Tofu Scramble Recipe

The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!

I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!

However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.

The Best Tofu Scramble

The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!

Total: 10min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 288 kcal, servingSize 1 serving, Carbohydrate 9 g, Protein 24 g, Fat 18 g, Saturated Fat 2 g, Sodium 600 mg, Fiber 4 g, Sugar 1 g

Ingredients:

• 1 tablespoon olive oil
• (1) 16-ounce block firm tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 2 tablespoons non-dairy milk, unsweetened and unflavored

Instruction:

1. Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
2. Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
3. Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Southwest Tofu Scramble

Savory, Southwest-inspired tofu scramble with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 212 kcal, Carbohydrate 7.1 g, Protein 16.4 g, Fat 15.1 g, Saturated Fat 2.4 g, Sodium 600 mg, Fiber 2.1 g, Sugar 3.3 g, unSaturated Fat 11.8 g

Ingredients:

• 8 ounces extra-firm tofu
• 1-2 Tbsp olive oil
• 1/4 medium red onion ((thinly sliced))
• 1/2 medium red bell pepper ((thinly sliced))
• 2 cups kale ((loosely chopped))
• 1/2 tsp sea salt ((reduce amount for less salty sauce))
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Water ((to thin))
• 1/4 tsp turmeric ((optional))
• Salsa
• Cilantro
• Hot Sauce
• Breakfast potatoes, toast, and/or fruit

Instruction:

1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
3. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
6. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
7. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Seriously The Best Tofu Scramble

You’ve never had Tofu Scramble like this before! It has a rich and creamy texture and surprisingly eggy flavor that’ll remind you of real scrambled eggs! Plus, it’s quick and easy to make and so versatile to use. The perfect vegan breakfast that’ll change your mind about tofu.

Prep: 15min

Total: 25min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 158 kcal, Carbohydrate 5 g, Protein 15 g, Fat 10 g, Saturated Fat 1 g, Sodium 276 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 1 14- or 16-ounce (400/454g) block of firm tofu*
• 1/4 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ½ teaspoon chipotle chile flakes ((crushed chipotle chilies) )
• ½ teaspoon kala namak (AKA Indian black salt), (plus more to finish**)
• Freshly cracked black pepper
• 1 generous tablespoon tahini
• 2 tablespoons nutritional yeast
• ½ cup (120 mL) full-fat oat milk, ((or other creamy plant milk) )
• 1 tablespoon olive oil or cooking oil of choice
• Sea salt or kosher salt to taste

Instruction:

1. Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
2. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
3. Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
4. Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
5. Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***If you prefer scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.
6. Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Tofu Scramble Recipe

A quick and easy tofu scramble recipe for breakfast that both vegans and non vegans will love.

Total: 15min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 108 kcal, servingSize 1 serving

Ingredients:

• 1 bell pepper, diced
• 1/2 cup diced vegetables of choice, such as onion, zucchini, mushrooms, or carrot
• 1 tbsp minced garlic
• 16 oz tofu, silken or firm
• optional 1 tbsp nutritional yeast
• 1 tsp each: curry powder and onion powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt, and pinch of black pepper if desired
• optional handful spinach or kale

Instruction:

1. Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook—stirring occasionally—until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. View Nutrition Facts

How to Make Perfect Tofu Scramble

FAQ

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