Start your day with a delicious Vegan Tofu Scramble, a simple yet delightful way to enjoy a healthy, plant-based breakfast.
Perfect for vegans and those just curious about plant-based eating, this dish is easy to make, full of flavor, and brimming with nutritional benefits. Let’s get cooking and bring some plant-powered goodness to your morning routine!
This Vegan Tofu Scramble is free from the most common allergens. It contains no dairy, eggs, or gluten. It can be nut-free if you choose a nut-free plant milk, making it an excellent choice for those with dietary restrictions or allergies.
I was never an egg eater for breakfast before going vegan, just occasionally. My favorite way to start the day was always more like tea, bread, and some spread on it, or maybe some oatmeal super basic.
But recently, I began to get bored eating the same thing every morning and decided to try new meals. The first one was a tofu scramble. I experimented with flavors until I arrived at this recipe I’m sharing today.
If you are trying to incorporate new options for breakfast or missing your old meals after starting your plant-based journey, you’ll love this recipe!
HOW TO PREPARE THIS TOFU SCRAMBLE
Please read the recipe card below for detailed ingredients, measurements, steps, and notes.
This recipe is a blend of simplicity and flavor. Combining spices and nutritional yeast creates a rich, savory taste that closely mimics traditional scrambled eggs. Black salt (Kala Namak) adds an eggy flavor, making it a delightful vegan alternative.
This tofu scramble is easy and quick, especially if you have the Tofu pressed and drained beforehand. If not, start by pressing and crumbling Tofu, then cook it in a skillet with a homemade sauce of spices, vegetable broth, and plant-based milk, finishing with nutritional yeast and seasoning, to be served with your choice of sides or used in sandwiches and salads.
USEFUL KITCHEN EQUIPMENT
- Tofu Press or Heavy Object: Essential for pressing the tofu to achieve the desired texture.
- Non-stick skillet.
- Mixing bowls.
- Measuring spoons and cups.
- Fork or potato masher.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious recipe:
The Base for the Scramble
- Firm or Extra Firm Tofu: Serves as a high-protein, low-fat base, offering a texture akin to scrambled eggs.
Sauce Ingredients
- Plant-Based Milk (I love Cashew Milk): Adds creaminess and a subtle nutty flavor, enhancing the texture. You can use any plant-based milk, depending on your preferences.
- Vegetable Broth: Infuses moisture and savory depth.
- Yellow Mustard: Contributes tanginess and complexity to the flavor, adding some yellow color too.
- Garlic Powder: Provides a mild, aromatic flavor.
- Paprika: Offers a sweet, smoky taste and vibrant color.
- Turmeric: Delivers earthy notes and a bright hue.
- Black Salt (Kala Namak) (optional): Imparts a unique eggy flavor, enhancing the dish’s authenticity.
For Extra Flavor and Cooking
- Additional Vegetable Broth: Used for sautéing, adding more flavor.
- Nutritional Yeast (optional): Provides a cheesy, nutty taste and enriches the dish with B vitamins.
- Salt and Pepper (optional): For seasoning and enhancing the overall taste.
You need to press the Tofu, mix the sauce, and sauté the Tofu. Super easy.
What you’ll love about this recipe? Well, it is:
Savory with a great flavor.
Healthy, perfect for breakfast.
Packed with protein.
Super simple.
That’s it. Let’s prepare this Tofu scramble!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
TOFU SCRAMBLE RECIPE VEGAN AND OIL-FREE
Equipment
- Skillet
Ingredients
The base for the scramble
- 10 oz tofu firm or extra firm
Sauce
- ½ cup plant-based milk I used cashew milk
- 1 tbsp vegetable broth
- 1 tbsp yellow mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- 1 tsp black salt Kala Namak. Optional, but I highly recommend it.
For extra flavor and cooking
- 2 tbsp vegetable broth
- 1 tbsp nutritional yeast optional.
- Salt and pepper to taste optional.
Instructions
- Wrap the tofu with a dry absorbent towel and place it on a plate. Put something heavy on top, and leave it between 15 to 30 minutes. Some types of firm tofu only need 15 minutes and others 30.
- In the meantime, prepare the sauce and add the garlic powder, paprika, turmeric, and black salt to a bowl; mix them and then add 1 tbsp of vegetable broth, the yellow mustard and the plant-based milk. Mix until combined, and set aside.
- When the tofu is drained and ready, place it in a bowl and crumble it into small pieces with a fork, potato masher, or your hands.
- Preheat a nonstick skillet over medium heat and add 2 tbsp of vegetable broth. Add the tofu scramble and sauté for 2-3 minutes.
- Pour the prepared sauce into the tofu scramble and mix until combine.
- Add nutritional yeast, stir to combine, and cook for 3-5 minutes more or until all the liquid has evaporated.
- Add salt and pepper to taste if needed.
- Enjoy it, serving it with fruits, potatoes, over bread slices, or with your favorite veggies.
- Leftovers are great for sandwiches or salads.
Notes
- Store leftovers in the fridge, in an airtight container for up to 2-3 days.
WAYS TO ENJOY THIS TOFU SCRAMBLE
- Classic Breakfast Plate: Serve with toast, vegetables, and fresh fruits.
- Brunch Special: Top over avocado toast.
- Lunch Ideas: Great in sandwiches, wraps, or salads.
Find more delicious and healthy Breakfast Recipes here.
DID YOU MAKE THIS TOFU SCRAMBLE RECIPE?
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