Description
Tofu scramble is a simple and delicious plant-based alternative to scrambled eggs. Fluffy, creamy and egg-like, you’ll love this for a healthy, protein-rich vegan breakfast.
Ingredients
- 1 350-400 g block tofu*, patted dry
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black salt (kala namak), plus more to taste
- ¼ tsp turmeric
- 1 tbsp (15 g) tahini
- 3 tbsp (21 g) nutritional yeast
- ½ cup (120 mL) unsweetened almond milk
- 2 tsp (10 mL) oil
- black pepper, to taste
- 1 tbsp chives, optional
Instructions
- Press Tofu: Use a tofu press or cut tofu in half, lengthwise, so you have two thinner rectangles. Place a clean dish towel on a cutting board. Place tofu pieces on top, then cover with dish towel. Place a heavy cast iron pan on top (or a few heavy cookbooks.) Press tofu for a minimum of 15 min.
- Mix Sauce: To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.
- Cook Tofu Scramble: In a large skillet, heat 2 tsp oil over medium-high heat. While the pan is heating, crumble the tofu with your hands into bite-sized pieces.
- When the pan is hot, add tofu. Cook for 4-6 min, stirring occasionally, until golden-brown all over.
- Add Sauce: Reduce heat to medium-low. Add sauce to the pan. Cook for 2-4 min, stirring often, until tofu absorbs sauce, but it’s still creamy in texture. Season with more black salt and pepper to taste.
- Serve: Sprinkle chives over top, if using.
Notes
Serving Suggestions: Tofu Burrito, avocado toast, southwest scramble with onions and pepper, served with roasted potatoes etc.
You can use medium-firm, firm or extra-firm tofu. I like medium-firm to firm tofu for a softer, creamier texture. If you prefer a denser, firmer texture, use firm or extra-firm tofu.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 232
- Sodium: 813 mg
- Fat: 11 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 11 g