Tofu Scramble (Easy Vegan Breakfast)
This tofu scramble is the easy, high-protein vegan breakfast that tastes just like scrambled eggs. Made with firm tofu, turmeric, and a pinch of black salt (kala namak), it's ready in about 15 minutes, perfect for tacos, burritos, or toast.
4 people
Calories: 231kcal
Ingredients
- 1 block 14 oz firm or extra-firm tofu, drained and pressed
- 1 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp kala namak black salt, optional, for an eggy flavor
- 1/4 cup unsweetened plant milk oat milk preferred
- 1 tsp soy sauce or a little chipotle in adobo optional
Instructions
- Press the tofu. Drain and press the tofu to remove excess water, then crumble it with your hands into bite-size pieces.
- Brown the tofu. Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and cook until it starts to brown, about 5 minutes, stirring often.
- Make the spice mix. In a small bowl, whisk the plant milk with the turmeric, garlic powder, salt, pepper, and soy sauce (if using).
- Combine and finish. Pour the spice mixture over the tofu and cook 3 to 5 minutes more, stirring, until creamy and golden.
- Season. Off the heat, sprinkle with kala namak for that eggy flavor. Taste and adjust salt, then serve right away.
Notes
Use firm or extra-firm tofu, never silken, which gets mushy.
Kala namak (black salt) is the key to the eggy taste; add it at the end so the aroma stays strong.
Add veggies: stir in onions or mushrooms at the start, zucchini after the onions, and spinach, kale, or tomatoes at the end.
To store: keep in an airtight container in the fridge for 3 to 5 days. Reheat in a skillet or microwave with a splash of water or broth if dry. Freeze cooled scramble for up to 1 month.
Kala namak (black salt) is the key to the eggy taste; add it at the end so the aroma stays strong.
Add veggies: stir in onions or mushrooms at the start, zucchini after the onions, and spinach, kale, or tomatoes at the end.
To store: keep in an airtight container in the fridge for 3 to 5 days. Reheat in a skillet or microwave with a splash of water or broth if dry. Freeze cooled scramble for up to 1 month.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 4g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 300mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.1mg | Calcium: 163mg | Iron: 2mg