Tofu Scramble Recipe

This tofu scramble recipe is perfect for vegans who miss scrambled eggs! Ready in just 20 minutes with 7 ingredients, consider this a vegan breakfast staple.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 236kcal

Author Louisa

Equipment

Ingredients

1 14-oz block firm tofu, crumbled (2 tbsp reserved)
2 tbsp unsweetened plain almond milk
1 tbsp nutritional yeast
1/4 tsp turmeric powder
1/4 to 1/2 tsp black salt
1 tbsp vegan butter
Sea salt to taste
Black pepper to taste

Instructions

Add the reserved tofu, almond milk, nutritional yeast, turmeric powder, and black salt in a blender and blend until smooth.
Melt the vegan butter in a large skillet over medium heat. Add the puree and the remaining crumbled tofu.
Mix to combine and cook for about 5 minutes or until most of the liquid has evaporated.
Season with salt and pepper to taste. Serve immediately.

Notes

To ensure that your scramble absorbs the delicious savory flavors from the seasonings, press the tofu for 15 minutes to remove the excess moisture before cooking. This extra step also helps the tofu keep its shape as it cooks.
The trick for getting an egg-like golden crust is to avoid overcrowding the pan when you fry the tofu. Leave the crumbled bits undisturbed for a minute, then stir gently. You don't need to stir the tofu scrambled eggs constantly.
There are plenty of ways to enjoy your vegan scrambled eggs. Pile them on top of toast with mashed avocado and red pepper flakes, make a vegan breakfast burrito with vegan cheese and roasted potatoes, or serve them alongside vegan sausages and vegan pancakes for a hearty breakfast spread.

Nutrition