Tofu Scramble Recipe
American · Main course · 15 min total
A vegan alternative to scrambled eggs, this tofu scramble is savory, satisfying, and packed with protein. Perfect for a hearty breakfast or brunch.
5
min prep
min prep
10
min cook
min cook
2
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 block (14-16 oz) extra-firm tofu, drained and pressed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon kala namak (black salt) or regular salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
- 2 tablespoons unsweetened plant milk (optional)
Instructions
- Press the tofu for at least 15 minutes to remove excess water. Crumble into small pieces using your hands or a fork.
- In a small bowl, mix nutritional yeast, turmeric, kala namak, garlic powder, onion powder, and black pepper.
- Heat olive oil in a non-stick skillet over medium heat. Add onion and bell pepper, sauté for 3-4 minutes until softened.
- Add crumbled tofu to the skillet and cook for 2-3 minutes, stirring occasionally.
- Sprinkle the spice mixture over the tofu and stir well to coat evenly. Cook for another 3-4 minutes until heated through and slightly golden.
- For a creamier texture, stir in plant milk and cook for 1 more minute. Adjust salt and pepper to taste.
Tips
- Kala namak (black salt) gives an eggy flavor; omit if unavailable and use regular salt.
- Add spinach, mushrooms, or other veggies for extra nutrition.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
AI estimate may be inaccurate · Terms