Classic Tofu Scramble

Classic Tofu Scramble

Classic Tofu Scramble

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If you miss scrambled eggs, you’ll love scrambled tofu. Tofu’s customizable taste and texture perfectly mimic that American diner-style breakfast favorite.

A key ingredient to “eggy” tofu scrambled is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs.  Turmeric’s golden hue, along with nutritional yeast, gives scrambled tofu its classic yellow color while adding savory flavor.

This recipe, adapted from the first vegan cookbook I ever bought, Vegan 100 by Gaz Oakley, is super versatile too. You can add in your favorite vegetables and spices to the base and make it all your own.

Ingredients

2 tablespoons of vegetable stock or water (more if needed)

12 oz. (340 grams) block of extra firm tofu

1 medium yellow onion, finely chopped

½ teaspoon of kosher salt

¼ cup of almond milk (or oat milk)

½ teaspoon of turmeric powder

½ teaspoon of ground black pepper

¼ teaspoon of kala namak salt (black salt)

¼ cup of nutritional yeast

1 cup of cherry tomatoes, halved

Method for making Classic Tofu Scramble

1.  Heat a large non-stick frying pan over medium-high heat.

Add your veggie stock or water, onions and kosher salt. Cook the onions until soft and translucent, 5-7 minutes, adding additional liquid as needed so the onions don’t dry out.

2.  While the onions are cooking crumble the tofu by pressing it between your fingers. Add the tofu to the cooked onions along with the milk, turmeric, pepper, kala namak salt and nutritional yeast.

3.  Using a spatula, mix all the ingredients together.  Keep stirring until it becomes an even yellow color and resembles scrambled eggs.

4.  Mix in the tomatoes and spinach. Cook until the tomatoes are soft, and the spinach is wilted. Add salt and pepper to taste.

Scrambled tofu makes the best savory breakfast but also tastes delicious for a quick weeknight dinner!

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Classic Tofu Scramble

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

If you miss scrambled eggs, you’ll love scrambled tofu. Tofu’s customizable taste and texture perfectly mimic that American diner-style breakfast favorite.

Ingredients

• 2 tablespoons of vegetable stock or water (more if needed)
• 12 oz. (340 grams) block of extra firm tofu
• 1 medium yellow onion, finely chopped
• ½ teaspoon of kosher salt
• ¼ cup of almond milk (or oat milk)
• ½ teaspoon of turmeric powder
• ½ teaspoon of ground black pepper
• ¼ teaspoon of kala namak salt (black salt)
• ¼ cup of nutritional yeast
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh baby spinach

Instructions

1. Heat a large non-stick frying pan over medium-high heat. Add your veggie stock or water, onions and kosher salt. Cook the onions until soft and translucent, 5-7 minutes, adding additional liquid as needed so the onions don’t dry out.
2. While the onions are cooking crumble the tofu by pressing it between your fingers. Add the tofu to the cooked onions along with the milk, turmeric, pepper, kala namak salt and nutritional yeast.
3. Using a spatula, mix all the ingredients together. Keep stirring until it becomes an even yellow color and resembles scrambled eggs.
4. Mix in the tomatoes and spinach. Cook until the tomatoes are soft, and the spinach is wilted. Add salt and pepper to taste.

Calories

123.02

Fat (grams)

5.39

Sat. Fat (grams)

0.91

Carbs (grams)

9.26

Fiber (grams)

4.03

Net carbs

5.23

Sugar (grams)

3.24

Protein (grams)

13.31

Sodium (milligrams)

834.32

Cholesterol (grams)

0.16

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