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Scramble tofu

The Best Scrambled Tofu

Marisa Marques
Creamy & Flavorful Scrambled Tofu – The Ultimate Vegan Breakfast
This scrambled tofu is so rich, creamy, and flavourful that it will completely change how you see tofu! Warmly spiced and ultra-comforting, it’s the perfect egg-free alternative for a hearty breakfast or brunch.
I make this every weekend, and it never gets old! Enjoy it in tacos, burritos, or simply on toast for a delicious and protein-packed start to your day.
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Prep Time 5 minutes
Cook Time 15 minutes
Tofu Pressed 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 2 people
Calories 213 kcal

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

Black Salt or Kala Namak is a kiln-fired rock salt with a sulphurous, is what make this tofu so eggy. if you don't have it you can use normal salt or no salt at all.