Easy Vegan Tofu Scramble

5 from 5 votes

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

Cook Time10

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 183kcal

Author: Andrew Bernard

Ingredients

14 oz extra firm tofu
½ yellow onion, diced
1 red bell pepper, diced
⅔ cup non-dairy milk
2 tablespoon vegan butter, melted (optional)
2 tablespoon nutritional yeast (more to taste)
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon oil (or use more vegan butter)
½ teaspoon black salt (kala namak)

Instructions

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.

Video

Notes

*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.

Nutrition