Delicious and easy tofu scramble that you can make in under 30 minutes. Our tofu scramble recipe is vegan friendly and gluten-free as well. Learn how to make this egg-free alternative to scrambled eggs down below.
Ingredients:
Delicious and easy tofu scramble that you can make in under 30 minutes. Our tofu scramble recipe is vegan friendly and gluten-free as well. Learn how to make this egg-free alternative to scrambled eggs down below.
The great thing about tofu scrambles is they are versatile. You can keep it simple with just the core ingredients, or you can get a little fancier by adding ingredients you have around your house. For our first tofu scramble we kept it pretty simple, but did add several kinds of roasted vegetables.
Here’s what you’ll need to make tofu scramble:
- Tofu (14-16oz block)
- Oil
- Nutritional Yeast
- Turmeric Powder (optional, this ingredients is more for color.)
- Garlic Powder
- Onion Powder
- Black Salt (Kala Namak) or Salt
- Water
Optional Veggies:
- Onion
- Bell Pepper
- Mushrooms
- Garlic Cloves
How to make tofu scramble:
Tofu scramble is an easy and quick breakfast to make in the morning. You can even get the kids involved by allowing them to crumble the tofu. Here’s how to make this easy and classic vegan breakfast:
- If you are planning ahead to make this tofu scramble I recommend freezing and thawing your tofu at least once if not twice. This will give you a better texture and remove a lot of the water out of the tofu before pressing and cooking. This is not required for tofu scramble, the tofu scramble will still be delicious without this freezing method if you don’t have the time. Learn more about what happens when you freeze tofu under the Vegan Chicken Substitute section of our Vegan KFC Chicken Recipe.
- Start by chopping and slicing any vegetables you are cooking with.
- Heat a large skillet over medium-high heat. Heat your oil and then add your chopped vegetables to the skillet. Saute the vegetables for around 8 minutes and then add your minced garlic and saute for another 1-2 minutes, careful not to burn the garlic.
- Meanwhile in a small bowl add the nutritional yeast, turmeric powder, garlic powder, onion powder, and water. Mix together so you’re left with an evenly mixed sauce or paste. I started doing this method versus just putting the seasoning on the tofu because I’ve found it evenly coats the tofu better.
- Once your veggies are sautéed turn the heat down to medium-low to medium heat and crumble your tofu into the skillet. You can break up the block directly in the skillet with a spatula, or break up the tofu onto the cutting board with your hands and then add to the skillet, either way will work.
- Next, add the spice sauce or paste to the skillet and stir so the tofu is evenly coated. Cook the scramble for approximentaly 5 minutes, stir occasionally so the tofu doesn’t stick to the pan.
- Now you’ll want to add the black salt or regular salt into the tofu scramble. If you’re using normal salt you could add the salt to the spice mixture earlier, but if you are using black salt you’ll want to add it last as the flavor may cook off if added too early.
- Adjust any flavors as desired and serve alone, with potatoes, or maybe some seasonal fruit and enjoy!
- You can store the tofu scramble in the fridge for up to 5 days.
What tofu is best for tofu scramble?
When it comes to making a tofu scramble the best kinds of tofu to use is extra firm or firm tofu. These kinds of tofu crumble into smaller pieces compared to how soft or silken tofu would. In addition, the more firm your tofu is the more protein there is, and the less water you’ll need to squeeze and cook out of it.
How to make tofu scramble taste like eggs?
The key to getting tofu scrambles to taste like eggs is a magical ingredient called black salt (Kala Namak). While it’s called black salt, it’s technically a dark pink rock salt that comes from the salt mines of Pakistan, Bangladesh, India, Nepal, and other locations in the Himalayas. Find out more here.
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked our Vegan Tofu Scramble recipe, check out some of our other recipes like another quick 30-minute recipe like our Vegan Mushroom Stroganoff recipe, or maybe something sweet like our Vegan Coconut Bread recipe.
Tofu Scramble
Ingredients
Tofu Scramble
- 1 14-16 oz extra firm tofu (This will be 1 block, the size may very between brands.)
- 1 tbsp oil
- 2 tbsp nutritional yeast
- 1/2 turmeric powder (optional ingredients for color)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp black salt (Kala Namak) (Replace with regular salt if your not using this ingredients)
- 2-3 tbsp water
Optional Vegetables
- 1/2 onion, chopped.
- 1 bell pepper, chopped. (Use whatever color you like.)
- 4-6 mushrooms, sliced or quartered.
- 2-3 garlic cloves, minced.
Instructions
- Chop and mince any vegetables and garlic you'd like to add to the scramble.
- In a small bowl, mix water with the nutritional yeast, garlic powder, onion powder, and turmeric powder until you have a paste or sauce. If you're using regular salt you can mix it in now, but if you use black salt you'll want to wait till the end to add this as the flavor will cook-off.
- Heat a large skillet over medium-high heat. Heat your oil and then add your chopped vegetables. Sauté the vegetables for around 8 minutes and then add your minced garlic and sauté for another 1-2 minutes, careful not to burn the garlic.
- Next, turn your heat down to a medium-low to medium heat and crumble your tofu into the skillet. You can do this with your hands or by breaking the block with a spatula in the skillet.
- Then stir in your spice mixture and cook for another 5-6 minutes or until the tofu is heated through properly. Stir occasionally so that your tofu doesn't stick to the pan.
- Serve with toast, potatoes, fruit, in a breakfast burrito, or even alone and enjoy!