Description
This Seriously The Best Tofu Scramble is a flavorful, protein-packed vegan breakfast alternative that mimics the texture and taste of scrambled eggs. Infused with warm spices like turmeric, chipotle flakes, and the unique sulfurous hint of kala namak, this recipe offers a savory, satisfying dish that’s perfect for any time of day. Creamy oat milk and tahini enrich the scramble, while nutritional yeast adds a cheesy, umami depth—making it a wholesome, dairy-free delight.
Ingredients
Scale
Tofu Scramble Ingredients
- 1 14- or 16-ounce (400/454g) block of firm tofu
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
- ½ teaspoon kala namak (Indian black salt), plus more to finish
- Freshly cracked black pepper, to taste
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) full-fat oat milk or other creamy plant milk
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt or kosher salt, to taste
Instructions
- Prepare the tofu: Drain the firm tofu and press it gently to remove excess moisture. Crumble the tofu into bite-sized pieces resembling scrambled eggs.
- Mix the spices and wet ingredients: In a small bowl, combine ground turmeric, garlic powder, onion powder, paprika, chipotle chile flakes, kala namak, freshly cracked black pepper, tahini, nutritional yeast, and oat milk. Stir well to form a flavorful, creamy mixture.
- Heat the oil: Place a skillet or non-stick pan over medium heat and add the olive oil, allowing it to warm but not smoke.
- Cook the tofu: Add the crumbled tofu to the pan and pour the prepared spice and oat milk mixture over it. Stir well to coat the tofu evenly. Cook for about 5 to 7 minutes, stirring occasionally, until the tofu is heated through, slightly browned in places, and the mixture has thickened.
- Season to taste: Taste the scramble and add sea salt or additional kala namak if desired. Adjust black pepper and chipotle flakes for heat if you prefer a spicier kick.
- Serve: Remove from heat and serve immediately while warm. Garnish with extra black salt or fresh herbs if desired.
Notes
- Pressing the tofu well ensures better texture and avoids sogginess.
- Kala namak provides an eggy flavor due to its sulfur content; adjust quantity based on preference.
- This scramble stores well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
- Use your favorite plant milk if oat milk is unavailable, but full-fat versions yield creamier results.
- For a spicier scramble, increase the chipotle chile flakes or add a dash of hot sauce.
Keywords: tofu scramble, vegan breakfast, plant-based protein, tofu recipes, dairy-free, egg substitute