This easy, everyday tofu scramble is made with tofu and simple seasonings for a delicious and healthy way to start your day! Easily customizable with veggies and herbs for your best vegan egg scramble.
Drain the tofu, no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.
Cook Tofu: Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 – 3 minutes.
Add seasoning: Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.
Add cream: Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.
Black salt, aka kala namak (affiliate link), adds a sulphur flavor that is characteristic of eggs. If you’re looking for a true egg flavor, add a pinch and be amazed!
Add additional veggies such as fresh spinach, diced bell pepper, mushrooms, onion, broccoli, etc. after adding the spices.
Recipe can easily be doubled for a crowd.
Keywords: tofu scramble, vegan tofu scramble