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Easy Tofu Scramble
This super easy Tofu Scramble recipe uses regular-firm tofu to create the right texture, turmeric for color, and kala namak to give it an eggy flavor. Serve as a vegan alternative to scrambled eggs or add to a variety of savory dishes.
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Prep Time
3
minutes
mins
Cook Time
7
minutes
mins
Total Time
10
minutes
mins
Course
Breakfast
Cuisine
American
Servings
2
Calories
125
kcal
Equipment
12" Stone Frying Pan by Oze...
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skillet
Ingredients
US Customary
Metric
1x
2x
3x
7
oz
regular firm tofu
(or medium firm)
2
tablespoon
soy milk
(plus more to deglaze the skillet if necessary)
2
tablespoon
nutritional yeast
½
teaspoon
granulated garlic
½
teaspoon
onion powder
½
teaspoon
turmeric
¼
teaspoon
smoked paprika
¼
teaspoon
kala namak
(approximate, adjust to taste)
fresh cracked pepper
Instructions
Remove the tofu from the pacakage and break it into small chunks into a skillet.
Begin to heat the skillet over medium heat.
Add about 2 tablespoons of unsweetened plant milk and all of the seasonings *EXCEPT* the kala Namak to the tofu in the skillet. Gently mix to combine.
Cook for 5 to 10 minutes, or until the tofu is warmed through. Deglaze the skillet with more plant milk if neccessary.
Remove from heat and sprinkle with kala Namak.
Serve and enjoy right away or store to reheat later.
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Notes
You do not need to press the tofu.
If you want to mix in other vegetables, see the suggestions in the blog post above.
If you plan to store for later, wait to add the Kala Namak until right before serving.
If you don't have Kala Namak, you can substitute with sea salt, but it won't have that telltale eggy flavor. (Still delicious though!)
Nutrition
Calories:
125
kcal
Carbohydrates:
7
g
Protein:
13
g
Fat:
5
g
Saturated Fat:
1
g
Sodium:
13
mg
Potassium:
203
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
182
IU
Vitamin C:
1
mg
Calcium:
149
mg
Iron:
2
mg
Keyword
tofu scramble, vegan scrambled eggs, vegan tofu egg
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