Learn to make this tofu scramble; moist, creamy, and delicious. Ready in less than 10 minutes, it is a great breakfast option for busy weekdays.
If you’ve been craving eggs but follow a plant-based diet, this tofu scramble with satisfy your cravings!
It looks like scrambled eggs, and thanks to a secret ingredient, it tastes like it, too!
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Why this recipe works
- Easy. This recipe comes together with barely any prep work.
- Cost-effective. No expensive or hard-to-find ingredients.
- No mess. Everything is made in just one pan there clean up is a breeze!
- Healthy. Tofu is a fabulous plant-based protein option, packed with protein and fiber and containing very little fat.
What I love about this recipe is its versatility. Apart from the traditional scrambled egg style, you can have it as a healthy filling for your wraps/ burritos or toss it in your favorite salad.
What is tofu scramble made of?
This tofu scramble recipe uses very simple ingredients. Here is what you’ll need:
- Vegetable oil. Or any neutral-flavored oil.
- Spring Onions. Chopped.
- Garlic. Minced.
- Corn kernels. Optional, but they add a delicious crunch.
- Firm tofu. The best kind of tofu to use for a scramble. It doesn’t fall apart as silken or soft tofu does.
- Turmeric. For color and mild flavor.
- Ketchup. For that pop of flavor.
- Black Salt. The secret ingredient! Black salt gives this dish the eggy flavor which we love.
- Salt/Pepper. To season.
- Baby Spinach. Chopped.
- Cilantro. Chopped.
How to make it
In just four easy steps, your tofu scramble will be ready to enjoy.
Step 1: Sautee the veggies
Oil up your skillet and heat it. Add your corn kernels, garlic, and spring onion and stir till warm. Now add in the piquillo peppers and saute while stirring everything together for no more than 2 minutes.
Step 2: Add tofu and seasonings
Throw in your crumbled tofu and mix it well till evenly distributed. Add the ketchup, black salt, pepper, salt and turmeric once the tofu is heated nicely.
Step 3: Toss and mix
Once added, toss and mix until the mixture is evenly distributed and all ingredients evenly coated.
Step 4: Add spinach
Now that the tofu is well cooked, add in your baby spinach and cook until it tenderizes before turning off the heat and garnishing with the cilantro.
Like any good egg scramble or egg based dish, it’s easy to customize to suit your preferences. Here are some suggestions:
- Mushrooms. Add thickly chopped and sauteed portobello mushroom for meaty and earthier bites.
- Replace ketchup. Instead of ketchup, you can use your favorite non-dairy milk for a rich, creamy, and smooth texture. Alternatively, you can use another sauce, like barbecue sauce.
- Nutritional yeast. Try blending in some nutritional yeast to your creamy mixture to add those savory umami notes similar to eggs but lacking in tofu.
Tips to make the best recipe
- Wrap the tofu in a clean towel and press it under a heavy cookbook or a board with a couple of cans of beans to remove the excess watery content. This ensures a firm egg-like consistency.
- When breaking tofu, keep it chunky. Don’t make it too small to avoid a crumbly mess in the pan. If some of the pieces are too chunky, they can be broken down later on when in the pan.
- It’s natural to have some excess liquid leftover from the scramble. Simply drain it before serving.
To store. Leftovers can be stored in the refrigerator, covered, for up to 3 days.
To freeze. Place the tofu scramble in a freezer safe container and store it in the freezer for up to 3 months.
To reheat. Thaw it overnight in your fridge and reheat over a low flame in your skillet till warmed thoroughly.
More breakfast recipes to try
Frequently asked questions
Yes, it is a very healthy breakfast option since it is low in fat and packed with plant-based protein along with a bunch of vitamins, minerals, and fiber.
Although both are healthy options, tofu scramble is more beneficial as it provides dietary fiber, which the eggs lack. This makes it slightly healthier than scrambled eggs.
- 1 teaspoon Vegetable Oil
- 3 green onions chopped
- 2 teaspoons Garlic minced
- 1 cup Corn Kernels
- 1/2 cup Roasted Piquillo Peppers chopped
- 16 oz Firm Tofu crumbled
- 1 teaspoon Turmeric
- 1 tablespoon Ketchup
- 1 1/2 teaspoons black salt or a sprinkling of Black Salt
- 1 teaspoon Salt and pepper to taste
- 2 cups Baby Spinach
- 1/4 cup Cilantro chopped
- In a large pan, heat vegetable oil. Sautee spring onions for a few minutes, and then add minced garlic and corn kernels into the pan. Sautee till warmed through and then add in chopped Piquillo peppers. Cook for a minute or two.
- Add crumbled tofu to the pan and toss to combine. Add turmeric, ketchup, The black Salt and season with salt and pepper.
- Stir all ingredients well to evenly distribute turmeric.
- Once hot and cooked through, add baby spinach to the pan and cook till just wilted. Turn heat off and stir in chopped cilantro.
Lillie Weldin says
Flo (flolikesbaking) says
Gwen @simplyhealthyfamily says
Amrita @ Crazy Vegan Kitchen says