Amazing Soft Tofu Scramble
The BEST soft tofu scramble. This easy vegan scramble is a delicious alternative to eggs and the perfect egg-free option for breakfast or brunch. Plus, it's ready in less than 15 minutes with minimal ingredients.
Servings 2
Ingredients
- 1 tablespoon olive oil
- 1 block (350-450g) medium-firm tofu, drained
- 1-2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, more or less to taste
- Pepper to taste
Instructions
- Heat the oil in a large non-stick skillet over medium-heat. Crumble the tofu and transfer to the skillet.
- Add the nutritional yeast, garlic powder, turmeric and salt, stirring after adding each ingredient to ensure that it's well combined.
- Cook for 5-8 minutes or until you have a soft scramble. If the scramble is getting dry, add water, 1 tablespoon at a time. This shouldn't be necessary.
- Sprinkle with pepper. Serve immediately or store the leftovers in an airtight container in the fridge for up to 3 days.
Notes
To Make a Veggie Tofu Scramble: If you decide to add vegetables, start by cooking them in the same pan until softened, before adding the tofu. Then continue cooking the scrambled tofu as instructed. Just keep in mind that this will dilute the flavor and you might want to add a bit more salt. I love to add a bit of mushrooms, peppers, spinach or onions, but my favorite is a plain scramble.
I love using a generous amount of nutritional yeast and I usually go for 2 tablespoons. If you prefer a lighter nutritional yeast (cheesy) flavor, start with 1 tablespoon and increase as needed.
For the closest thing to scrambled eggs, try using black salt. This salt is known to have an egg-like flavor. I haven't tried this myself, but if you have some on hand, feel free to substitute some of the regular salt with this one. Play around with it until you find a quantity that works for you.
Every brand of tofu will be slightly different in texture. I love to use medium-firm tofu instead of extra-firm tofu for softer "eggs". If you only have extra-firm tofu, try adding water during cooking to soften it. I recommend 1 tablespoon at a time until you get your desired texture.
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. However, it does add a light flavor and I do recommend using it.