Vegan Tofu Scramble
This easy six-ingredient recipe makes the best creamy, tender, and flavorful tofu stir-fry. Perfect for a hearty vegan breakfast or snack!
Ingredients:
- 14 oz. tofu, pressed and excess water removed
- 1 tablespoon olive oil
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons almond milk (or any plant-based milk)
- 1/4 teaspoon black salt (kala namak)
- Chopped chives, basil, or parsley for garnish
Instructions:
- Add a tablespoon of olive oil to a pan and heat over medium heat.
- Crumble the tofu into the pan and sauté for 2-3 minutes.
- Add almond milk, ground turmeric, black salt, and ground black pepper. Mix well.
- Cover and cook for 3-4 minutes.
- Remove the cover, turn off the heat, and mix everything well together.
- Garnish with chopped herbs.
- Serve hot and enjoy!
Notes:
- You can add additional vegetables like onions, garlic, ginger, spinach, kale, broccoli, or peppers for extra flavor and nutrition. Sauté them in oil before adding the tofu.
- Kala Namak, also known as Black Salt, adds an egg-like flavor to the tofu. If you don’t have it, regular salt can be used as a substitute.
Tofu Scramble makes a hearty vegan breakfast. This easy six-ingredient recipe makes the best creamy, tender, and flavorful tofu stir-fry.
Vegan scrambled tofu is an easy six-ingredient recipe that makes the best creamy, soft and flavorful tofu mix. This plant-based recipe makes a delicious breakfast or snack with all the flavors of the classic while being better for you and your family.
The best vegan alternative to scrambled eggs
I know a lot of people who are vegans who crave the fancy breakfast variety with scrambled eggs. When you choose an egg-free, dairy-free diet, it’s hard to switch to soft and fluffy omelets for the perfect start to the day.
This recipe is the perfect alternative to make a hearty and perfectly textured breakfast that resembles scrambled eggs. Adding black salt gives it a Sulfur similar to the typical taste of eggs. Ideal for vegans who miss eggs.
I won’t claim it’s 100% substitution, but it’s so good you won’t miss the traditional egg scramble. This tofu mix is a soul-satisfying protein-rich breakfast fit for a vegan, dairy-free, and egg-free diet.
A breakfast plate filled with whipped tofu, toast, avocado, and diced tomatoes.
Scrambled Tofu
This recipe makes the best whipped tofu. It’s easy to whip up a normal weekday morning. You can use this soft, fluffy and delicious whipped tofu in a variety of dishes. I like to use it as a filling for vegan breakfast tacos and burritos.
My favorite way to enjoy whipped tofu is on a slice of toast with freshly ground black pepper and a swirl of sriracha on top. Top with chopped fresh chives or basil makes it gourmet and flavorful, so add it if you have it on hand.
Plant Based Breakfast
Tofu scramble makes the ultimate plant-based breakfast. It’s a hearty, satisfying, protein-packed breakfast that’s guaranteed to keep you full for a long time.
We like savory breakfast in my family. So, this tofu stir is super kid-friendly and well-liked. I feel good while making and serving. It’s nutritious, high-protein and packed with clean-eating ingredients.
Close-up showing the perfectly textured golden hue of the tofu pieces.
This protein-rich blend recipe
Vegetarian
vegan
does not contain dairy
without nuts and
gluten free.
Which tofu is best for mixing tofu?
I prefer to use firm or extra firm tofu. If you can easily find extra firm silky tofu, that’s even better. It’s a personal preference but I like to mash it up and remove most of the water before crumbling it. The extra firm tofu helps the crumbs hold their shape while you cook them.
It’s a personal preference but I like the crumbled tofu texture over the crushed mushy texture. So, you choose the type of tofu and accordingly whether to take water from it.
how to shred tofu
Tofu crumbles easily. So you can just use your hands and shred it to the size you want. You can make it directly in the pan or in advance. You can also use a potato masher for mashing. Or even pressing with a fork works.
Vegan Tofu Scramble is served as breakfast.
Contents :
All you need are six ingredients: Tofu, turmeric powder, milk (plant-based—use almond or soy), oil, black pepper, and kala namak (Indian Sulfur salt). The exact measurements are listed on the recipe card towards the end.
Crumbled extra firm tofu. Press and remove excess water before use.
Milk – For a creamy moist texture. I used almond milk
Turmeric – warm, earthy flavors and beautiful golden color. Anti-inflammatory and antioxidant properties are an added bonus. It adds a pleasant aromatic depth to the delicious aroma of Scramb.
Kala Namak / Black Salt – Indian Sulfur salt is an ancient mineral rock salt. It has a strong and pungent odor. Add Amazon Affiliate Link here to buy black salt online. Few go a long way and last long. You want to keep this salt in your spice repertoire for that unique flavor.
Oil – I like to use a tablespoon of extra-virgin olive oil to spice up tofu. You can skip this if you follow the WFPB lean diet.
Black Pepper and chopped fresh herbs for flavors and freshness.
Additional Vegetables
The recipe mixes up basic but delicious tofu. You can add a few more vegetables to make it more fibrous and healthy. Chopped onions, a few cloves of minced garlic, minced ginger, fresh spinach or kale, chopped broccoli or peppers, chopped tomatoes are good additions. To make this recipe, sauté them in warm oil before adding the tofu. For herbs, coriander or rosemary also work nicely.
Ingredients used to make delicious whipped tofu.
How to make tofu stir-fry?
Add a tablespoon of olive oil to a pan and heat over medium heat.
Add the crumbled tofu to the pan, sauté and cook for 2-3 minutes.
Add milk, turmeric, black salt and ground black pepper. Mix everything well.
Cover and cook for 3-4 minutes.
Remove the cover. Turn off the heat. Mix it well.
Add chopped cilantro or parsley to garnish. Serve hot and enjoy!
Contents
14 oz. tofu – press and remove excess water
1 tablespoon of olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 tablespoons of milk – I used Almond Milk
1/4 teaspoon black salt (kala namak, Indian Sulfur black salt)
Chopped chives, basil or parsley to garnish
Instructions
Add a tablespoon of olive oil to a pan and heat over medium heat.
Add the crumbled tofu to the pan, sauté and cook for 2-3 minutes.
Add milk, turmeric, black salt and ground black pepper. Mix everything well.
Cover and cook for 3-4 minutes.
Remove the cover. Turn off the heat. Mix everything well together.
Add chopped herbs for garnish. Serve hot and enjoy!
Notes
The recipe mixes up basic but delicious tofu. You can add a few more vegetables to make it more fibrous and healthy. Chopped onions, a few cloves of minced garlic, minced ginger, fresh spinach or kale, chopped broccoli or peppers, chopped tomatoes are good additions. Saute it in warm oil for a few minutes before adding the tofu.
Kala Namak, also called Black Salt, is Indian Sulfur salt. It has a strong Sulfur and pungent odor. It gives an egg-like flavor. Few go a long way and last long. You want to keep this salt in your spice repertoire for that unique flavor. If you don’t have it ready, use regular salt.
