Go Back Email Link
–+ servings

Quick vegan tofu scramble

Ingredients

Tofu scramble
  • 220 grams tofu firm or extra firm
  • 85 milliliter soy milk unsweetened
  • 1 tablespoon vegan butter
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon tahini
  • 1/4 teaspoon Kala Namak (black salt) freshly grinded
  • 1 tablespoon neutral oil
  • pinch white pepper
To serve
  • chives finely chopped
  • black pepper
  • paprika powder
Serves 4 persons (click to change)

Equipment

  • Non-stick pan
  • Mixing bowl
Print Recipe
Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • Place a few layers of paper towels or a thin dish towel on a cutting board. Set the tofu on top, then place a heavy cookbook or a large plate with a few cans on it to weigh it down. Let the tofu press for 15 minutes to drain excess moisture.
    220 grams tofu
  • Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, kala namak, white pepper, tahini, Dijon mustard, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
    85 milliliter soy milk
    2 tablespoons nutritional yeast
    1/2 teaspoon Dijon mustard
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon paprika powder
    1/2 teaspoon turmeric powder
    1/4 teaspoon Kala Namak (black salt)
    pinch white pepper
    1 tablespoon tahini
  • Crumble the pressed tofu with your hands or with a fork into chunks, not too big or too small (see the photo above in the description).
  • Heat the oil and vegan butter in a large nonstick skillet over medium-high heat. When the oil is hot, add the tofu and cook for 5 to 7 minutes, stirring occasionally. Let it sit between stirs so it can develop a light golden brown crust. Use a spatula to break up any large pieces, but avoid crumbling the tofu too much.
    1 tablespoon vegan butter
    1 tablespoon neutral oil
  • Pour in the eggy sauce and gently fold it into the tofu using a silicone spatula, making sure each piece is well coated. Continue cooking until the tofu reaches your preferred texture.
    For a drier scramble, cook for a few more minutes. For a softer, wetter texture, cook for just 30 to 60 seconds.
  • Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Serve topped with chives, freshly grinded black pepper and some paprika powder.
    chives
    paprika powder
    black pepper
Recipe notes
Type of tofu
Firm tofu offers the closest texture to scrambled eggs. If it's unavailable, extra-firm tofu works too—just squeeze out some moisture by hand instead of pressing it fully to avoid drying out the scramble (or press briefly for about 5 minutes). For an extra soft, custardy scramble, soft tofu is also an option.
Adding some greens
If you’d like to add a bit of greenery to your tofu scramble, finely chopped baby spinach or kale makes a great addition. The best time to incorporate it is right after you pour in the eggy sauce and begin folding everything together. Adding the greens at this stage allows them to cook down just enough without becoming overdone—they’ll start to wilt almost immediately from the heat of the pan and the sauce. Stir gently to mix them in evenly, and cook for another minute or two until the greens are tender and well incorporated into the scramble.
Nutrition
Sodium: 73mg (3%)Calcium: 524mg (52%)Vitamin C: 45mg (55%)Vitamin A: 336IU (7%)Sugar: 22g (24%)Fiber: 18g (75%)Potassium: 463mg (13%)Calories: 854kcal (43%)Monounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1g (6%)Fat: 3g (5%)Protein: 57g (114%)Carbohydrates: 155g (52%)Iron: 13mg (72%)
Tried this recipe?Mention @rudysriviera or tag #rudysriviera!