The BEST Tofu Scramble
Transform tofu into a creamy, high-protein vegan breakfast with this easy tofu scramble recipe—6 ingredients, one pan, 25 minutes, & endlessly versatile!
Servings: 2
Calories: 430kcal
Equipment
Ingredients
- 3 tablespoons of olive oil or vegan butter
- 3 garlic cloves minced
- 1 (16-ounce) block of firm tofu drained and lightly pressed
- Salt to taste
- Black pepper to taste
- 3 tablespoons of plain unsweetened plant-based milk
- ½ teaspoon of turmeric
- 3 tablespoons nutritional yeast
- Chives thinly slices (for garnish)
Instructions
- Heat the olive oil or vegan butter in a large pan over medium heat. Add the minced garlic and sauté until it begins to brown.
- Crumble the tofu directly into the pan using your hands. Add salt and pepper to taste, then mix well. Cook for about 5 minutes, stirring occasionally.
- Add the plant-based milk, turmeric, and nutritional yeast to the pan. Stir thoroughly to combine all the ingredients evenly.
- Bring the mixture to a boil, then cover the pan with a lid. Lower the heat to low and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve hot and garnish with fresh chives.
Video
Notes
- For the most eggy flavor: Add a pinch of kala namak.
- How to crumble: I love chunkier bits for extra bite by breaking it up by hand. Use a fork/potato masher for a finer texture.
- To adjust the consistency: Adjust how much plant milk (or plant-based cream) you add to the vegan scrambled egg for a drier or softer/wetter texture.
Nutrition
Calories: 430kcal | Carbohydrates: 12g | Protein: 26g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Sodium: 59mg | Potassium: 256mg | Fiber: 5g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 4mg