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Vegan Tofu Scramble Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/vegan-tofu-scramble-recipe/