This tofu scramble with swiss chard is a great plant-based way to start the day! It’s high in protein, plus leafy greens give your morning an extra boost.
Finding plant-based breakfasts that don’t contain wheat can be a challenge. For me, I knew I wanted something high in protein that also came with a boost of nutrients.
This tofu scramble with swiss chard was the perfect solution! It’s become one of my go-to breakfast recipes. Plus, it’s a great way to get some leafy greens into your body early in the day.
And cooking with tofu is so simple. Simple drain it, add it to a baking dish with sauce, then bake it for 20 minutes. If you’ve been intimidated by cooking with tofu, this is the recipe to try!
This vegan scramble is a delicious way to kick-start your morning.
How to make tofu scramble with swiss chard
Ready to see how this tasty tofu and vegetable dish comes together?
Step 1: Preheat the oven to 375°F.
Step 2: Place two paper towels on a cutting board and set the tofu on top. Put two more paper towels over the tofu, then place something heavy on the stack. Allow the tofu to sit for about 5 minutes.
Step 3: Discard the paper towels and slice the tofu lengthwise into 4 slabs.
Step 4: Pour the ponzu into an 11- x 7-inch baking dish, then place the tofu slabs in a single layer, turning to coat all sides.
Step 5: Place in the oven and bake for 10 minutes. Remove, flip the tofu over, then bake for another 10 minutes.
Step 6: Allow the tofu to cool in the pan, then cut each slab lengthwise into 3 strips and then into cubes.
Step 7: Separate the chard stems from the leaves. Cut each stem lengthwise into thin strips, then dice.
Step 8: Stack the chard leaves, then roll them up and slice into ribbons. Cut the ribbons in half crosswise.
Step 9: Melt the coconut oil in a large skillet over medium heat. Once hot, add the onion, garlic, and chard stems, then sauté for about 5 minutes until the onion is translucent.
Step 10: Add the crushed red pepper to the skillet and cook, stirring, for about 1 minute.
Step 11: Add the chard leaves and water, then sprinkle with salt and pepper. Cook, stirring occasionally, until the chard is wilted and the pan is mostly dry, about 7 minutes.
Step 12: Add the tofu to the skillet and stir to combine with the vegetables. Reduce heat to low and cook, stirring, for about 2 minutes until the tofu is warmed through.
Breakfast is served! Get ready to feel happy and energized all morning.
Save time by prepping in advance
If the prep steps look like a little too much for the early morning, don’t worry! This dish comes together in a snap if you plan ahead just a little bit.
First, you can bake the tofu the night before so it’s ready to go. Alternatively, you don’t need to bake the tofu at all! Just marinate it in a little bit of freshly squeezed orange juice or ponzu while you get everything else ready.
You can also chop everything the night before so the veggies can go straight into the pan in the morning.
Finally, try substituting the chard for pre-washed baby spinach. Just use ¾ of a pound of spinach, which does not need to be chopped, and double the amount of onion.
If you follow these steps, all you’ll have to do in the morning is throw it all together!
Storage
This recipe will be best served immediately. But if you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
Be aware that the microwave can give the tofu a strange texture, so I recommend reheating this dish in a pan over the stove.
Other easy vegan breakfast recipes
Looking for more plant-based ways to start the day? Here are some of my favorite vegan breakfast recipes that I know you’ll love:
When you’ve tried this scramble, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Tofu Scramble with Swiss Chard
Ingredients
- ½ pound firm tofu
- 2 tablespoons ponzu
- 4-5 stalks Swiss chard
- 1 tablespoon coconut oil
- ¼ large onion (chopped)
- 1 tablespoon garlic (chopped)
- ½ tablespoon red crushed red pepper
- ⅓ cup water
- ¼ teaspoon coarse Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Place two paper towels on a cutting board and set the tofu on top. Put two more paper towels over the tofu, then place something heavy on the stack. Allow the tofu to sit for about 5 minutes.
- Discard the paper towels and slice the tofu lengthwise into 4 slabs.
- Pour the ponzu into an 11- x 7-inch baking dish, then place the tofu slabs in a single layer, turning to coat all sides.
- Place in the oven and bake for 10 minutes. Remove, flip the tofu over, then bake for another 10 minutes.
- Allow the tofu to cool in the pan, then cut each slab lengthwise into 3 strips and then into cubes.
- Separate the chard stems from the leaves. Cut each stem lengthwise into thin strips, then dice.
- Stack the chard leaves, then roll them up and slice into ribbons. Cut the ribbons in half crosswise.
- Melt the coconut oil in a large skillet over medium heat. Once hot, add the onion, garlic, and chard stems, then sauté for about 5 minutes until the onion is translucent.
- Add the crushed red pepper to the skillet and cook, stirring, for about 1 minute.
- Add the chard leaves and water, then sprinkle with salt and pepper. Cook, stirring occasionally, until the chard is wilted and the pan is mostly dry, about 7 minutes.
- Add the tofu to the skillet and stir to combine with the vegetables. Reduce heat to low and cook, stirring, for about 2 minutes until the tofu is warmed through.
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