Here's a simple vegan tofu scramble recipe that's savory, satisfying, and works wonderfully as a plant-based alternative to scrambled eggs. It's quick to make, customizable, and packed with protein.
Ingredients (serves 2):- 1 block (14 oz / 400 g) firm or extra-firm tofu, drained and patted dry
- 1 tablespoon olive oil (or a splash of water for oil-free)
- ¼ teaspoon turmeric (for colour)
- 2 tablespoons nutritional yeast (adds umami and depth)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2–4 tablespoons plant-based milk or water (to moisten and fluff)
- Optional: pinch of black salt (kala namak) for an eggy flavour
Optional Add-ins:
- Chopped veggies (onion, bell pepper, spinach, mushrooms, tomatoes)
- Fresh herbs (parsley, chives, cilantro)
- Crumble the Tofu: Using your hands or a fork, crumble the tofu into bite-sized, scrambled-egg-sized pieces.
- Sauté (if using oil): Heat oil in a pan over medium heat. Add optional chopped veggies first (like onions or peppers) and sauté for 2–3 minutes until slightly soft.
- Add Tofu & Spices: Add the crumbled tofu to the pan. Sprinkle in turmeric, nutritional yeast, garlic powder, onion powder, salt, and pepper. Stir well to coat evenly.
- Moisten & Stir: Add plant-based milk or water a tablespoon at a time to loosen the scramble and keep it from drying out. Cook for 5–7 minutes, stirring occasionally until heated through and slightly golden.
- Finish & Serve: Taste and adjust seasoning. For a more “eggy” flavor, sprinkle a pinch of black salt (kala namak) just before serving.
Serving Suggestions:
- Serve in breakfast burritos, tacos, or on toast
- Pair with sautéed greens or roasted potatoes
- Use as a filling for wraps or grain bowls