Tofu Scramble

5 from 3 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

350 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 tahini 15 g
3 tbsp nutritional yeast 21 g
½ cup unsweetened almond milk 120 mL
2 tsp oil 10 mL
black pepper to taste
1 tbsp chives optional

Instructions

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.
To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.
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.
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 right away with chives sprinkled over top, if using.

Video

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