Tofu scramble
Servings: 2 people
- 1 tablespoon (15 grams) olive oil
- 8 ounces (250 grams) firm tofu
- ¾ cup (180 grams) non-dairy milk plain and unsweetened. We recommend oat or soy milk.
- ½ teaspoon turmeric powder
- ¾ teaspoon salt or more to taste
- 2 twists black pepper
- ¼ teaspoon black salt or kala namak. Optional for an eggy flavor. Add more for more eggy taste.
- Warm up the oil in a nonstick pan, then crumble the tofu with your hands and add it to the pan.Season with salt and pepper and fry on medium heat for 5 minutes stirring often.
- Add unsweetened plant milk, turmeric powder, and kala namak.
- Stir and cook on medium heat until the tofu scramble has a creamy and soft texture (3 to 5 minutes). Don't overcook or it'll dry out.Taste and adjust for salt before serving.
SERVING SUGGESTION
- Serve on toasted bread or in a wrap with sliced avocado, chopped cilantro or parsley, and roasted or air fried veggies on the side.
VARIATIONS
- Check out the variation chapter above to learn how to make this with mushrooms, spinach, or to turn it into a delicious vegan breakfast burrito.
Nutrition information is an estimate for 1 serving of tofu scramble out of 2 servings, without bread or toppings.
ADD FLAVOR WITH
To add more flavor to this tofu scramble recipe pick one or more from:
- Nutritional yeast - 1 to 2 tablespoons.
- Garlic powder - 1 to 2 teaspoons.
- Onion powder - 1 teaspoon.
- Fresh dill, chives, or spring onions - chopped, 1 to 2 tablespoons.
- Cumin - 1 teaspoon.
- Chipotle powder - 1 teaspoon.
- Chili powder - 1/4 teaspoon.
- Dried oregano - 1 teaspoon.
- Tahini sauce.
- Guacamole or avocado spread.
- Vegan sour cream.
- Tomato confit or caramelized onions.
- Lime, cilantro, jalapeños, and hot sauce.
- Roasted mushrooms or air fryer mushrooms.
- Roasted potatoes or air fryer potatoes.
- Roasted sweet potatoes or air fryer sweet potatoes.
- Mixed roasted vegetables.
- Roasted cauliflower or air fryer cauliflower.
- Roasted asparagus or air fryer asparagus.
