Description
Tofu scramble, scrambled tofu, tofu scrambled eggs –– whatever you call it, it's time you learn how to make it. Tofu scrambled eggs make for a fantastic savory, high protein vegan breakfast, and it couldn't be an easier recipe to master!
Ingredients
Scale
- 14 oz firm (or extra firm) tofu
- 2 tbsp vegan butter or olive oil
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- ¾ tsp kosher salt
- Pepper to taste
Instructions
- Remove tofu from packaging, draining excess liquid. Lightly pat dry with a clean dish towel or paper towel. You don't need to remove all of the moisture - just enough so the scrambled tofu isn't too watery.
- Using your hands, crumble the tofu into a mixing bowl. Add in nutritional yeast, turmeric, salt and pepper and stir well to coat.
- Heat a skillet over medium-low and add vegan butter or oil. Once hot, add tofu to pan and cook for 5 minutes, stirring often to prevent burning. Taste and adjust seasoning as desired.
Notes
See blog post for 3 additional recipe ideas/add-ins, including a Greek Tofu Scramble, a Cheesy Herbed Tofu Scramble and a Curry-Spiced Tofu Scrambled with Potatoes and Chickpeas.
Other add-ins include vegan cheese, hot sauce, spices, fresh or dried herbs, etc.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetope
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 0.9 g
- Sodium: 541.7 mg
- Fat: 21.5 g
- Saturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 7.6 g
- Fiber: 3.6 g
- Protein: 21.5 g
- Cholesterol: 0 mg