Scrambled tofu is a vegan favorite. The initial smell of fresh tofu can be slightly reminiscent of eggs, but this changes as you cook it. When done, scrambled tofu looks like scrambled eggs in terms of texture, but the same can't be said for the taste or color. Adding black salt will make them taste more egg-like, and turmeric can give the tofu scramble the right color.
Most tofu recipes will require you to press the tofu, in order for it to absorb other flavors. This recipe, however, does not require pressed tofu: any excess water cooks off in the first couple of minutes of frying.
Tips on how to make Tofu Scramble your go-to vegan breakfast
- If you miss the taste of real eggs, use black salt (kala namak) instead of regular salt.
- Nutritional yeast gives the tofu scramble a lovely umami flavor, but skip it if you prefer the taste of plain tofu.
- This vegan tofu scramble recipe has endless variations. Try different vegetables every time. Canned peas and red pepper, button mushrooms with eggplant and soy, or asparagus with zuchinni could be lovely alternatives. Gain extra points from family by topping the scrambled tofu with vegan cheese!
- Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat the scrambled tofu in the microwave heat (1-1.5 min) or frying pan (3 min).
- Tofu scramble can be frozen, too. Just make sure to put it in a freezer friendly food-grade plastic container or freezer bag.