The Best Scrambled Tofu
Creamy & Flavourful Scrambled Tofu – The Best Vegan Breakfast
This rich and creamy scrambled tofu is the ultimate egg-free alternative—comforting, full of flavour, and high in plant protein.
It’s my go-to weekend breakfast and never gets boring! Enjoy it on toast, in tacos, or wrapped in a burrito for a satisfying start to your day.
Prep
15 mins
Cook
15 mins
Total
30 mins
Serves
2 ppl
Ingredients:
300gr of Tofu pressed
1/4 tsp of ground Turmeric
1/4 tsp of smoked Paprika
½ tsp of Garlic powder
½ tsp of Onion powder
½ tsp of Black Salt (Kala Namak)
2 Tbsp of Nutritional Yeast
1 Tbsp of Tahini
½ cup of Soy milk
freshly cracked black pepper
1 pinch of chilli powder to taste
1 handfull of coriander to garnish
Instructions step by step:
Step 1 – Press the tofu for 15 minutes (see notes). Then crumble it into medium-sized chunks with your hands. No need to make them too small—you can break them down more while cooking.
Step 2 – Add the tofu chunks into a medium hot non stick fry pan. Leave the chunks undisturbed for a few minutes until they get slightly golden.
Step 3 – In a small bowl, combine the spices and tahini. Gradually add the plant milk, whisking until smooth and well blended.
Step 4 – Lower the heat and pour the spice-milk mixture over the tofu. Stir until all the tofu is coated.
Step 5 – Cook for 4-5 minutes. Add chopped rainbow chard, spinach, or any veggies you have on hand, or leave it plain.
Step 6 – Serve on toast with chopped coriander, sprouts, and radish. Also great in wraps or tacos!
About these Ingredients:
Tofu: Firm or extra-firm tofu works best. Press it for 15 minutes with a heavy pan wrapped in a tea towel. Tofu is a great source of plant-based protein and contains all essential amino acids.
Nutritional Yeast: Often called “nooch,” this vegan staple adds a cheesy, umami flavour to dishes. Packed with protein, vitamins, minerals, and antioxidants, it may help lower cholesterol and protect against cellular damage. It’s perfect for thickening sauces, soups, and stews.
Black Salt (Kala Namak): This unique salt gives tofu its “eggy” flavour. While you can use regular salt, Kala Namak adds a distinct sulphurous, egg-like aroma. It’s a key ingredient in this recipe for that authentic taste. Though I avoid salt generally, this is one of my exceptions.
Tahini: Tahini adds a creamy, nutty richness that brings everything together. It’s our sole source of healthy fats, providing indulgence without compromising on nutrition.
The Best Scrambled Tofu
Equipment
- frying pan
Ingredients
- 300 gr Tofu pressed
- 1/4 tsp ground Turmeric
- 1/4 tsp smoked Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Black Salt (Kala Namak)
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Tahini
- 1/2 cup plant milk (I'm using Soy Milk)
- freshly cracked black pepper
- 1 pinch Chilli powder to taste
- 1 handful Coriander to garnish
Instructions
- Crumble the pressed tofu into chunks with your hand, not too small, you can break them further in the pan if you wish.
- Add the tofu chunks into a medium hot non stick fry pan. Leave the chunks undisturbed for a few minutes until they get slightly golden.
- Slowly add the plant milk to the spices and tahini, whisk until it is all mixed and smooth.
- Lower the temperature and pour the spices/milk sauce into the tofu to coat. Keep mixing until all the tofu chunks are covered.
- Let it cooked for 4-5 minutes. I add some Rainbow Chard finely chopped leaves and stalks. You can add Spinach or whatever veggies you have at home.
- I like mine on a slice of toast with some chopped coriander, topped with Sprouts and some radish.
Notes
- protein pack |
- tofu |
- gluten free |
- vegan
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.