Description
A flavorful and protein-packed tofu scramble that mimics traditional scrambled eggs, perfect for a healthy vegan breakfast or brunch. This recipe uses firm tofu, seasoned with nutritional yeast and spices, and cooked to a crispy, golden texture with a creamy, savory sauce.
Ingredients
Scale
Tofu Scramble
- 1 (14-oz.) pkg. firm tofu
- 1/2 cup soy milk
- 1 tbsp. nutritional yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 1/4 tsp. ground turmeric
- Freshly ground black pepper, to taste
- 2 tbsp. vegetable oil
- 1 tsp. kosher salt
For Serving
- Thinly sliced scallions
Instructions
- Press the tofu: Slice the tofu block in half parallel to the cutting board and place each half on a small baking sheet lined with three layers of paper towels or a clean dish towel. Top with another triple layer of paper towels and press firmly to remove moisture. Discard the paper towels, replace with fresh ones, and place a heavy skillet or baking sheet weighted with a can on top. Let sit for 20 minutes to expel excess moisture.
- Prepare the seasoning mixture: In a small bowl, whisk together soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and freshly ground black pepper until well combined.
- Crumble the tofu: Remove the paper towels from the tofu and discard. Crumble the tofu into roughly 1/2-inch pieces in a medium bowl, breaking it up evenly for cooking.
- Cook the tofu: Heat vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu is crisp and browned in places, about 4 to 5 minutes.
- Add the seasoned soy milk: Reduce heat to medium. Whisk the seasoned soy milk mixture again to recombine, then pour it into the skillet with the tofu. Cook, stirring occasionally with a rubber spatula, until most of the moisture has evaporated and the sauce coats the tofu evenly, about 1 minute. For a saucier scramble, cook only about 30 seconds until some moisture remains.
- Serve: Divide the tofu scramble among plates and top with thinly sliced scallions for a fresh, bright finish.
Notes
- Pressing the tofu thoroughly is key for achieving a firm, scramble-like texture.
- Adjust the chili powder amount to suit your spice preference.
- Nutritional yeast adds a cheesy flavor and is optional if unavailable.
- For a gluten-free version, ensure all seasonings and soy milk are certified gluten-free.
- Serve with toast or sautéed vegetables for a complete breakfast.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
Keywords: tofu scramble, vegan breakfast, plant-based protein, vegan eggs, tofu recipes, healthy breakfast, vegan brunch
