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Seriously The Best Tofu Scramble Recipe

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★★★★★

5 from 71 reviews

This seriously delicious tofu scramble is a flavorful, protein-packed vegan alternative to scrambled eggs. Infused with turmeric, garlic, onion, and smoky chipotle flakes, this dish delivers a vibrant golden color and a perfect balance of spices. Tahini and nutritional yeast add a creamy, cheesy depth, while kala namak imparts an authentic eggy umami flavor. Super quick and easy to make, it’s perfect for breakfast, brunch, or any meal that calls for a savory plant-based protein.

Ingredients

Scale

Tofu Scramble

  • 1 14- or 16-ounce (400/454g) block of firm tofu
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chipotle chile flakes (crushed chipotle chilies)
  • 1/2 teaspoon kala namak (Indian black salt), plus more to finish
  • Freshly cracked black pepper, to taste
  • 1 generous tablespoon tahini
  • 2 tablespoons nutritional yeast
  • 1/2 cup (120 mL) full-fat oat milk or other creamy plant milk
  • 1 tablespoon olive oil or cooking oil of choice
  • Sea salt or kosher salt, to taste

Instructions

  1. Prepare the tofu: Drain the tofu and press it lightly to remove excess moisture. Crumble the tofu into bite-sized pieces using your hands or a fork, resembling scrambled eggs.
  2. Mix the seasonings: In a small bowl, combine ground turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, freshly cracked black pepper, and nutritional yeast. Set aside.
  3. Heat the pan: Warm the olive oil in a skillet over medium heat until shimmering but not smoking.
  4. Cook the tofu: Add the crumbled tofu to the skillet and sauté for 3-4 minutes, stirring occasionally until it starts to heat through and slightly firm up.
  5. Add spices and liquids: Sprinkle the mixed seasonings over the tofu, stirring continuously to evenly coat. Pour in the tahini and oat milk, stirring well to combine and create a creamy texture. Cook for another 3-5 minutes until the liquid is mostly absorbed and the tofu is heated through.
  6. Adjust seasoning and finish: Taste the scramble and adjust salt, black pepper, or kala namak as desired. Remove from heat and serve immediately, garnished with additional kala namak if preferred for that authentic egg flavor.

Notes

  • Pressing tofu helps achieve a better texture but avoid pressing it completely dry to keep creaminess.
  • Kala namak is essential for the eggy flavor; omit or substitute if unavailable but flavor will differ.
  • Use full-fat oat milk or creamy plant milk for the best rich, smooth texture.
  • This scramble is great with toast, in breakfast burritos, or alongside sautéed greens.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Keywords: tofu scramble, vegan breakfast, plant-based scramble, tofu recipes, easy vegan meals

Find it online: https://mjrecipe.com/seriously-the-best-tofu-scramble-recipe/