Description
This tofu scramble is the easiest, most foolproof vegan breakfast staple you’ll ever make. Whether you’re keeping it simple or loading it up with veggies, it’s the perfect base for all of your plant-based breakfast cravings.
Ingredients
- 1 block of firm or extra-firm tofu, drained
- 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
Equipment
- Tofu press (optional)
- Medium skillet
- Spatula
Instructions
- Press the tofu. Whether or not you press the tofu depends on the texture you prefer! For a softer, fluffier scramble that contains more moisture, skip the pressing. For well-done, firmer scrambled eggs, pressing the tofu is key! If pressing, remove the tofu from the packaging, drain completely, and press for at least 30 minutes. If you don’t have a tofu press, learn how to press tofu without a tofu press.
- Sauté the onions and garlic. 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.
- Toast the nutritional yeast. Push the onions and garlic to the side of the pan and add the nutritional yeast to the clear side. Increase the heat to medium heat for about 1 minute, mixing often to prevent burning.
- Add the tofu and turmeric. 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 tofu is well coated and has turned yellow, like eggs. Cook for 3-5 minutes more, or until the egg mixture has dried to your desired consistency.
- Season to taste. Remove the scramble from the heat and mix in the kala namak. Season with additional salt and black pepper to taste, then enjoy!
Notes
- Storage: This breakfast staple will keep for up to 5 days in an airtight container in the refrigerator. Feel free to make it at the start of the week and reheat throughout the week for a quick and easy vegan breakfast!
- Freezing: Tofu scramble freezes well when incorporated into other dishes, like our freezer-friendly breakfast burritos, but it won’t freeze very well on its own.
- Onion and garlic: If you’re in a pinch, opt for ¼ teaspoon onion powder and ¼ teaspoon garlic powder (or to taste) in place of fresh.
- Have fun: 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
