Description
A quick and delicious vegan tofu scramble that mimics the texture and flavor of traditional scrambled eggs, perfect for breakfast or meal prep.
Ingredients
Scale
- 400 g (14 oz) extra-firm tofu
- 15 ml (1 tbsp) olive oil or neutral oil
- 1 small yellow onion (~70 g / 2.5 oz)
- 1 clove garlic
- 75–100 g (2.5–3.5 oz) bell pepper or tomato (optional)
- 15 g (2 tbsp) nutritional yeast
- 1/4 tsp turmeric
- 1/4–1/2 tsp kala namak (black salt)
- Ground black pepper (to taste)
- 10–15 ml (2–3 tsp) soy sauce or tamari
- 5–10 ml (1–2 tsp) lemon juice or apple cider vinegar
- Fresh herbs (optional, e.g., chives, parsley, cilantro)
Instructions
- Press and crumble the tofu: Drain 400 g (14 oz) tofu and press for 10–20 minutes. Crumble into bite-sized curds.
- Sauté the aromatics: Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high heat. Add the onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for 30–45 seconds.
- Brown the tofu: Add crumbled tofu and cook for 4–6 minutes, allowing edges to turn golden.
- Season and build flavor: Lower heat, add nutritional yeast, turmeric, soy sauce, and kala namak. Stir for 1–2 minutes.
- Finish and brighten: If using, add bell pepper or tomato and cook for 2–3 minutes. Stir in lemon juice or vinegar and fresh herbs. Adjust seasoning to taste.
Notes
For best results, always press tofu to remove excess water. Adjust seasonings based on personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 170
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 0 mg