Scrambled tofu is an excellent vegan alternative to the traditional scrambled eggs, that is so popular as a breakfast item. This vegan version of scrambled eggs is much healthier, easy to prepare, and so delicious that you won’t be missing scrambled eggs anymore.
I have prepared scrambled tofu in the past, but it always tasted more like cottage cheese or a version of the Indian Paneer Bhurji. Since I was never too satisfied of that and often craved for scrambled eggs for breakfast, I was still looking out for THE recipe. And, I am so happy that I found the ultimate scrambled tofu recipe on one of my favorite vegan blogs, Hot For Food by Lauren Toyota. Not only are her recipes incredibly easy, but they are always such a hit. If you haven’t checked her Youtube channel or her blog, I assure you that you will love her.
Now coming back to the recipe, this scrambled tofu calls for simple ingredients that are so readily available in your pantry. You can keep it as basic as you want or enhance its health profile by adding vegetables of your choice. However, the one ingredient that is a must for this tofu scramble recipe is nutritional yeast. It adds a subtle cheesy flavor and makes this recipe perfect for breakfast sandwiches or even burritos.
Besides being an excellent vegan breakfast idea and a substitute for eggs, scrambled tofus are way healthier, packed with protein, and are even low in carbohydrates.
Now, to make this recipe, check out the ingredients and the directions below.
Scrambled Tofu for Breakfast or Brunch
- 1 extra firm 14 oz tofu
- 1 small onion roughly chopped
- 1/4 tsp of turmeric
- 2 tbsp of nutritional yeast
- 2 green chilies finely chopped ( purely optional)
- About 1 cup of copped spinach
- 1 small sized tomato diced
- Salt and pepper to taste
- 1/4 cup ofchopped green onions
- 1/4 cup of any non-dairy milk (I use Silk Soy)
- 2 tsp of canola oil or any other oil that you prefer
- The first and the most important thing is to prepare the tofu by rinsing it well and draining it off of all the excess water. You can either use a tofu press or place the tofu between two plates and keep a weighted object on top. This process takes longer than using a tofu press, so I prep the tofu the previous night, and it works well for me.
- Considering that your tofu is all set, heat a non-stick skillet with some oil and saute the onions.
- Once the onions are translucent, add the chopped tomatoes and the green chilies.
- Now crumble the tofu and uniformly spread it over the onion and tomato mixture cooking in the skillet.
- Saute for a few seconds and then add the nutritional yeast, turmeric, and salt. Cook for about a few minutes till the tofu begins to dry out.
- I like to add the spinach at this point to make sure that they don’t get overcooked. 🙂
- Once the tofu starts to brown, add the non-dairy milk and cook for another 5 minutes. Adding in the milk adds moisture to the scrambled tofu and gives a more egg-like fell to it.
- Now add some freshly cracked pepper and sprinkle the chopped green onions, and that’s it. 🙂 Voila!
I honestly did not have the patience to make a scrambled tofu sandwich for myself this morning. And allthough I wanted to save some for an evening burrito, I ran out of this delish scrambled tofu in minutes. Hard luck on that! This recipe tasted soooo good that all I wanted was some warm buttered crispy toast and not waste any more time.
Well, that’s good too, right?
TIP: My only tip for this recipe would be insisting you to make a bigger batch so that you can store it in the refrigerator and enjoy it for atleast another day with a veggie wrap, tofu burrito or even better, a wholeseome and quick sandwhich. ❤
Also this is not a sponsored post. 🙂
Enjoyed the recipe?
Did you try this recipe out yet? If you have and you loved it as much as I did, please drop in a comment, share and help spread the love by sharing a picture on Instagram and tagging me @frommyvegandiary.