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Smoky Asparagus Tofu Scramble. Spring Vegan Glutenfree Recipe

April 11, 2014 By Richa 31 Comments

Spring in the air and everywhere.. ah chooo, cough cough, ahh congested. and so are spring Veggies like fresh juicy Asparagus. This Spring Breakfast or Brunch Scramble will get you up and ready to do some work in the backyard. Or so I think it will do to me. You know clear up the sinuses with the heat and smokyness. Our yard needs some attention after being neglected past 2 weeks because of taxes #notfun.

This is the first spring in the new house with a yard. it needed no attention through winter. The fall Kale in our raised bed is thriving, the beet plants are back. My Bean plants did not survive. I found flaxseeds in my freezer which were probably 4 years old, so threw some in the yard for the birds and squirrels to eat, but hey those seeds sprouted and and now growing. I looked up sprouting Flaxseeds, flax and chia both can be sprouted in Terra cotta pots and the sprouts can be used in salads! Of course the yard sprouts are for chewie. anything on the ground = fertilized by pee. Raised beds for our use 🙂 I am bad at gardening. That much physical work and all the bending doesnt work well my balance. So if hubbs is enthusiastic then we probably will have a decent garden this year.

Back to the scramble. The onions are cooked to golden, paprika and pepper flakes smoked, asparagus cooked to a bright green then scrambled up with tofu and spices. The ingredient list might look long, but most are spices and herbs. Gotta add all the flavor to my scramble 🙂

Use Hemp Tofu or cooked Chickpeas or white beans to make a Soy-free Scramble! I am still not much of a Tofu fan, but hubbs is. So a scramble happens once in a week and these days it is more often a Hemp Tofu scramble. Savory Breakfasts for the win!



More Savory Breakfast from the blog. All gluten-free
Hemp tofu Scramble and Hash Brown Breakfast Pizza
Tempeh Scramble, Broccoli, Jalapeno Popper dip Wraps
Savory Oats Poha/ Hash
Soy-free Frittatas
Soy-free Omelettes

Make Sandwiches, Burritos, wraps, tacos with the scramble. My current favorite sandwich or wrap is layers of scramble, hummus and Sriracha. yum.




Steps:
Cook the onions, peppers and  asparagus. Add loads of spices and herbs!



Serve hot.



Smoky Spring Asparagus Tofu Scramble
Allergen Information: Free of Dairy, egg, corn, nut, gluten, grain. Can be made soy-free with Hemp tofu or chickpeas or beans.

Serves 2 , Active time: 15 minutes
Ingredients:
1 tsp oil
1/3 cup red onion
2 cloves of garlic minced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes or to taste
1/4 tsp chipotle pepper powder
1 cup chopped Asparagus, 3/4 -1 inch 
1/4 cup chopped red bell pepper
1/2 tsp italian herb blend
1/2 tsp mustard powder
1/2 tsp turmeric powder
a generous pinch of kala namak/black salt for the eggy taste.
2 tsp nutritional yeast (optional)
1/4 – 1/2 tsp salt (to taste)
1 medium tomato chopped small
1/2 14 oz pack firm Tofu, crumbled. I use Nasoya organic non gmo
a generous dash of black pepper
cilantro and lemon juice for garnish

Variations: Add in 2 Tbsp Daiya pepper jack and mix in before serving. 
Add garam masala instead of all the spices. 
Add in greens when you add tomatoes.

Method:
In a pan, add oil and heat at medium. Add onions and garlic and cook until just about translucent. 3-4 minutes. 
Add the pepper flakes, paprika and chipotle pepper. mix and cook for a minute to slightly burn/smoke the spices and infuse the onions. 
Add in the Asparagus and cook covered until bright green. 2-3 minutes. 
Add the red bell pepper and all the spices and salt. Mix well.
Add the tomato, mix and cook for 2-3 minutes until slightly mushy.
Mash/crumble the tofu with hands or chop small and add to the pan. Mix well
Mix, cover and cook for 5 minutes. If the scramble begins to stick, deglaze with a Tbsp of water. I don’t press the Tofu before use, so usually there is enough moisture to prevent sticking. 
Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
Sprinkle black pepper, lemon juice and cilantro(optional) and serve.

Notes: Use Hemp tofu, cooked Chickpeas or White Beans, chopped corn or quinoa polenta to make soy-free. 
For a Non-smoky version. Cook the onions, garlic and asparagus together for a few minutes, then add all the spices together. Mix and add peppers and tomato and cook until tomato is mushy. Add tofu and cook till done. 

Filed Under: Breakfast Recipes, gluten free, Savory Breakfast Recipes Tagged With: savory, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Sprouted Mung Bean Dal Soup. Sabut Hari Moong Dahl. Vegan Glutenfree Recipe
25 Vegan Easter Recipes. Gluten-free Soy-free Options »

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  1. [email protected]? says

    April 11, 2014 at 7:47 pm

    The scramble looks amazing but I’m really digging on that pan, it’s so pretty!

    Reply
    • Richa says

      April 12, 2014 at 12:44 am

      i know right. there is a story behind that pan. i saw it and picked it up and hubbs was like what are you going to do with it. i said i will make scramble. he said we already have enough pans. i said i want it. now its a part of my props 😉

      Reply
    • Anna Quinones says

      April 13, 2014 at 7:04 pm

      Omg! I just made this with tri color quinoa and it was delicious…

      Reply
    • Anna Quinones says

      April 13, 2014 at 7:05 pm

      Omg! I just made this with tri color quinoa and it was delicious…

      Reply
  2. Anonymous says

    April 11, 2014 at 11:44 pm

    Where do u get hemp tofu? I’ve never heard of it

    Reply
    • Richa says

      April 12, 2014 at 12:43 am

      i found it at whole foods. http://livingharvest.com/hemp-tofu-2/

      Reply
  3. herbivore triathlete says

    April 12, 2014 at 3:49 pm

    I love asparagus! This scramble sounds perfect for a weekend breakfast. Love the pan too!!

    Reply
  4. Annie says

    April 12, 2014 at 6:30 pm

    Mmmm, I’m liking the look of that scramble sandwich, Richa! Yum!

    Reply
  5. Harini M says

    April 12, 2014 at 6:43 pm

    such a vibrant picture,looks so tempting and colorful,would love to try this only if I can source asparagus 🙂

    Reply
  6. Allison @ Clean Wellness says

    April 13, 2014 at 12:58 pm

    I love how this looks -perfect for spring! I really like a tofu scramble every now and then. And I LOVE those gorgeous forks and your piggy S&P shakers. So cute!!

    Reply
    • Richa says

      April 16, 2014 at 7:20 pm

      Thanks Allison. They are salt and chilli shakers. We use so much more chili/cayenne than black pepper 😉

      Reply
  7. Cadry says

    April 13, 2014 at 6:48 pm

    Look at all of your adorable props!! I love the cute little piggies and aqua pan. I wish your husband lots of luck with the gardening. Neither David nor I are good with plants, and so we stick with the farmers market in the summer. It works out okay since I really love going twice a week to the farmers market anyway!

    Reply
  8. Quality Services says

    April 15, 2014 at 12:21 pm

    This comment has been removed by a blog administrator.

    Reply
  9. IR says

    April 21, 2014 at 9:37 pm

    Wow, looks amazing! I like the pan and piggy shakers as well! Will try this recipe =)

    Reply
  10. Sunday Morning Banana Pancakes says

    April 24, 2014 at 5:49 pm

    YUM!!! I love scrambles and asparagus…I really should have waited until after lunch to read this!

    Have you thought about the table height raised beds or raised beds that are high enough to work on when sitting on a garden scooter? It might be a good alternative for you if you want to get out and garden 🙂

    Reply
  11. IR says

    April 28, 2014 at 5:00 pm

    Thank you for this recipe..I just made it and added some ground coriander..it tastes very well, and my parents enjoyed it..Unfortunately I am not eating it because I am sick to my stomach due to a health condition..God bless you, keep up the great work

    Reply
  12. Nina says

    September 10, 2015 at 5:25 am

    Wowza!! This was amazingly delicious and simple. We left off the nutritional yeast because of allergies. We used homemade chickpea tofu (we keep frozen in freezer and thaw for 20 mins.) and sauteed on its own for a bit. Everything was so yellow from the turmeric and eggy with the Kala Namak – yum! The flavors were fantastic. Thanks so much:)

    Reply
    • Richa says

      September 10, 2015 at 11:30 am

      yay!

      Reply
  13. Shannon says

    April 5, 2016 at 11:31 am

    Omg, I just made this for lunch and it was amazing! I added some sweet potato and spinach, and mixed in vegan mozzarella at the end. I topped it with sriracha and ate it on toasted Jewish rye. Soo so good, thank you!

    Reply
    • Richa says

      April 5, 2016 at 11:36 am

      Awesome! Those are all additions!

      Reply

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