Soft Tofu Scramble
The BEST soft tofu scramble. This easy vegan scramble is soft (no dry "eggs" here) and made with just a few ingredients!
- 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.
Feel free to add vegetables to your scrambled tofu. I love to add mushrooms, peppers, spinach or onions. If you decide to add vegetables, start by cooking them in the same pan until softened, before adding the tofu. Them continue cooking the scrambled tofu as instructed.
For the closest thing to scrambled eggs, try using black salt. This salt is known to have an egg-like flavor. This recipe uses regular salt as it's more easily accessible, but feel free to use either salt to taste.
Every brand of tofu will be slightly different in texture. I love to use medium-firm tofu instead of firm tofu for softer "eggs". If you only have firm tofu, try adding water during cooking to soften it. You can also try medium tofu. I sometimes add water during cooking if the "eggs" are getting dry, no matter the tofu that I use. Add 1 tablespoon at a time.
The turmeric is mostly used for it's yellow color. If you skip it, you'll still get delicious tasting eggs with a lighter yellow color.