Description
This Seriously The Best Tofu Scramble is a flavorful, protein-packed vegan breakfast option that mimics the texture and taste of scrambled eggs using firm tofu and a blend of warming spices. Enhanced with tapioca-like kala namak for an eggy flavor, nutritional yeast for umami, and a creamy tahini and oat milk sauce, this dish delivers a satisfying scramble that's perfect for any meal.
Ingredients
Tofu Scramble
- 1 14- or 16-ounce (400/454g) block of firm tofu
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chile flakes
- ¼ teaspoon paprika
- ¼ teaspoon ground turmeric
- ½ teaspoon kala namak (Indian black salt), plus more to finish
- Freshly cracked black pepper
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) full-fat oat milk or other creamy plant milk
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt or kosher salt to taste
Instructions
- Press the Tofu: Drain the tofu and line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top and weigh it down with a heavy cookbook or a large plate weighed with cans. Press for 15 minutes to remove excess moisture.
- Make the Eggy Sauce: In a bowl, whisk together turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, black pepper, tahini, and nutritional yeast. Gradually pour in the oat milk while whisking until smooth and saucy.
- Crumble the Tofu: Using your hands, crumble the pressed tofu into medium-sized chunks—not too small or big—to mimic scrambled egg pieces.
- Cook the Tofu: Heat a large nonstick frying pan over medium-high heat with olive oil. Once hot, add tofu chunks and fry for 5 to 7 minutes, stirring occasionally but allowing the tofu to brown lightly on the edges. Break up any large chunks gently with a spatula.
- Add the Sauce and Combine: Pour the prepared eggy sauce over the tofu. Use a silicone spatula to fold and coat each piece thoroughly. Continue cooking until the scramble reaches your desired consistency: cook longer for a drier scramble or only 30-60 seconds for a moister texture.
- Season and Serve: Finish with a few shakes of kala namak for extra eggy flavor. Taste and add kosher or sea salt if needed. Reheat leftovers gently in a frying pan or microwave before serving.
Notes
- Pressing the tofu is essential to remove excess water for better texture and browning.
- Kala namak (Indian black salt) adds the characteristic eggy sulfur flavor; adjust according to taste.
- Adjust cooking time after adding the sauce to achieve desired wetness or dryness in the scramble.
- Use full-fat oat milk or any creamy plant-based milk for the best sauce texture.
- Reheat leftovers carefully to prevent drying out; adding a splash of plant milk when reheating helps maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan, Plant-Based
