Tofu Scramble is gonna be your new favorite high-protein vegan breakfast! It is the perfect savory meal to start your day with. Made with veggies and a special seasoning mix that makes this dish look and taste like real eggs.
Ingredients
- firm plain tofu
- olive oil
- red onion
- bell pepper
- plain oat milk
- baby spinach
- scallions
- Seasoning:
- ground turmeric
- nutritional yeast
- smoked paprika powder
- ground black pepper
- salt
- kala namak/black salt (optional)
Silken Tofu vs Firm Tofu
Some bloggers swear by using silken tofu for Tofu Scramble. Silken tofu is a type of tofu that is softer than regular (or firm) tofu. It has two types: soft and firm silken tofu. Unfortunately, even firm silken tofu is quite fragile and falls apart easily while cooking.
That is why I highly recommend using firm tofu and softening it with non-dairy milk.
What is ‘kala namak’?
Kala namak or black salt is a type of salt with a sulphurous, pungent smell that resembles the smell of eggs. Some vegans use this to give their dishes an “eggy” flavor, but it is quite strong, so be very careful if you decide to use it.
How to Make
STEP 1: Prepare and measure out all ingredients – wash and chop veggies, combine the ingredients for the seasoning in a small bowl.
STEP 2: Gently crumble the tofu into a medium bowl. You can use your hands (best method) or a fork.
Step 3: In a large non-stick or frying pan, heat the olive oil over medium. Add the chopped onion and bell pepper. Cook until lightly caramelized (about 5 minutes).
Step 4: Add in the crumbled tofu with the oat milk, reduce the heat to low and cook for about 5 minutes (or until the tofu has mostly absorbed the oat milk).
Step 5: Stir in the seasoning and cook for 1-2 more minutes.
Step 6: Add the chopped spinach and stir until it wilts (about 1 minute).
Step 7-8: Transfer the scrambled tofu to a plate and garnish with scallions. Serve with toasted bread, cherry tomatoes, avocado slices…etc.
Tofu Scramble
Ingredients
- 10.6 oz firm plain tofu (300 g)
- 4 tsp olive oil
- ½ med. red onion (finely chopped)
- 1 large bell pepper (finely chopped)
- ½ cup oat milk
- 2 cups baby spinach (chopped)
- 1 stalk scallion (finely sliced, to garnish)
Seasoning
- 1 tsp ground turmeric
- 4 tsp nutritional yeast
- ⅔ tsp smoked paprika powder
- ⅓ tsp ground black pepper
- 1 tsp salt
- ⅛ tsp kala namak/black salt (optional) (or to taste))
Instructions
- Prepare and measure out all ingredients – wash and chop veggies, combine the ingredients for the seasoning in a small bowl.
- Gently crumble the tofu into a medium bowl. You can use your hands (best method) or a fork.
- In a large non-stick or frying pan, heat the olive oil over medium. Add the chopped onion and bell pepper. Cook until lightly caramelized (about 5 minutes).
- Add in the crumbled tofu with the oat milk, reduce the heat to low and cook for about 5 minutes (or until the tofu has mostly absorbed the oat milk).
- Stir in the seasoning and cook for 1-2 more minutes.
- Add the chopped spinach and stir until it wilts (about 1 minute).
- Transfer the scrambled tofu to a plate and garnish with scallions.
- (Optional) Serve with toasted bread, cherry tomatoes, avocado slices…etc.
