Tofu scramble

5 from 3 votes

Tofu scramble is the perfect breakfast and brunch recipe. Its texture is soft and creamy, just like really good scrambled eggs.

Our recipe is easy to make with a few simple ingredients, and you can serve it with your favorite veggies, or even better on toast with avocado.

Prep Time1 min

Cook Time5 mins

Total Time6 mins

Course: Breakfast, Brunch, Main Course

Cuisine: International

Keyword: tofu

Servings: to 3 people

Calories: 135kcal

Author: Nico

9 ounces firm tofu (a tofu block around that size, not a problem if it's a little more or less)
¾ cup unsweetened plant milk soy, oats, cashew, etc
¼ teaspoon turmeric powder
½ teaspoon salt or more to taste
2 twists black pepper
¼ teaspoon black salt optional for an eggy flavor. Add more for more eggy taste.

Crumble the tofu with your hands and put it in a non-stick pan on medium-high heat.
Add the unsweetened plant milk.
The milk will make the scrambled tofu softer and moist, similar to scrambled eggs
Add the turmeric powder to give the scrambled tofu a yellow color.
Season with salt, black pepper, and optionally with black salt or Kala namak, a rock salt that tastes like egg.
Cook on medium-high heat until the pan is dry. It should take about 5 minutes.

We like to serve scrambled tofu on toasted bread. Add some avocado slices on the bread, scrambled tofu on top, some freshly chopped parsley, chives, or green onions.
Then you can add some roasted tomatoes and roasted portobello mushrooms on the side, and a drizzle of olive oil to make it a complete and fulfilling breakfast.

Nutritional information is for the scrambled tofu only, without the serving suggestion.

See variations chapter for more ideas.