Easy Vegan Tofu Scramble
This easy vegan tofu scramble is the perfect scrambled eggs substitute! Pair with a side of breakfast hash and vegan bacon for a complete meal.
Prep Time1 hour hr
Cook Time10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 183kcal
Drain tofu well. This usually takes about an hour, can do overnight so ready in the morning.To drain tofu: Use a tofu press or wrap the tofu block in a kitchen towel, place on a place and then rest a heavy bottom pot or cast iron skillet on top to remove excess water. In a bowl or on a plate, mash tofu with a fork to crumble. To another bowl, add non-dairy milk, melted butter (if using), turmeric, paprika, black pepper, garlic powder and onion powder. Set aside.
Add oil to a skillet over medium heat. Once hot, add onions and peppers and cook 3-5 minutes, or until softened, stirring often. Add in the crumbled tofu and stir around. Let cook for another 1-2 minutes, careful. not to burn.
Pour in the seasoned milk mixture and mix well until all the tofu has been coated. Cook for 3-5 minutes or util the liquid has been soaked up well.
Remove from heat, sprinkle on the black salt and serve.
*Nutritional facts are only estimates.
*Kala Namak is an Indian spice that has a strong sulfur taste that mimics eggs. It is crucial to achieving and eggy taste but not vital for the recipe overall.
Serving: 0.5cup | Calories: 183kcal | Carbohydrates: 12g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 129mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1564IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 2mg