Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!
This recipe is from Simple Vegan Blog - You can find so may more incredible recipes and ideas on their website and social media!
SCRAMBLED TOFU
Section 1: Ingredients
INGREDIENTS
8 ounces firm tofu (225 g)
1/4 tsp salt, see notes
1/4 tsp turmeric powder, see notes
1/8 tsp ground black pepper
Section 2: INSTRUCTIONS
Chop the tofu and use a fork to crumble it into bite-sized pieces.
Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months.
Notes:
Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it an eggy taste.
If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp of turmeric powder, then try the tofu scramble and add more of it if needed.
Add your favorite spices, veggies, or ingredients.
Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
To make this recipe, I’d use firm or extra-firm tofu instead of silken tofu.
If you’re oil-free, just make this tofu scramble recipe with some water or vegetable stock instead.
Enjoy!