A Staple
As a fan of savory breakfasts, I find myself making tofu scramble AT LEAST a few times a week. A great source of protein, cholesterol-free, and higher in fiber, it is the perfect alternative to scrambled eggs. It’s got great texture, it’s savory, and best of all: it’s simple to make! I love having tofu scramble as a side with breakfast, or mixing it with some breakfast potatoes to make hearty breakfast burritos. I even like adding it to fried rice!
Ingredients
Tofu
Firm or Extra Firm. I find that firm tofu crumbles a little more and I personally enjoy that. Fresh tofu is the way to go here. I love tofu that has been frozen and thawed, but I find that tofu scramble is one of those times where non-frozen tofu is simply the way to go!
Kala Namak (Black Salt)
Kala namak, or black salt, helps to add an eggy taste to the tofu scramble due to its sulfur content. I sprinkle and mix in at the end, as cooking it can allow a lot of its flavor to dissipate. It can be a little hard to find, but can sometimes be found in South Asian grocery stores or stores like Whole Foods. It isn’t completely necessary and the tofu scramble will still taste great, just not as eggy. Simply substitute it for sea salt and add it according to your taste.
Liquid
This can be a number of things. Plant-based milk, cream, broth, or simply just water. Adding some kind of liquid to the tofu scramble will help evenly distribute our seasonings and add some moisture and bounce back into the tofu. I personally prefer using chik’n broth because it adds a nice savoriness.
Turmeric
Paprika
These are what give the tofu scramble its beautiful yellow color.
Onion & Garlic Powder
Nutritional Yeast
Plant Based Butter or Oil
Black Pepper & Salt
Directions
Step 1
Begin by pressing the block of tofu. You can use a tofu press if you have one, but it’s not necessary. Simply wrap the tofu block with a paper towel and then place it on a plate with something heavy on top(like a cast iron pan) for 15 minutes. While the tofu is being pressed, mix together the turmeric, paprika, onion powder, garlic powder, and nutritional yeast and set aside.
Step 2
Once you’ve finished pressing the tofu, heat up a pan or skillet on medium heat. Add butter or oil if using. Then, crumble the tofu and add it to the skillet. Cook until it begins to brown around the edges.
Step 3
Add in the seasoning mix made up of the turmeric, paprika, onion and garlic powder, and nutritional yeast. Mix until it’s evenly distributed throughout the tofu crumbles.
Step 4
Add in the broth, (or whatever liquid you’re using), and stir in. Let almost all of it evaporate and then sprinkle in the black salt. Add black pepper to taste if that’s your preference and you’ve now got yourself a beautiful, savory, and bouncy tofu scramble!
Tofu Scramble
Savory and bouncy, this tofu scramble goes well alongside your breakfast, in a hearty burrito, or even in some fried rice!
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Ingredients
1 16oz 1 16oz Block of Tofu
1/4 teaspoon 1/4 Turmeric
1/4 teaspoon 1/4 Paprika
1/2 teaspoon 1/2 Onion Powder
1/2 teaspoon 1/2 Garlic Powder
1 tablespoon 1 Nutritional Yeast
1 tablespoon 1 Plant-based Butter or Oil
1/4 cup 59.15 ml Broth or other Liquid
3/4 teaspoon 3/4 Kala Namak (Black Salt)
Salt & Pepper to taste
Directions
- Use a tofu press or a plate and heavy pan to press the block of tofu for 15 minutes.
- While the tofu is being pressed, mix together the turmeric, paprika, onion powder, garlic powder, and nutritional yeast. Set aside.
- Heat up a pan or skillet on medium heat, and add the plant-based butter or oil.
- Crumble the tofu and cook until the edges begin to brown.
- Sprinkle in the seasoning mixture and stir until they’re evenly distributed throughout the tofu crumbles.
- Add in the broth, or a different liquid of your choosing, and stir in.
- Once most of the broth has evaporated, add in the black salt.
- Add any additional salt or black pepper to taste, and enjoy!
Notes
- You can use broth, milk, cream, or even water as your choice of liquid. This just helps distribute our seasonings and add a little moisture back into the tofu.
- You may substitute the black salt for sea salt, but the tofu scramble won’t be as eggy. If substituting, just make sure to add the sea salt to taste.
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