Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!
8 ounces firm tofu (225 g)
1/4 tsp salt, see notes
1/4 tsp turmeric powder, see notes
1/8 tsp ground black pepper
Chop the tofu and use a fork to crumble it into bite-sized pieces.
Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it an eggy taste.
If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp of turmeric powder, then try the tofu scramble and add more of it if needed.
Add your favorite spices, veggies, or ingredients.
Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
To make this recipe, I’d use firm or extra-firm tofu instead of silken tofu.
If you’re oil-free, just make this tofu scramble recipe with some water or vegetable stock instead.