Vegan Tofu Scramble Recipe

Introduction

Tofu scramble is a delicious and healthy plant-based alternative to traditional scrambled eggs. This recipe brings bold flavors and a satisfying texture, perfect for a nutritious breakfast or brunch. Quick and easy to prepare, it’s a great way to start your day with a protein-packed meal.

Ingredients

• 1 (14-oz.) package firm tofu
• 1/2 cup soy milk
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground turmeric
• Freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• Thinly sliced scallions, for serving

Instructions

1. Step 1: Slice the tofu block in half horizontally. Place the halves on a small baking sheet lined with three layers of paper towels or a clean dish towel. Top with another triple layer of paper towels or a dish towel and press firmly to remove moisture. Discard the soaked towels, then sandwich the tofu again with fresh towels. Place a heavy skillet or weighted baking sheet on top and let sit for 20 minutes to expel more moisture.
2. Step 2: While the tofu presses, whisk together the soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and a few grinds of black pepper in a small bowl.
3. Step 3: Remove the paper towels from the tofu and discard. Crumble the tofu into roughly 1/2-inch pieces in a medium bowl.
4. Step 4: Heat the vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu becomes crisp and browned in spots, about 4 to 5 minutes.
5. Step 5: Lower the heat to medium. Whisk the seasoned soy milk once more and add it to the skillet. Cook, stirring occasionally, until most of the moisture evaporates and the sauce coats the tofu, about 1 minute. For a saucier scramble, stop cooking after about 30 seconds when some moisture remains.
6. Step 6: Divide the tofu scramble among plates and garnish with thinly sliced scallions before serving.

Tips & Variations

• Pressing the tofu well is key to a firm, scramble-like texture—don’t skip this step.
• For extra flavor, try adding diced bell peppers or mushrooms while cooking the tofu.
• If soy milk isn’t available, any plant-based milk like almond or oat milk works fine.
• Add a pinch of smoked paprika for a subtle smoky taste.

Storage

Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain texture. Avoid overheating to prevent the tofu from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for scrambles because it holds its shape and texture better when cooked. Soft tofu is too delicate and can turn mushy.

Is this recipe gluten-free?

This tofu scramble is naturally gluten-free as long as you use gluten-free soy milk and verify that your nutritional yeast does not contain gluten.

Vegan Tofu Scramble Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

A delicious and nutritious vegan tofu scramble made with firm tofu and flavored with a savory blend of nutritional yeast, turmeric, and spices. This protein-packed breakfast alternative mimics scrambled eggs with a satisfying texture and vibrant taste, ideal for a wholesome start to your day.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Mixture

• 1 (14-oz.) package firm tofu
• 1/2 cup soy milk
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground turmeric
• Freshly ground black pepper, to taste
• 1 teaspoon kosher salt

Cooking

• 2 tablespoons vegetable oil

Garnish

• Thinly sliced scallions, for serving

Instructions

1. Press the Tofu: Slice the firm tofu block in half horizontally and arrange the halves on a baking sheet lined with three layers of paper towels or a clean dish towel. Place another triple layer of paper towels or cloth on top, press firmly to remove moisture, then discard the soaked towels. Repeat by sandwiching the tofu again with fresh towels and place a heavy skillet or weighted baking sheet on top. Let the tofu press for 20 minutes to expel excess moisture for better texture.
2. Prepare the Seasoned Milk Mixture: While tofu is pressing, whisk together soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and freshly ground black pepper in a small bowl until fully combined. This mixture adds depth of flavor and a pleasant yellow hue resembling scrambled eggs.
3. crumble the Tofu: Remove towels and discard, then crumble the pressed tofu into half-inch pieces into a medium bowl, mimicking the texture of scrambled eggs for even cooking and seasoning.
4. Cook the Tofu: Heat vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until tofu is crispy on the edges and lightly browned in spots, about 4 to 5 minutes. This step develops flavor and improves texture.
5. Add Seasoned Soy Milk: Reduce the heat to medium and whisk the seasoned soy milk to recombine any settled spices. Pour it into the skillet with tofu and cook, stirring occasionally, until most moisture evaporates and the tofu is coated in a flavorful sauce, about 1 minute. For a saucier scramble, reduce cooking time to 30 seconds, leaving some moisture.
6. Serve: Divide the tofu scramble among plates and garnish with thinly sliced scallions for a fresh, mild onion flavor and added color.

Notes

• Pressing tofu thoroughly is key to achieving a firm, egg-like texture and avoiding excess wateriness.
• Adjust spices to taste, adding more chili powder or black pepper for heat.
• Use a nonstick skillet to prevent sticking and facilitate easy cooking and stirring.
• For gluten-free version, ensure soy milk and nutritional yeast used are certified gluten-free.
• This scramble keeps well in the fridge for up to 3 days and reheats nicely in a skillet or microwave.
• Optional add-ins include chopped vegetables like bell peppers, mushrooms, or spinach for extra nutrition and flavor.

Keywords: tofu scramble, vegan breakfast, plant-based scramble, egg substitute, tofu recipe, vegan protein, healthy breakfast