Vegan Tofu Scramble
A quick and easy vegan breakfast scramble made from firm tofu and simple seasonings, delivering a protein-packed, flavorful alternative to eggs. Ready in just 10 minutes with only seven ingredients, it’s perfect for busy mornings and adaptable to your favorite veggies and non-dairy milks.
Equipment
- 1 Cast Iron Skillet or Non-Stick Frying Pan
- 1 Potato Masher or Fork
- Measuring Spoons (for spices and nutritional yeast)
- silicone spatula
- Stove or Heat Source
Ingredients
- 1 tablespoon olive oil
- 1 14.5-ounce block firm tofu
- 2 tablespoons nutritional yeast
- ½ teaspoon kala namak black salt, adjust to taste
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- 2 tablespoons unsweetened unflavored non-dairy milk (such as soy, almond, or oat)
Instructions
- Prepare the Pan and Tofu: Heat the olive oil in a medium-sized skillet over medium heat. Once the oil is shimmering, crumble the firm tofu directly into the pan using your hands or a fork. Alternatively, press it down and break it apart with a potato masher for a consistent texture. Stir frequently to release moisture, cooking for about 3 to 4 minutes until most of the water evaporates.
- Season the Tofu: Sprinkle in the nutritional yeast, kala namak, turmeric, and garlic powder over the tofu. Stir thoroughly to ensure the spices evenly coat the tofu. Keep cooking and stirring continuously for about 5 minutes, allowing the tofu to absorb the flavors fully.
- Develop Golden Brown Spots: Allow the tofu to cook undisturbed for a few minutes at a time, then gently flip and stir again. This technique helps create golden, slightly crispy patches that add a wonderful depth of flavor and texture to the scramble. Continue this process until you’re happy with the level of browning.
- Add Creaminess with Non-Dairy Milk: Pour the non-dairy milk into the skillet, stirring it in to combine everything evenly. This step adds moisture and a creamy finish to the scramble. Cook for an additional 1 to 2 minutes, then remove from heat.
- Serve Immediately: Serve your tofu scramble hot, ideally alongside sliced avocado, fresh herbs like parsley, sautéed greens, toast, or your favorite breakfast sides for a satisfying meal.
Notes
- Add Veggies for Variety: For extra nutrition and color, sauté diced onions or minced garlic in the olive oil before adding tofu. You can also toss in fresh spinach, kale, bell peppers, tomatoes, or broccoli toward the end with the non-dairy milk to keep veggies tender-crisp.
- Oil-Free Option: To reduce fat, skip the olive oil and cook the tofu in a well-seasoned non-stick pan with a splash of water or broth.
- Choose Your Milk: Unsweetened and unflavored plant milks like soy, almond, cashew, oat, or coconut all work well here. Cashew cream will add extra richness if desired.
- Kala Namak Tip: This special black salt gives tofu scramble its signature eggy, sulfurous flavor. Adjust amount to suit your taste, or substitute with regular salt if needed, though flavor will differ.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of non-dairy milk if needed to maintain creaminess.
