Easy Tofu Scramble
This basic tofu scramble has a texture similar to scrambled eggs but it’s completely vegan! Tofu scramble is a plant based breakfast option that you will come back to again and again.
Servings: 4 servings
- 14 ounces firm tofu*
- 1/4 teaspoon turmeric (optional, this is for color)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black salt** or sea salt
- 2-4 tablespoons unsweetened plant based milk or water
Start by crumbling the tofu into a non-stick or cast iron pan. Use your hands and crumble it up into scrambled egg sized pieces. There is no need to press the water out of the tofu, as the water in the tofu will help keep the scramble moist. Sprinkle turmeric, garlic powder and salt over the tofu.
Heat the pan over medium-high heat and stir the spices and the tofu together until the tofu is completely coated and has a hue similar to scrambled eggs. Add 2 tablespoons of plant based milk or water to the pan and cook until heated through. If the scramble seems dry after adding the milk, add more milk a tablespoon at a time until your desired consistency is reached. The scramble should not be dry and have a bit of moisture to retain its “eggy” texture.
Taste the scramble and season with more salt or garlic powder as desired. Serve warm. Enjoy!
*Tofu generally comes in sizes ranging from 12-16 ounces. A couple ounces won't make a huge difference. Just use the whole block of whatever you have. Adjust the spices to taste at the end. You may need a bit more salt and garlic.
**I highly recommend using black salt, also called kala namak, which has a distinct egg flavor. This is the key to making your tofu scramble taste just like scrambled eggs! If you don't have black salt, regular salt will work just fine, but I recommend seeking it out sometime in the future. It is magical! I use The Spice Lab brand.
Calories: 86kcal | Carbohydrates: 3g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 305mg | Fiber: 1g | Sugar: 1g | Calcium: 133mg | Iron: 1mg