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Classic Tofu Scramble
American

Classic Tofu Scramble

A protein-packed vegan answer to scrambled eggs: crumbled firm tofu cooked with turmeric for colour and a savoury, slightly cheesy flavour from nutritional yeast and black salt.

20 min
Total time
2
Servings
10 min
Prep
10 min
Cook
beginnerbreakfastveganvegetariandairy-freegluten-freehigh-protein
Source: Plant-based breakfast classic

Ingredients

2 servings
  • 400 g block firm tofu, drained and pressed
  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • 1 garlic clove, minced
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 tbsp nutritional yeast
  • 1/4 tsp kala namak (black salt), for eggy flavour, or use regular salt
  • 2 tbsp unsweetened plant milk
  • to taste black pepper
  • 1 tbsp fresh chives, chopped, to serve

Make it your way

Instructions

Plan my prep
  1. Step 1.Press the tofu for 10 minutes to remove excess water, then crumble it into bite-sized pieces with your hands.
  2. Step 2.Heat the olive oil in a non-stick frying pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
  3. Step 3.Add the garlic and cook for 30 seconds until fragrant.
  4. Step 4.Add the crumbled tofu and cook for 3 to 4 minutes, stirring, to drive off moisture.
  5. Step 5.Sprinkle over the turmeric, cumin, nutritional yeast and black salt, then add the plant milk and stir to coat evenly.
  6. Step 6.Cook for a further 2 to 3 minutes until heated through and any liquid has been absorbed.
  7. Step 7.Season with black pepper, scatter with chives and serve hot on toast.

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