day!

Happy Thanksgiving and happy cooking!

More Delish Vegan Ideas!

More Delicious Vegan Thanksgiving Ideas

Tofu Scramble and Veggie Hash Recipe

Start your Thanksgiving day on a wholesome note with this Vegan Thanksgiving Breakfast featuring Tofu Scramble and Veggie Hash. This hearty and nourishing meal is quick and easy to prepare, making it the perfect way to fuel up for a day of festivities. The Tofu Scramble, made with firm tofu, red onions, and bell peppers, is seasoned with turmeric for a classic scrambled egg color and can be enhanced with nutritional yeast for a cheesy flavor. The Veggie Hash is a crispy delight of diced potatoes, zucchini, and yellow squash, seasoned with paprika. This breakfast is not only delicious but also aligns with vegan values, ensuring that you don't have to compromise on taste or ethics this holiday season.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American, Holiday, Vegan
Diet: Vegan
Keyword: Breakfast Hash, Easy Vegan Meals, easy vegan recipe, Healthy Breakfast, Holiday Breakfast, Plant-Based Breakfast, tofu scramble, Vegan Brunch, vegan holiday sides, Vegan Scramble, Vegan Thanksgiving, Veggie Hash
Servings: 4
Calories: 264kcal
Cost: $10

Ingredients

For Tofu Scramble

  • 1 block 14 oz of firm tofu, drained and crumbled
  • 1 tbsp olive oil
  • 1/2 red onion finely chopped
  • 1 red bell pepper diced
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast optional

For Veggie Hash

  • 2 large potatoes diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions

Tofu Scramble

  • Preparation: Start by draining and crumbling the tofu. You can use a fork to easily crumble it into small pieces. Set aside.
  • Cook Veggies: Heat olive oil in a large skillet over medium heat. Add chopped red onion and diced red bell pepper, sautéing until they soften.
  • Spice it up: Add crumbled tofu to the skillet. Mix in turmeric powder for that classic yellow scrambled egg color. Season with salt and pepper.
  • Final Touch: If you're using nutritional yeast for a cheesy flavor, now is the time to sprinkle it over your tofu scramble. Mix well and let it cook for another 2-3 minutes.

Veggie Hash

  • Preparation: Dice the potatoes, zucchini, and yellow squash into even-sized pieces.
  • Cook Veggies: In a separate skillet, heat olive oil over medium heat. Add the diced potatoes first, cooking until they start to soften.
  • Add More Veggies: Add the zucchini and yellow squash to the skillet. Sprinkle paprika, salt, and pepper over the vegetables.
  • Crisp it up: Cook until the veggies are soft on the inside but crisp on the outside.

Serving Your Vegan Thanksgiving Breakfast

  • Place a generous serving of tofu scramble on one half of the plate and veggie hash on the other. You can garnish the dish with some fresh herbs or a dash of hot sauce for extra flavor.

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