Description
A quick and reliable vegan tofu scramble that captures the comforting taste of traditional scrambled eggs, using extra-firm tofu and flavorful spices.
Ingredients
Scale
- 400 g (14 oz) extra-firm tofu
- 15 ml (1 tbsp) olive oil
- 1 small yellow onion, diced (~70 g / 1/2 cup)
- 2 cloves garlic, minced
- 1 tsp (2 g) turmeric
- 2 tbsp (12 g) nutritional yeast
- 1/2 tsp (2.5 g) kala namak (black salt)
- 1/2 tsp (1 g) smoked paprika
- 15 ml (1 tbsp) soy sauce or tamari
- 2 tbsp (8 g) chopped fresh chives or scallions
- Black pepper to taste
Instructions
- Press and crumble the tofu: Drain and press the tofu for 15–30 minutes. Crumble into bite-sized curds.
- Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent (4–5 minutes). Add garlic and cook for 30 seconds.
- Increase heat to medium-high, add crumbled tofu, and cook undisturbed for 2 minutes. Stir and cook another 3–4 minutes until golden edges appear.
- Stir in turmeric, nutritional yeast, kala namak, soy sauce, and smoked paprika. Cook for 1–2 minutes until spices are toasted and tofu is uniformly yellow.
- Turn off the heat, fold in chives and black pepper. Serve immediately or cool for meal prep.
Notes
Be sure to press the tofu adequately to avoid a watery scramble. Pair with tortillas for a breakfast burrito.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup / 240 ml
- Calories: 200
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 0mg