The BEST soft tofu scramble. This easy vegan scramble is incredibly soft (no dry “eggs” here) and made with just a few ingredients! This recipe is from my Cooking with Legumes eBook.
Do you have tofu in your fridge at the moment? Are you out of eggs? If so, I have the best recipe for you.
To be honest, I didn’t use to like tofu scramble so much. Every recipe I made turned out dry or tasteless. This all changed when I created this recipe for my Cooking with Legumes eBook last summer. Trust me, this tofu scramble is full of flavor and has the perfect soft texture you love from scrambled eggs. Not to mention, it’s all done in less than 15 minutes.
How to Serve your Tofu Scramble
There are so many ways to make and serve this tofu scramble. Here are some of my favorites:
- Plain and simple.
- Mixed with sautéed vegetables – Mushrooms, peppers, onions and spinach are the best!
- On buttered toasts, maybe with avocado
- In a breakfast skillet.
- Served with roasted potatoes, hashbrowns, toasts, vegan “sausage” or other brunch favorites.
- In a breakfast burrito or wrap.
- On breakfast tostadas.
The possibilities are endless! You can use it in place of scrambled eggs in so many recipes.
Whether you’re looking for a quick breakfast or a vegan option for your weekend brunch, this recipe is perfect. It would also be a great Easter brunch option!
You can get the Cooking with Legumes eBook here for more vegetarian and vegan recipes using tofu, beans, lentils and more. It’s currently on sale for those looking for easy recipes to make while we’re isolated at home.
Soft Tofu Scramble
- 1 tablespoon olive oil
- 1 block (350-450g) medium-firm tofu, drained
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, more or less to taste
- Pepper to taste
- Heat oil in a large non-stick skillet. Crumble the tofu and transfer to the skillet.
- Stir in the nutritional yeast, garlic powder, turmeric and salt.
- Cook for 8-10 minutes or until you have a soft scramble. If the scramble is getting dry, add water, 1 tablespoon at a time.
- Sprinkle with pepper. Serve immediately or store the leftovers in an airtight container in the fridge for up to 3 days.
If you make this tofu scramble, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!