Seriously The Best Tofu Scramble Recipe
This Seriously The Best Tofu Scramble is a flavorful and protein-packed vegan breakfast alternative that mimics the texture and taste of scrambled eggs using firm tofu and a vibrant blend of spices. With a rich, eggy sauce made from kala namak and nutritional yeast, this tofu scramble delivers a satisfying, savory, and slightly smoky flavor, perfect for a quick and healthy meal any time of day.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Tofu
- 1 14- or 16-ounce (400/454g) block of firm tofu
Spices and Seasonings
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon chipotle chile flakes (crushed chipotle chilies)
- 1/2 teaspoon kala namak (Indian black salt), plus more to finish
- Freshly cracked black pepper, to taste
- Sea salt or kosher salt, to taste
Sauce and Oils
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- 1/2 cup (120 mL) full-fat oat milk or other creamy plant milk
- 1 tablespoon olive oil or cooking oil of choice
Instructions
- Press the tofu: Drain the tofu thoroughly. Line a cutting board with several layers of paper towels or a thin dish towel. Place the tofu on top and weigh it down with a heavy cookbook or a large plate weighted with cans. Press the tofu for 15 minutes to remove excess moisture.
- Prepare the eggy sauce: In a bowl, whisk together ground turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, freshly cracked black pepper, tahini, and nutritional yeast. Gradually pour in the oat milk while whisking until smooth and well combined, forming a rich, flavorful sauce.
- Crumble the tofu: After pressing, crumble the tofu by hand into chunks that are neither too large nor too small, aiming for a texture similar to scrambled eggs.
- Cook the tofu: Heat a large nonstick frying pan over medium-high heat and add olive oil. Once hot, add the crumbled tofu and fry for 5 to 7 minutes, stirring occasionally but allowing the tofu to brown lightly on the edges. Break up any large clumps gently but avoid mashing it into a fine crumble.
- Add the sauce and finish cooking: Pour the eggy sauce over the tofu and gently fold to coat all pieces evenly using a silicone spatula. Continue cooking until the tofu scramble reaches your preferred consistency: cook a few extra minutes for a dry scramble or 30 to 60 seconds for a wetter texture.
- Season and serve: Finish with a few shakes of kala namak for that characteristic eggy flavor. Taste and adjust salt with kosher or sea salt if needed. Reheat any leftovers in a frying pan or microwave before serving.
Notes
- Pressing the tofu is essential to remove water and achieve a better texture that absorbs flavors well.
- Kala namak (black salt) is key for mimicking the eggy flavor; do not omit it.
- You can substitute oat milk with any creamy plant milk, like soy or almond, for a different twist.
- For extra spice, increase chipotle flakes or add fresh chili.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
