Description
A delicious and flavorful vegan tofu scramble that’s perfect for breakfast or brunch. This recipe combines firm tofu with a blend of spices, nutritional yeast, and tahini to create a satisfying plant-based alternative to scrambled eggs.
Ingredients
Scale
Scramble Base
- 1 14- or 16-ounce (400/454g) block of firm tofu
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
- ½ teaspoon kala namak (Indian black salt), plus more to finish
- Freshly cracked black pepper, to taste
Flavor Enhancers
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) full-fat oat milk or other creamy plant milk
Cooking Oil & Seasoning
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt or kosher salt, to taste
Instructions
- Press and Crumble Tofu: Drain the block of firm tofu and press out excess water using a tofu press or by wrapping it in a clean towel and placing a heavy object on top for 10-15 minutes. Once pressed, crumble the tofu into bite-sized pieces using your hands or a fork.
- Prepare Spice Mix: In a small bowl, combine ground turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, and kala namak. This blend will provide the scramble with color and a smoky, savory flavor.
- Mix Wet Ingredients: In a separate bowl, whisk together the tahini, nutritional yeast, and oat milk until smooth and creamy. This mixture will add richness and a cheesy flavor to the scramble.
- Heat Cooking Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook Tofu Scramble: Add the crumbled tofu to the heated skillet and cook for about 3-4 minutes, stirring occasionally, until it starts to warm through and slightly brown.
- Add Spice Mix and Wet Ingredients: Sprinkle the prepared spice mix evenly over the tofu. Pour the tahini and oat milk mixture over the tofu as well. Stir continuously to coat the tofu evenly with the spices and sauce. Cook for an additional 5-7 minutes, stirring occasionally, until the tofu is heated through and the sauce has thickened slightly.
- Season to Taste: Add freshly cracked black pepper and sea salt or kosher salt to taste. Adjust kala namak if more eggy flavor is desired. Stir well to combine.
- Serve: Remove from heat and serve the tofu scramble warm, garnished with extra kala namak if desired. Enjoy with toast, avocado, or sautéed vegetables as a hearty breakfast or brunch option.
Notes
- Pressing tofu is essential to achieve the right texture and prevent your scramble from being watery.
- Kala namak (black salt) imparts an egg-like sulfur flavor, but if unavailable, regular salt can be used.
- This tofu scramble can be customized with additional veggies like spinach, bell peppers, or mushrooms for extra nutrition and flavor.
- Use full-fat oat milk or other creamy plant milk to enhance creaminess and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Keywords: tofu scramble, vegan breakfast, plant-based scramble, tofu recipe, dairy-free scramble, healthy breakfast