easy & delicious

Tofu Scramble 

• Delicious plant-based alternative  to scrambled eggs • Quick & easy to make Lots of flavour & a fluffy texture Customize with veggies, spices  and other additions Versatile High in plant-based protein

why you'll love it

– 1 350-400 g block tofu*, patted dry – ½ tsp garlic powder – ½ tsp onion powder – ½ tsp black salt (kala namak) – ¼ tsp turmeric – 1 tbsp (15 g) tahini – 3 tbsp (21 g) nutritional yeast – ½ cup (120 mL) almond milk – 2 tsp (10 mL) oil


Use a tofu press or cut tofu in half, lengthwise, so you have two thinner rectangles. Place a dish towel on a cutting board. Place tofu, then cover with dish towel. Please a heavy object on top and press 15-30 min.



press tofu

To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.



mix sauce

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. Add tofu and cook 4-6 min.



cook tofu

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.



add sauce

Serve with thinly sliced chives, if you like, and enjoy any way you would scrambled eggs!

How about in a breakfast burrito or taco, on avocado toast, add onions and peppers, or served with breakfast favourites like roasted potatoes or toasted sourdough?

What to Make Next

For another delicious plant-based alternative, you have to try these veggie mushroom burgers!

Hey, I'm Deryn!

I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.

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