Easy Tofu Scramble Recipe

Reminiscent of a classic, this eggy-style Tofu Scramble Recipe is so easy to make and downright delicious!

Course Breakfast

Cuisine Vegan

Prep Time 13

Cook Time 12

Total Time 25

Servings

Calories 131kcal

Author Melissa Huggins

Ingredients

1 block (14 oz) extra firm tofu , pressed & crumbled into large chunks (*see note)
1 tablespoon grapeseed oil (or preferred cooking oil)
½ teaspoon sea salt , more to taste
Fresh cracked pepper , to taste

Sauce

1.5 tablespoons vegan butter
1.5 tablespoons all-purpose flour
⅓ cup dairy-free milk , unsweetened
¼ cup vegetable broth , low sodium
2 tablespoons nutritional yeast
1 teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon kala namak (black salt) (sub sea salt) *see note
¼ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon onion powder

US Customary - Metric

Instructions

Sauce

Add butter to a medium saucepan (or pan) over medium heat. Once melted whisk in the flour. Keep whisking until combined and smooth. Slowly whisk in broth and milk. Keep whisking until smooth and thickened. About 2-3 minutes.
Remove from heat and whisk in nutritional yeast, mustard, garlic powder, black salt, turmeric, paprika, cumin, and onion powder. Whisk until smooth.

Tofu Scramble

Heat oil in a med-large skillet over medium heat. Once hot, add chunks of tofu and lightly sear and brown the edges. About 3-5 minutes. Now sprinkle tofu with the ½ teaspoon of sea salt and cracked pepper to taste. * Let the tofu sit before moving the pieces around the pan so it has time to brown. Be gentle when stirring so the tofu doesn't break up too much. Otherwise, it will get too mushy when you add the sauce.
Whisk the sauce once more if needed, then add it to the tofu and gently fold until just combined. Cook for 1-2 minutes and remove from heat. Taste for seasoning and add if needed. * Top with fresh-cut chives, black pepper and, red pepper flakes if desired. Enjoy!

Notes

* Pressing Tofu: place a block of tofu on a paper towel-lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top or a heavy book. Let it drain for 15 minutes.

* The black salt adds an 'eggy' smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once. It's really easy to overdo, so remember that a little goes a long way. I use ½ teaspoon and use sea salt if I need more seasoning. If you're not into 'eggy' flavor, you can just use sea salt instead. It will still be delicious!

Nutrition