Vegan scrambled tofu is easy six-ingredient recipe that makes best creamy, soft and flavorful tofu scramble. This plant based recipe makes delicious breakfast or snack with all the flavors of the classic all while being better for you and your family.
Make this tofu scramble in just 10-minutes for a perfect start of the day. Pair it with Air Fryer Breakfast Potatoes, Savory Sweet Potato Hash, Masala Chai and Raisin Oatmeal Cookies for leisurely vegan weekend brunch.
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- Best vegan alternative to scrambled eggs
- Scrambled Tofu
- Plant Based Breakfast
- This protein rich scramble recipe is
- What tofu is best to make tofu scramble?
- How to crumble the tofu
- Ingredients :
- How to make tofu scramble?
- Our Delicious Indian Breakfast Recipes
- Plant Based Vegan Breakfast Recipes
- Tofu Scramble
- Info on Black Salt
Best vegan alternative to scrambled eggs
I know many folks who turned vegan that sorely miss the luxurious breakfast spread that includes scrambled eggs. It is hard to pass on to soft and fluffy scrambled eggs to get that perfect start of the day when you choose egg free, dairy free diet.
This recipe is perfect alternative to make satisfying and perfectly textured breakfast that resembles scrambled eggs. Addition of black salt gives it a Sulphur like typical taste of the eggs. It is perfect for vegans who miss eggs.
I won’t claim it as a 100% replacement but it is so good , you won’t miss the traditional egg scramble. This tofu scramble is a soul satisfying protein rich breakfast for suitable for vegan, dairy free and egg free diet.
Scrambled Tofu
This recipe makes best scrambled tofu. It is easy to whip up on regular weekday morning. You can use this fluffy tender and delicious scrambled tofu in variety of different dishes. I love using it as a filling for Vegan breakfast tacos and burritos.
My favorite way to enjoy scrambled tofu is on top of a slice of a toast with freshly ground black pepper and swirl of sriracha on top. Chopped fresh chives or basil on top makes and tastes gourmet so do add it if you have it easily available.
Plant Based Breakfast
Tofu scramble makes the ultimate plant-based breakfast. Similar to Besan Chilla which are Savory Chickpea Pancakes, this tofu scramble is a protein-packed breakfast that is hearty, satisfying and something that’s guaranteed to keep you full for a long time.
We love savory breakfast in my family. So, this tofu scramble is super kid-friendly and well liked. I feel good about making and serving it. It is nutritious, high-protein and full of clean eating ingredients.
This protein rich scramble recipe is
- Vegetarian
- vegan
- dairy-free
- nut free and
- gluten-free.
What tofu is best to make tofu scramble?
I prefer using firm or extra-firm tofu. If you can easily find extra firm silken tofu, that is even better. It is a personal preference but I like to press it and remove most of the water before making the crumble. Extra-firm tofu helps crumbles to hold their shape as you cook.
It is a personal preference but I like the crumbled texture of tofu over mashed mushy texture. So you choose the type of tofu and whether to remove water from it accordingly.
If you love tofu, do try Kung Pao Tofu , Smoked Tofu as well as Thai Curry with Tofu Recipes from pur Kitchen. I also love making Crispy Air Fryer Tofu as a meal prep.
How to crumble the tofu
Tofu crumbles easily. So you could just use your hands and crumble it to desired size. You can directly do it on the pan or do it beforehand. You can also use potato masher to mash it. Or even pressing it down with fork works.
Ingredients :
All you need is just six ingredients: Tofu, turmeric powder, milk ( use plant based -almond or soy ) oil, ground black pepper and kala namak ( Indian Sulphur salt). Exact measurements are listed in the recipe card towards the end.
- Crumbled extra-firm tofu. Press and remove excess water before using.
- Milk – For creamy moist texture. I used Almond Milk
- Turmeric – warm, earthy flavors and beautiful golden color. Anti inflammatory and antioxidant properties are an added bonus. It adds to scramble’s savory flavor, a nice aromatic depth
- Kala Namak / Black Salt – Indian Sulphur salt is ancient mineral rock salt. It has strong and pungent smell. Adding Amazon Affiliate Link here to buy black salt online. Very little of it goes long way and it lasts long time. You want to keep this salt in your spice repertoire for that unique taste.
- Oil – I like to use tablespoon of extra virgin olive oil to liven up the tofu. You can skip it if you follow WFPB no oil diet.
- Ground Black Pepper and chopped fresh herbs for flavors and freshness.
Additional Veggies
The recipe makes the basic yet delicious tofu scramble. You can add several other vegetables to make it more fibrous and wholesome. Diced onion, a couple cloves of minced garlic, minced ginger, fresh spinach or kale, chopped broccoli or peppers, diced tomatoes are all good additions. Sauté them in warm oil before adding tofu to make this recipe. For herbs, cilantro or rosemary also work beautifully.
How to make tofu scramble?
- Add a tablespoon of olive oil to a pan and warm it over medium heat.
- Add crumbled tofu to the pan, sauté and let it cook for 2-3 minutes.
- Add milk, turmeric, black salt and ground black pepper. Mix everything well.
- Cover and cook it for 3-4 minutes.
- Remove the lid. Turn off the heat. Stir well.
- Add chopped chives or parsley for garnish. Serve warm and enjoy !
Our Delicious Indian Breakfast Recipes
Plant Based Vegan Breakfast Recipes
- Almond Flour Cookies
- Chocolate Chia Pudding
- Vegan Banana Bread
- Coconut Chia Pudding
- Banana Walnut Muffins
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Tofu Scramble
Ingredients
- 14 oz. tofu – press and remove excess water
- 1 tablespoon olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 2 tablespoons milk – I used Almond Milk
- ¼ teaspoon black salt kala namak, Indian Sulphur black salt
- Chopped chives basil or parsley for garnish
Instructions
- Add a tablespoon of olive oil to a pan and warm it over medium heat.
- Add crumbled tofu to the pan, sauté and let it cook for 2-3 minutes.
- Add milk, turmeric, black salt and ground black pepper. Mix everything well.
- Cover and cook it for 3-4 minutes.
- Remove the lid. Turn off the heat. Stir everything well together.
- Add chopped herbs for garnish. Serve warm and enjoy !
Notes
-
The recipe makes the basic yet delicious tofu scramble. You can add several other vegetables to make it more fibrous and wholesome. Diced onion, a few cloves of minced garlic, minced ginger, fresh spinach or kale, chopped broccoli or peppers, diced tomatoes are all good additions. Sauté them in warm oil for few minutes before you add tofu.
Kala Namak also called Black Salt is Indian Sulphur salt. It has strong Sulphur and pungent smell. It gives the egg like taste . Very little of it goes long way and it lasts long time. You want to keep this salt in your spice repertoire for that unique taste. If you don’t have it readily available, simply use regular salt.
Nutrition
Info on Black Salt
Indian Black Salt is a mineral rich rock salt that has Sulphur smell. This salt is actually pink in color. It is easily available in Indian Grocery stores or online. It has a taste that resembles to the egg like smell and flavor. If you are vegan or egg free dieter, use this salt sparingly in savory dishes to obtain that smell. If you are not that keen on that particular smell. simply skip using it. Use regular salt instead.
Detailed information about black salt can be found on WebMd Site.
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