Description
A simple and flavorful vegan tofu scramble that mimics the texture and taste of scrambled eggs, perfect for a quick breakfast or brunch packed with protein and savory seasonings.
Ingredients
Tofu Scramble
- 1 package (14 oz) medium firm tofu, drained
- 1 tablespoon olive oil or vegan butter
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black salt (kala namak)
- Salt and pepper, to taste
Instructions
- Prepare the tofu: Add the drained tofu to a large bowl and use a fork or potato masher to crumble it into small, scrambled egg-like pieces.
- Heat the oil: Place a non-stick skillet over low heat and add the olive oil or vegan butter, allowing it to warm gently without smoking.
- Cook the tofu scramble: Add the crumbled tofu to the skillet along with the nutritional yeast, turmeric, and granulated garlic. Toss everything together to evenly coat the tofu in the seasonings. Cook over low to medium-low heat, stirring occasionally, until the liquid from the tofu evaporates and the tofu is heated through, developing a warm, slightly firm texture.
- Season and finish: Sprinkle black salt (kala namak) and regular salt and pepper to taste. Stir well, then taste and adjust seasonings if necessary before serving warm.
Notes
- Black salt is key for giving the tofu scramble an eggy, sulfurous flavor, but can be omitted if unavailable.
- Use medium-firm tofu for best texture—silken tofu will not hold the crumble well.
- Serve with toast, avocado, or sautéed vegetables for a complete breakfast.
- Can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
