Scrambled Tofu

Scrambled Tofu is a flavorful, protein-rich vegan alternative to scrambled eggs. It's quick to make and packed with vibrant spices, nutritional yeast, and kala namak, which mimic the classic egg flavor. Tofu serves as a nutritious, plant-based protein source, making this dish ideal for breakfast, brunch, or a speedy dinner. Versatile and satisfying, it's perfect for those seeking a cruelty-free, nutrient-dense meal.

Print Recipe

Prep Time 10

Cook Time 10

Tofu Pressing Time 20

Course Breakfast

Cuisine American

Servings 4 People

Calories 90 kcal

Equipment

One Set of measuring cups
Set of Measuring Spoons
Wok or wide pan
Cutting Boards and Knives

Ingredients

2 tbsp olive oil or cooking oil of your choice
1 14 to 16 oz block firm tofu
2 tbsp nutritional yeast
¼ tsp salt adjust to taste
¼ tsp turmeric
½ tsp garlic powder
Freshly ground black pepper to taste
½ tsp onion powder
½ tsp paprika
½ tsp chili flakes skip if you like it mild
½ tsp black salt Indian kala namak,
½ cup 120 mL oat milk (or other plant milk)
1 bunch chives chopped

Instructions

Drain the tofu using a tofu press or a makeshift method with cutting boards.
To Press with Cutting Boards:
Place a cutting board on a flat surface and line it with a clean dish towel or paper towels.
Set the tofu on the towel, then place another cutting board on top. Weigh it down with a heavy object like a cookbook, skillet, or canned goods.
Allow the tofu to press for 15–20 minutes to remove excess water.
In a bowl, whisk together milk, turmeric, garlic powder, onion powder, paprika, chili flakes, kala namak, black pepper, and nutritional yeast.
Whisk until the sauce is smooth and combined.
After pressing, crumble the tofu with your hands into medium chunks, similar in size to scrambled eggs.
Heat a large nonstick frying pan over medium-high heat. Add the oil and let it heat up.
Add the crumbled tofu and cook for 5–7 minutes, stirring occasionally, until lightly browned. Avoid over-stirring to allow a crispy exterior to form. Break up any larger pieces, but keep the texture chunky.
Pour the prepared sauce over the tofu and gently fold with a spatula to coat evenly. Cook for a few more minutes until the scramble reaches your desired texture. Adjust salt to taste
Finish and Serve:
Sprinkle with a few shakes of kala namak , if needed ( Taste before adding more kala namak)
Garnish with fresh chopped chives and serve hot.
Enjoy this flavorful, protein-packed dish as a satisfying breakfast or brunch option!

Notes

1.Scrambled tofu is a high-protein vegan alternative to scrambled eggs, perfect for a healthy start to the day.

2. Adjust spices like turmeric, paprika, or black salt to suit your taste preferences.

3. Press the tofu well to remove excess water for a firmer, egg-like texture.

4. Serve with toast, wraps, or as a topping for grain bowls for a complete meal.

5. Ready in under 15 minutes, making it ideal for a fast, nutritious breakfast.

*Calories per serving is approximate

Keyword breakfast recipes, tofu recipes