Vegan Tofu Scramble
This vegan tofu scramble offers a creamy, flavorful, and protein-packed alternative to traditional eggs, made with simple ingredients and spices that deliver an authentic eggy taste. It’s quick to prepare and ideal for breakfast or brunch
Equipment
- 1 Large Nonstick Frying Pan
- 1 Silicone Spatula
- 1 Cutting Board
- 1 Heavy Object (Cookbook or Plate) for pressing tofu
- 1 Mixing Bowl
Ingredients
- Ingredients
- 1 block 14–16 ounces / 400–454 grams firm tofu
- ¼ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon crushed chipotle chili flakes
- ½ teaspoon kala namak Indian black salt, plus extra for finishing
- Freshly ground black pepper to taste
- 1 tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup 120 ml full-fat oat milk or any creamy plant-based milk
- 1 tablespoon olive oil or preferred cooking oil
- Sea salt or kosher salt as needed
Instructions
- Preparing the Tofu for Cooking: Begin by draining your block of firm tofu to remove as much moisture as possible, which is essential for achieving a satisfying texture. Place the tofu on a cutting board lined with several layers of paper towels or a clean kitchen towel. Then, carefully place a heavy object on top—such as a large cookbook or a sturdy plate weighted with cans—to press out excess water. Allow the tofu to press for at least 15 minutes. This step helps the tofu absorb flavors better and prevents the scramble from becoming soggy.
- Creating the Flavorful “Eggy” Sauce: While the tofu presses, gather a medium-sized mixing bowl. Add the ground turmeric, garlic powder, onion powder, smoked paprika, crushed chipotle chili flakes, kala namak, freshly ground black pepper, tahini, and nutritional yeast into the bowl. Slowly pour in the oat milk, whisking continuously until the mixture becomes a smooth, creamy sauce with vibrant color. This sauce is the heart of the recipe, delivering the signature eggy flavor and rich texture.
- Crumbling the Tofu: Once pressed, remove the tofu from the board and gently crumble it into bite-sized chunks using your hands. Aim for pieces roughly the size of scrambled eggs—not too large, but not too fine—so they maintain a pleasant texture while cooking.
- Heating the Pan and Cooking the Tofu: Place a large nonstick frying pan over medium-high heat and add your olive oil or preferred cooking oil. Let the oil warm up until it shimmers but does not smoke. Add the crumbled tofu to the pan, spreading it out evenly. Allow it to cook without stirring too often for about 5 to 7 minutes, letting the tofu brown and develop a slightly crispy exterior. Occasionally, gently break up any large chunks with a spatula, but be careful not to over-mash it.
- Incorporating the Sauce and Finishing the Scramble: Reduce the heat to medium. Pour the prepared “eggy” sauce over the tofu, then gently fold the tofu and sauce together using a silicone spatula, ensuring every piece is well coated. Continue cooking the scramble for several minutes, stirring occasionally, until the mixture reaches your preferred consistency. For a dryer scramble, cook a bit longer; for a moister, creamier texture, reduce the cooking time to 30–60 seconds.
- Final Seasoning and Serving: Once cooked, sprinkle a few extra pinches of kala namak over the scramble to amplify the eggy flavor. Taste the dish and add sea salt or kosher salt if needed to enhance the seasoning. Serve immediately alongside your favorite toast, avocado, or fresh veggies. Leftovers can be reheated gently in a pan or microwave for a quick meal later.
- Optional Add-Ins: If you want to include leafy greens like baby spinach or kale, stir them into the pan right after adding the sauce. They will wilt quickly and add a boost of color and nutrition without overwhelming the dish.
Notes
- Tofu Texture: Firm tofu works best to replicate the texture of scrambled eggs. If unavailable, extra-firm tofu can be used but gently squeeze out excess moisture by hand instead of pressing to keep the scramble moist. For a softer scramble, silken tofu is an option but will yield a creamier texture.
- Kala Namak: This unique black salt is key for the signature eggy taste in the scramble. It’s best added after cooking as prolonged heat diminishes its flavor. Available at specialty or South Asian grocery stores and online.
- Add-ins: For extra nutrition and color, finely chopped baby spinach or kale can be stirred in right after adding the spice mixture. They will wilt quickly and blend seamlessly.
- Cooking Tip: Fry the tofu on medium-high heat without stirring too frequently to achieve a nicely browned surface, then gently fold in the sauce to coat evenly. Adjust cooking time based on your preference for a drier or wetter scramble.