tofu scramble

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!

The Best Tofu Scramble

olive oil

(1) 16-ounce block firm tofu

nutritional yeast

turmeric

garlic powder

milk,

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Tofu Bhurji - Vegan Bhurji or Akoori . Indian Scrambled eggs. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. Vegan Glutenfree Nutfree Recipe.Can be soyfree with chickpea flour tofu

Tofu Bhurji Vegan Bhurji

broth

onion

garlic (, minced)

green chilli (, serrano

ground cumin

tsp black pepper

tomato (, finely chopped)

tsp salt (, divided)

oz firm tofu (, lightly squeezed to remove extra dipping moisture and crumbled evenly)

cilantro

tsp kala namak

Heat oil in a skillet over medium heat. Add onion and cook for 3 mins or until starting to get golden. Add garlic and chili and a pinch of salt and cook for another 2 mins until golden.

Add turmeric, cumin, black pepper and mix in. Add tomatoes and 1/4 tsp salt and mix in, cook for a minute to soften. (Add in other veggies such as peppers, zucchini etc with the tomatoes if you like)

Add cilantro, crumbled tofu and 1/4 tsp salt and mix well. Cover and cook for 2 mins (longer for dryer). Taste and adjust.

Sprinkle in kala namak, and mix in for a few seconds and take off heat. Let sit for a minute before serving over toasts, pita bread or part of a breakfast bowl with roasted potatoes, crunchy greens.

Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Tofu Scramble

firm tofu (225 g)

tsp turmeric powder, see notes

tsp ground black pepper

Chop the tofu and use a fork to crumble it into bite-sized pieces.

Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.

Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.

Keep leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. 

Very easy and really delicious 😋 I too added a little bit of soy milk to loosen it a bit.
Best recipe so far! 😊 Thank you ☺️

This is the first time trying tofu scramble ever. I can’t describe enough how good and simple this is! Thank you!!

Didn't use measurements just to taste. Added some salsa and put it with hashbrowns.  Super good.

Dear Iosune
Yum yum yum. I read your recipe and ordered the black salt prior to my first tofu scramble. Followed your recipe and served on oven cooked big mushrooms. Wow many thanks. The salt really makes this dish. Grateful for your cooking knowledge as I am transitioning to vegan. Kind regards Kaz

This has become my go to breakfast!   I use black salt and it is so yummy.  Adding a tbsp of flax seeds makes it really healthy.   Thanks!

We have been switching to vegan.  I was very leery of this taking the place of my scrambled eggs but what a surprise.  Taste and texture awesome!

Tastes great! I added in 1/4 tspn on garlic in to the recipe. I'd serve this to any of my carnivore friends and they'd probably like it. While it doesn't taste exactly like eggs (I didn't have the Himilayan black salt available), it's still delicious and the color's a great match!  Thank you!

I’m not even a vegetarian but I love this recipe! Sometimes I add green onion on top, or the plain turmeric tofu scramble is delicious!

It is so good!  Easy, simple to make.  I put it in a bowl and added Hatch Green Chile salsa, pinto beans and brown rice.  Delicioso!

I didn't expect this to be as good as it was. I don't think I've ever tried any vegan food that serves as such a perfect substitute to the original dish. Next time I'll try adding some vegan cream, as I usually had my scrambled eggs with cream cheese mixed in. Great recipe!

I appreciate the visual aid with the photos and labeling each step!    I mean tofu is easy, but other recipes you get lost on what it’s supposed to look like etc.     so thank you for being insightful!

Awesome alternative to using eggs. Black salt really gives it the egg taste.

This was really delicious and super easy!

I used a bit of onion and paprika, absolutely delicious, great recipe thanks

https://content.jwplatform.com/videos/Fkrcmywq.mp4

Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Get your protein in with this this tofu breakfast bowl made with kale and avocado. This flavorful breakfast bowl recipe is a low carb (keto friendly) recipe you can enjoy as a healthy breakfast or any time of the day!

Tofu Breakfast Bowl

oz package extra firm tofu

nutritional yeast flakes

kale (de-stemmed and chopped)

onions

avocado

Drain the liquid from the tofu container and remove the tofu and slice into long strips. Use paper towels or a dish cloth and weave it between the slices. Stack them and place on the counter and place something with a bit of weight on top (like a disand set aside for a few minutes. This helps remove excess liquid from the tofu. I usually will chop the rest of my ingredients while the tofu is being pressed.

When the tofu is ready, place 1-2 teaspoons of olive oil in a skillet over medium heat. Add the tofu slices and use a spatula to begin breaking it up into smaller pieces. In a small bowl add the nutritional yeast flakes, turmeric, paprika, and garlic powder and stir and stir to combine. Sprinkle over the tofu and stir so that each piece of tofu is seasoned.

Add the kale and chopped green onions and cook until the kale has become tender, about 10 minutes.

Add the chopped avocado and give everything a stir. Add salt and pepper to taste, stir again and serve

Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.

Vegan Breakfast Tacos

tsp extra virgin olive oil

red bell pepper (chopped)

jalapeño (finely chopped)

garlic (minced)

block extra firm tofu

yeast

sea salt

onion powder

Italian seasoning

¼ tsp fresh cracked pepper

low-carb flour tortillas

salsa (optional)

hot sauce (optional)

parsley (optional)

fresh cilantro (optional)

Sauté

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Crumble

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don&#039;t have to press the tofu for this recipe.

Stir

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Warm

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Serve

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.

Savory, Southwest-inspired tofu scramble for 1 with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!

Southwest Tofu Scramble

extra-firm tofu

red onion ((thinly sliced))

red pepper ((thinly sliced))

kale ((loosely chopped))

salt

tsp cumin

tsp chili powder

Water ((to thin))

tsp turmeric ((optional))

Salsa

Cilantro

Hot Sauce

Breakfast potatoes, toast, and/or fruit

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

https://www.youtube.com/watch?v=dSjEnCScbsk

Savory, Southwest-inspired tofu scramble for 1 with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!

Full Recipe: https://minimalistbaker.com/southwest-tofu-scramble/
 
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Southwest Tofu Scramble | Minimalist Baker Recipes

This is a recipe for tofu scramble that is vegan, plant-based, oil-free, and gluten-free.

The best tofu scramble

block tofu (firm)

water

tsp tapioca starch

chickpea flour (*optional, see notes)

paprika

½ tsp black salt

Cut the tofu block in half. Crumble one half.

Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.

Stir in tapioca starch. (*see notes)

Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.

Break into pieces, flip them, and cook for aditional 5 minutes on the other side.

Take off heat, sprinkle with black salt, and serve.

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

almond milk

garlic

Dijon mustard

cumin

tablespoon-extra virgin olive oil

extra-firm tofu (patted dry and crumbled)

Sea salt and black pepper

Tomatoes, salsa or pico de gallo

Avocado and/or tomatillo salsa verde

spinach

Tortillas

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

This tofu scramble tastes uncannily similar to scrambled eggs - rich, creamy, and flavor-packed, and the perfect recipe to try if you&#39;re tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

14- tofu

chipotle chile flakes ((crushed chipotle chilies))

black pepper

tahini

(120 mL) plant-based milk of choice, (such

salt salt

Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.

Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.

Crumble the pressed tofu with your hands into chunks, not too big or too small.

Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.

Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).

Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

https://content.jwplatform.com/videos/pTxdInhx.mp4

A tofu scramble that looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

This tofu scramble recipe with black beans is a vegan breakfast idea that's simple and delicious: just a few simple ingredients bring big flavor.

Tofu Scramble Recipe with Black Beans

black beans (or 1 1/2 cups cooked or Instant Pot black beans)

firm tofu

Kosher salt

Black pepper

Radishes (optional)

Corn tortillas (optional)

Mince 3 cloves garlic &#8212; separate out 1 clove for the black beans and 2 cloves for the tofu.

In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses.

Meanwhile, drain the tofu, and squeeze it a bit to remove extra liquid. Crumble it into a bowl. In a large non-stick skillet, heat 3 tablespoons olive oil. Add the 2 cloves garlic and the cumin and stir for about 1 minute. Add the tofu crumbles and heat until browned and starting to crisp, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ teaspoon each).

Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.

These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they&#039;re vegan!

The Best Vegan Breakfast Burritos

burrito-sized flour tortillas ((use GF as needed))

Vegan Queso Sauce ((recipe below))

Eggy Tofu Scramble ((recipe below))

Crispy Roasted Potatoes ((recipe below))

Pico de Gallo ((recipe below))

lime juice

Hot sauce for serving ((I like Cholula or Tapatio))

Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.

Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.

Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.

Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.

Serve burritos warm with hot sauce on the side, if desired.

https://content.jwplatform.com/videos/3gCN9yWY.mp4

breakfast burritos - blog video.mp4

Insanely creamy and fluffy tofu scramble that is perfectly seasoned! Delicious with sautéed vegetables or toasted bread. Easy, 10-minute, and just 8 ingredients!

The Creamiest Tofu Scramble

butter

scrambled medium tofu (about 5.5 ounces)

silken tofu (about 5.5 ounces)

salt (more

tsp sugar

tsp kala namak salt

tsp tapioca starch (diluted in 2 tbsp water)

Heat the vegan butter (and annatto oil if using) in a non-stick skillet. Once the butter is melted, add the scrambled medium tofu and cook for 2 minutes, stirring regularly.

Next, add the silken tofu, nutritional yeast, onion powder, salt, sugar, and kala namak salt if using. Stir using a spatula to combine and slightly scramble the silken tofu. Cook for another 2 minutes.

Dilute the tapioca starch in the water and add it to the skillet. Stir to combine and cook for one more minute, or until the tapioca slurry has thickened.

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The Best Tofu Scramble

Tofu Bhurji Vegan Bhurji

Tofu Scramble

Tofu Breakfast Bowl

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Southwest Tofu Scramble

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