If you’re searching for an easy, high-protein breakfast to add to your plant-based rotation, look no further than this vegan tofu scramble. It’s tasty, filling, and ready in just 10 minutes.
The trick is to cook extra-firm crumbled tofu with turmeric and nutritional yeast, the latter of which is a staple in vegan cooking. Both ingredients are responsible for the dish’s bright yellow color and delicious savory flavor.
What’s more, if you’re looking for a cheaper, whole food alternative to products like JustEgg, this vegan tofu scramble will save the day. Enjoy it with homemade ketchup, shiitake bacon, and roasted potatoes mouthwatering morning meal.
Table of Contents
Key Ingredients
- Tofu. When cooked, extra-firm tofu develops a similar texture to scrambled eggs. It’s also a complete protein, making it a great egg alternative.
- Turmeric. This dish gets most of its yellow color from turmeric.
- Nutritional yeast. Also known as nooch, nutritional yeast offers color and flavor.
How to Make Vegan Tofu Scramble
Vegan tofu scramble is a delicious alternative to scrambled eggs. Whether you’re transitioning to a vegan diet, trying to eat more plants, or simply out of eggs, this dish is sure to be a new favorite. Here’s how to make it in just 3 steps and 10 minutes.
1. In a bowl, crumble the tofu with a large fork or a potato masher.
2. Warm 2 tablespoons oil or vegan butter in a pan. Toss the crumbled tofu, nutritional yeast, and spices and cook for 5 to 7 minutes. The yellow color will become more intense as it cooks. Taste and add more spices, if necessary.
3. Serve your vegan tofu scramble with roasted potatoes, sautéed veggies, and toast.
Recipe Tips, Variations, and Substitutions
- Use extra-firm tofu. For best results, use extra-firm tofu. This variety will keep its shape as you cook.
- Press the tofu well. Be sure to press the tofu to remove as much moisture as possible. Use a tofu press or wrap the block in a towel and place heavy plates on top.
- Add a splash of milk. Some people like adding a plain, unsweetened plant milk to the tofu as it cooks to prevent it from drying out. It also creates a similar texture to scrambled eggs. If you decide to try this ingredient, use just 1 or 2 tablespoons.
- Serve it in a breakfast bowl. For a complete meal, pair your vegan tofu scramble with quinoa, mushroom bacon, and potatoes in a breakfast bowl.
How Do You Store Leftover Vegan Tofu Scramble?
Store leftover tofu scramble in an airtight container in the refrigerator for 3 days.
Serving Suggestions
- Vegan nacho cheese. For a cheesy breakfast, add this vegan nut-free cheese
- Vegan ketchup. Top off your vegan scramble with homemade ketchup
- Vegan coconut bacon. Add coconut bacon flakes for extra crunch and flavor
Vegan Tofu Scramble
Ingredients
- 16 ounces extra-firm tofu drained and pressed
- 2 tablespoons olive or avocado oil
- 2 to 3 tablespoons nutritional yeast
- ½ to 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- In a bowl, crumble the tofu with a large fork or a potato masher.
- Warm 2 tablespoons oil or vegan butter in a pan. Toss the crumbled tofu, nutritional yeast, and spices and cook for 5 to 7 minutes. The yellow color will become more intense as it cooks. Taste and add more spices, if necessary.
- Serve your vegan tofu scramble with roasted potatoes, sautéed veggies, and toast.
Notes
- For best results, use extra-firm tofu. This variety will keep its shape as you cook.
- Be sure to press the tofu to remove as much moisture as possible. Use a tofu press or wrap the block in a towel and place heavy plates on top.
- Some people like adding a plain, unsweetened plant milk to the tofu as it cooks to prevent it from drying out. It also creates a similar texture to scrambled eggs. If you decide to try this ingredient, use just 1 or 2 tablespoons.
- For a complete meal, pair your vegan tofu scramble with quinoa, mushroom bacon, and potatoes in a breakfast bowl.
- This recipe will serve 2 to 4 people, depending on the size of each serving.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
[email protected]
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