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10-Minute Vegan Tofu Scramble
Extra-firm tofu provides the perfect blank slate for this plant-based breakfast staple. By crumbling the blocks by hand, you'll create a satisfying texture that closely mimics traditional scrambled eggs. Nutritional yeast and black salt deliver a deep, savory flavor profile, while a touch of turmeric adds a bright golden hue. Serve it alongside toast, or fold it into morning wraps and breakfast bowls for a protein-packed start to your day.
Equipment
- Skillet
Ingredients
- 30 MINUTES OR LESS
- 2 (14- to 16-ounce) packages extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon Himalayan black salt or kala namak
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- 2 tablespoons olive oil or vegan butter
Instructions
- 1Drain the extra-firm tofu and transfer it to a medium mixing bowl. Break the blocks apart with your hands, crumbling the tofu until the pieces mimic the size and texture of scrambled eggs.
- 2Sprinkle the nutritional yeast, black salt, turmeric, onion powder, sea salt, and white pepper over the crumbled tofu. Toss everything together gently so the spices coat the tofu evenly.
- 3Warm the olive oil or vegan butter in a skillet over medium heat for roughly 30 seconds.
- 4Transfer the seasoned tofu to the hot skillet. Cook for 3 to 5 minutes, stirring delicately, until the mixture develops light browning in spots and takes on the golden color of cooked eggs. Don't over-stir, so the tofu has a chance to brown properly.
Notes
- Ingredient tip: Use extra-firm tofu for the best results, as softer varieties won't hold the proper scrambled texture.
- Flavor secret: Black salt (kala namak) is highly recommended for its distinct sulfurous flavor that closely mimics real eggs.
- Variations: Fold in previously sautéed vegetables like mushrooms, peppers, and onions for a heartier meal.
Recipe Details
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