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Seriously The Best Tofu Scramble Recipe

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4.9 from 98 reviews

A flavorful and protein-packed vegan tofu scramble that mimics the texture and taste of scrambled eggs using firm tofu and a blend of spices. Enhanced with turmeric for color, kala namak for an eggy flavor, and nutritional yeast for a cheesy umami kick, this tofu scramble is creamy, savory, and perfect for a hearty breakfast or brunch.

Ingredients

Scale

Main 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 (Indian black salt), plus more to finish
  • Freshly cracked black pepper, to taste
  • 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

Instructions

  1. Prepare the tofu: Drain the tofu block and pat it dry with paper towels to remove excess moisture. Crumble the tofu into bite-sized pieces using your hands or a fork, mimicking the texture of scrambled eggs.
  2. Mix the spices and wet ingredients: In a small bowl, combine ground turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, and freshly cracked black pepper. In another bowl, whisk together the tahini, nutritional yeast, and oat milk until smooth and creamy.
  3. Cook the tofu scramble: Heat the olive oil in a non-stick skillet over medium heat. Add the crumbled tofu and sauté for 2-3 minutes to warm through. Pour the oat milk and tahini mixture over the tofu, then sprinkle the dry spice mixture evenly. Stir well to incorporate all the flavors. Cook for an additional 5-7 minutes, stirring frequently, until the tofu is heated through and slightly golden.
  4. Season and serve: Taste the scramble and adjust the salt with sea salt or additional kala namak as needed. Finish with a crack of black pepper. Serve immediately as a hearty vegan breakfast or brunch option.

Notes

  • Kalamata black salt (kala namak) provides the scramble with its characteristic egg-like sulfur flavor; adjust based on preference.
  • Use firm tofu for best texture; pressing the tofu for 15 minutes can improve crumbly consistency.
  • Feel free to add vegetables like spinach, tomatoes, or bell peppers for extra nutrition.
  • This dish is naturally gluten-free and vegan.
  • Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet.

Find it online: https://amandafood.com/seriously-the-best-tofu-scramble-recipe/