Vegan Tofu Scrambled Eggs

These Vegan Tofu Scrambled Eggs are perfect for a plant-based breakfast. This recipe uses minimal ingredients and simple steps, but it is PACKED with flavor! In just 5-minutes you can have these tofu scrambled eggs on your plate!

One of the best things about this recipe is that it basically comes down to using just 1 block of tofu and 4 main seasonings. That's it! Seems simple enough, but my secret to getting the perfect crumbly texture is to use a potato masher. Don't have one? Don't worry. You can easily crumble the tofu with your hands. However, the potato masher gives a quick and hands-free approach that yields the perfect texture every time!

For the seasonings, we really just stick to the essentials here. However, in any vegan egg type of dish I like to add just a small pinch of Kala Namak, or black salt. It has a unique eggy, almost sulfuric taste to it. That being said, I use such a small amount that you don't need to worry if you don't have any. Just omit and move on!

Why Make this Recipe?

1. Hearty Breakfast: Many people who are new to plant-based eating find it hard to get filling and healthy breakfasts quickly. This tofu scramble recipe is full of protein and it only takes 5 minutes!
2. Simplicity: You can have a vegan breakfast ready that doesn't require soaking oats overnight or making vegan waffle batter. Just crumble up some tofu and whip it up faster than regular eggs!

What Do I Need to Make this Recipe?

Ingredients

• Extra Firm Tofu: With almost all tofu dishes, extra firm tofu is going to be the easiest to work with. This dish can be done with firm or even medium-firm tofu, but try to use Extra firm if you can!
• Turmeric: Ground turmeric gives this dish the classic yellow color. Luckily, turmeric doesn't have a super-strong flavor on its own, so add more if you feel you need more color! Just be careful, it will stain!
• Onion and Garlic Powder: Essentials for any dish! These add a great flavor to this vegan tofu scramble
• Kala Namak (Black Salt): Just a pinch for the eggy flavor! If you don't have any, don't worry! Just omit it.
• Salt & Pepper
• Cooking oil of choice: I used Olive Oil, but anything will work!

Tools:

• Potato Masher
• Non-stick pan

How to Make this Recipe:

Step 1: Heat the Oil & Mash the Tofu

Heat ½ tablespoon of the cooking oil of your choice. Add the lightly patted down (no need to press!) block of tofu to the pan once warm.

Take the potato masher and press down until the block begins to crumble. Continue this until the block is entirely crumbled.

If using your hands, just break apart the tofu and crumble it right into the pan.

Step 2: Saute the Tofu Crumbles

On medium heat, sauté the tofu in the oil until is becomes cooked or heated through.

Some of the tofu liquid may evaporate during this part, but you don't want to let it cook until it gets crispy.

Step 3: Season the Tofu Scramble

With the tofu still in the pan, sprinkle in ½ teaspoon turmeric, ¼ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon, or just a pinch, of the Kala namak black salt (optional).

Keep stirring until all the seasoning is well-combined and the tofu scramble becomes yellow in color.

Season with salt and pepper and serve!

Expert Tips:

• If you prefer a creamier soft-scramble, adding 1 tablespoon of vegan mayonnaise or almond milk will make this scramble smoother and runnier.
• Feel free to spice it up with some sriracha, red pepper flakes, or even chili powder!
• If you prefer a less creamy scramble, where the pieces are dryer and chunkier, I recommend pressing a little bit of liquid out of the tofu and cooking at a slightly higher heat.

Recipe FAQs:

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