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.
Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
Keep 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.
Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
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 scramble and add more of it if needed.
Add your favorite spices, veggies, or ingredients.