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Tofu Scramble

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Tofu Scramble is a quick, protein-rich vegan breakfast made with crumbled tofu, veggies, and flavorful seasonings. It’s the perfect plant-based alternative to scrambled eggs—golden, savory, and ready in under 15 minutes.

Ingredients

  • 1 block firm or extra-firm tofu, drained and pressed
  • 1 tbsp olive oil or coconut oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 bell pepper, diced
  • 1/2 tsp ground turmeric
  • 1 tbsp nutritional yeast
  • Salt and black pepper to taste
  • 2 tbsp plant-based milk (optional, for creaminess)
  • 1 cup spinach or kale (optional)
  • Optional toppings: avocado, salsa, hot sauce, or fresh herbs

Instructions

  1. Press the tofu: Drain and press tofu for 10–15 minutes to remove excess water. Crumble it with your hands or a fork until it resembles scrambled eggs.
  2. Sauté vegetables: Heat oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
  3. Add tofu: Stir in the crumbled tofu, mixing well with the vegetables.
  4. Season: Sprinkle turmeric, nutritional yeast, salt, and pepper over tofu. Stir until evenly coated and golden.
  5. Add plant milk (optional): Pour in a splash of plant-based milk for a creamier texture.
  6. Cook through: Stir and cook for 5–7 minutes until heated and lightly golden.
  7. Add greens (optional): Stir in spinach or kale until wilted.
  8. Serve: Plate warm and top with avocado, salsa, or fresh herbs.

Notes

  • For an egg-like flavor, add a pinch of black salt (kala namak).
  • Press tofu thoroughly to avoid excess moisture.
  • Nutritional yeast adds a cheesy, umami flavor.
  • Customize with your favorite spices or veggies.

Nutrition

Find it online: https://thefamilycooking.com/tofu-scramble-2/