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 You’ll Need
- Extra-firm tofu: We prefer our tofu scramble “well done” and for that reason, recommend extra-firm tofu. If you like your scrambled eggs to be “soft scrambled” or more custard-like, use medium tofu instead.
- Aromatics: To keep it basic, we’re using a simple combination of onion and garlic. If you’re in a pinch, opt for ¼ teaspoon onion powder and ¼ teaspoon garlic powder in its place.
- Nutritional yeast: Adds a cheesy, umami flavor and enhances the overall flavor of the scramble.
- Turmeric: Optional, but gives this tofu scramble a yellow, “eggy” color.
- Kala namak: Also optional, but highly recommended to mimic that distinctive egg-like aroma and taste. Note that a little goes a long way and kala namak is salty, so if you are using it, you may not need any additional salt at all! If you can’t find it in the spice section at your local grocery store, order kala namak on Amazon.
Equipment Needed
- Tofu press (optional)
- Medium skillet
- Spatula
How to Make Tofu Scrambled Eggs
- Press the tofu. 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 out 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!
Find the full printable recipe here: The Easiest Basic Tofu Scramble (6-ingredients)
