How To Make Tofu Scramble
Knowing how to make tofu scramble is simple with this easy scrambled tofu recipe. Made with a handful of simple ingredients and ready in just 10 minutes. Enjoy these vegan scrambled eggs on toast or as a side.
Servings: 4 Servings
Calories: 118kcal
Ingredients
- 14 oz medium tofu
- 1 tablespoon avocado oil
- 2-3 tablespoon vegetable broth
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
Instructions
- Strain tofu and remove from packaging. Wrap it in a clean kitchen towel (flour sack towels work great for this) or paper towels. Gently squeeze the tofu in the towel a couple of times. (The goal here is to remove some of the moisture so your tofu scramble isn’t watery.)
- Add oil to a skillet over medium-low heat. Using your hands, crumble the tofu into the pan.
- Whisk milk, spices, and salt together in a small bowl. Pour over tofu and combine thoroughly.
- Cook for about five minutes, stirring occasionally to prevent burning.
- Serve with vegan sausage, toast, fresh greens, or avocado.
Video
Notes
Substitutions + Variations
This easy vegan tofu scramble uses basic ingredients you probably already have on hand. If you want to make it extra special, here are a couple of recommendations along with an easy variation.
- Black salt: Black salt (kala namik) is a unique salt that can give this easy tofu scramble an eggy taste as it contains sulfur compounds. (I didn’t use it in this recipe because it can be hard to find.)
- Nutritional yeast: This is another great addition to this recipe, but unnecessary. If you have it on hand though, it can make a great addition. If you have some on hand and want to add it, I recommend adding 2-3 teaspoons to your vegan scramble.
- Turmeric: I do use turmeric in this recipe. It gives these vegan scrambled eggs their rich yellow color to mimic a traditional egg. That being said, if you don’t have any on hand, it's okay to omit it
- Fridge: Store this simple vegan scramble in an airtight container in the fridge for up to 4-5 days.
- Freezer: These tofu scrambled eggs freeze really well. Store in an airtight container freezer-safe container for up to a month.
Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 180mg | Potassium: 12mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 1mg
