Vegan Tofu Scramble
A hearty, protein-packed tofu scramble seasoned to perfection, proving breakfast can be both plant-based and outrageously delicious.
Ingredients
For the Scramble:
- 1 block 14 oz firm tofu, drained and crumbled
- 1 tbsp olive oil or vegan butter
- 1/2 tsp turmeric for that classic yellow color
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1/4 cup plant-based milk for extra fluffiness
- 1/2 tsp black salt kala namak for an eggy flavor
- Black pepper to taste
Optional Add-ins:
- 1/2 cup spinach
- 1/4 cup diced bell peppers
- 1/4 cup chopped mushrooms
- 1/4 cup cherry tomatoes halved
- 1 tbsp chopped fresh herbs parsley or chives
Instructions
- Heat oil in a frying pan over medium heat.
- Crumble the tofu into the pan, breaking it into bite-sized pieces.
- Stir in turmeric, garlic powder, smoked paprika, and nutritional yeast, coating the tofu evenly.
- Pour in the plant milk and soy sauce, stirring to keep things creamy.
- Add black salt and black pepper, tasting as you go for that egg-like kick.
- Toss in any optional veggies, cooking for another 2–3 minutes until softened.
- Remove from heat and sprinkle fresh herbs on top.
- Serve hot, with toast, avocado, or stuffed in a breakfast burrito.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 25%
- Calcium: 20%
- Vitamin B12: 15%
- Magnesium: 12%
- Potassium: 10%
Additional Notes & Tips
- Want a softer scramble? Use silken tofu instead of firm.
- Looking for extra spice? Add a pinch of cayenne or red pepper flakes.
- Trying to impress someone? Serve it with fresh avocado and toasted sourdough.
- Leftovers? They reheat beautifully, but let's be real—you won’t have any.