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Basic Eggy Tofu Scramble

Courtney Crary

Basic Eggy Tofu Scramble

This super easy tofu scramble recipe makes a nearly indistinguishable substitute for scrambled eggs. With just 4 ingredients, this high-protein, low-fat scramble will be ready to fill breakfast burritos, accompany home fries, and top avocado toast in less than 10 minutes. Oil-free, vegan, and gluten-free.

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Yield: 4
Author: Courtney Crary- Not Like Mama
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Basic Eggy Tofu Scramble

Basic Eggy Tofu Scramble

Prep time: 3 MinCook time: 5 MinTotal time: 8 Min
This super easy tofu scramble recipe makes a nearly indistinguishable substitute for scrambled eggs. With just 4 ingredients, this high-protein, low-fat scramble will be ready to fill breakfast burritos, accompany home fries, and top avocado toast in less than 10 minutes. Oil-free, vegan, and gluten-free.

Ingredients

  • 1 block tofu, extra-firm
  • 1 Tbsp nutritional yeast
  • 1/2 tsp kala namak (black salt)
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp kosher salt (or salt to taste)
  • freshly ground black pepper, to taste

Instructions

  1. Heat a large non-stick pan over medium heat.
  2. Drain the block of tofu and transfer to a bowl.
  3. Using a fork or your hands, crumble the tofu into a texture resembling cottage cheese.
  4. Add the seasonings and stir to combine.
  5. Transfer the eggs to the pan and cook, stirring occasionally, for about 5 minutes.
  6. Serve in whichever way you serve scrambled eggs.  See recipe notes for variations of this recipe.

Notes:

Kala namak (aka black salt) has a strong sulphur flavor, especially when cooked. This helps give the tofu that distinctly 'eggy' flavor. This item can be a challenge to find, so I recommend buying it online (it will last you a long time). If you don't like the taste of eggs, you can leave this out and just add more salt to taste.


For a more hearty breakfast, try making a veggie scramble with onions, peppers, zucchini, or veggies of your choosing. Once the veggies are nearly finished cooking, add in the tofu scramble and cook for a few more minutes.


Add this tofu scramble to fried rice, breakfast burritos, avocado toast, or anywhere else you enjoy eggs!

Calories

104.11

Fat (grams)

6.15

Sat. Fat (grams)

1.07

Carbs (grams)

2.78

Fiber (grams)

1.83

Net carbs

0.95

Sugar (grams)

0.82

Protein (grams)

12.43

Sodium (milligrams)

151.59

Cholesterol (grams)

0.04
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About the recipe:

When you first go plant-based, it takes a while to collect ‘basic’ recipes to replace your old ones. For things like spaghetti sauce, pancakes, tacos, and breakfast scramble, it’s important to find recipes that are as easy and delicious as their non-vegan counterparts. Those recipes will become your go-to’s. They’re tried and true and you can make them in your sleep without needing to look at the recipe.

This tofu scramble is one of those recipes for me. It’s so easy to whip up. Eat it with some roasted potatoes for breakfast, add it to a veggie scramble, throw it in some breakfast burritos, or scoop it on some avocado toast.

Kala namak is an essential part of this recipe, as it adds that unique sulphur flavor that eggs naturally have. Combined with the umami from the nutritional yeast and garlic powder, and the bright orange color from the turmeric, we get a look, taste, AND texture of scrambled eggs BUT with more protein and no cholesterol.

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This is the kala namak we get ( it’s impossible to find at any of our local stores). If you have a specialty spice store near you, you may be in luck! Otherwise, it’s faster to just order it online.

RECIPE NOTES:

  1. Kala namak (aka black salt) has a strong sulphur flavor, especially when cooked. This helps give the tofu that distinctly 'eggy' flavor. This item can be a challenge to find, so I recommend buying it online (it will last you a long time). If you don't like the taste of eggs, you can leave this out and just add more salt to taste.


    2. For a more hearty breakfast, try making a veggie scramble with onions, peppers, zucchini, or veggies of your choosing. Once the veggies are nearly finished cooking, add in the tofu scramble and cook for a few more minutes.


    3. Add this tofu scramble to fried rice, breakfast burritos, avocado toast, or anywhere else you enjoy eggs!

I hope this recipe becomes one of those basics for you!

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

Happy Cooking,

Courtney

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