Description
The ultimate savory plant-based breakfast. Tofu scramble is simple to make, gluten-free, packed with protein, and fully customizable.
Ingredients
- 1 block extra-firm tofu, drained and pressed (learn how here)
- 1 tablespoon oil
- 1/3 cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak (Indian black salt for the eggy flavor; highly recommended!)
- Salt and black pepper, to taste
Instructions
- In a medium skillet over medium-low heat, add in the oil. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent.
- Push the onions and garlic to the side of the pan and add in the nutritional yeast. Toast over medium heat for about 1 minute, mixing often to prevent burning.
- Using clean hands, finely crumble the tofu into the pan and mix until well combined. Evenly sprinkle the turmeric over the mixture and mix until the turmeric is well coated and the tofu has turned yellow, like eggs. Cook for 3-5 minutes more, or until the egg mixture has dried out to your desired consistency.
- Remove the scramble from heat and mix in the kala namak. Adjust seasonings to taste and serve warm. Enjoy!
Notes
- The beauty of tofu scramble lies in its versatility! We suggest you spice things up by adding in your favorite vegetables, vegan proteins and toppings such as vegan cheese, salsa or even marinara!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side
- Method: Stovestop
- Cuisine: Vegan, Gluten-free
