Tofu Scramble
Try this delicious tofu scramble: a vegan alternative to scrambled eggs, easy to make, protein-packed, and ready in just 10 minutes with only 5 ingredients.
Servings: 2
Calories: 255kcal
Ingredients
- 1 block firm tofu either a 14-ounce (400 g) or 16-ounce (450 g) block will work
- 1 tablespoon oil I used extra virgin olive oil
- ½ teaspoon salt use kala namak salt for an eggy flavor
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
Instructions
- Crumble the tofu into bite-sized pieces using a fork or simply by hand.
- Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
- Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
- Taste and add more salt if needed and serve immediately.
Video
Notes
- Store tofu scramble in an airtight container in the fridge for 3-4 days, allowing it to cool completely first.
- For freezing, place cooled tofu scramble in an airtight container or freezer bag, press out excess air, and thaw overnight in the fridge.
- To reheat, warm in the microwave in 30-second intervals, stirring between, or on the stovetop with a splash of water or plant-based milk to prevent drying.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 286mg | Iron: 3mg
