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Vegan Tofu Scramble

Vegan Tofu Scramble

Vegan tofu scramble that tastes like eggs with 20g plant protein. 100% vegan, dairy free, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu drained and pressed 10 minutes
  • 2 tbsp olive oil
  • 1/2 medium yellow onion diced small
  • 2 cloves garlic minced
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kala namak black salt
  • 2 tbsp nutritional yeast
  • 2 tbsp unsweetened plant milk
  • 2 tbsp fresh chives chopped
  • black pepper to taste

Method
 

  1. **Press.** Drain tofu and press between paper towels for 10 minutes to remove excess water.
  2. **Crumble.** Crumble pressed tofu with a fork into small curd sized pieces.
  3. **Saute.** Heat olive oil in a skillet over medium heat. Cook onion 3 minutes until soft. Add garlic and cook 30 seconds.
  4. **Season.** Add crumbled tofu, turmeric, garlic powder, onion powder, and kala namak. Stir to coat.
  5. **Cook.** Cook 5 minutes, stirring occasionally, until the tofu is golden and warmed through.
  6. **Finish.** Stir in nutritional yeast and plant milk. Cook 1 more minute. Top with fresh chives and black pepper.

Notes

Press the tofu for 10 full minutes. Wet tofu makes a mushy scramble. Vegan swap: kala namak black salt replaces the eggy flavor, crumbled tofu replaces the eggs. Store leftovers in the fridge for up to 3 days.