Parkdale Seventh-day Adventist Church: TOFU SCRAMBLE

If you miss scrambled eggs, this Tofu Scramble Recipe is for you! An easy vegan breakfast staple made with just 7 ingredients in 10 minutes.

Why this is the best breakfast tofu scramble ever

A vegan breakfast staple – A protein-packed plate of tofu scramble is always the perfect way to start the day, whether it’s a weekday or weekend morning.
A nostalgic “eggy” flavor – The secret’s out… Black salt (kala namak) is the secret ingredient that gives the crumbled and seasoned tofu its eggy, sulfur-like flavor. If you’re like me, each bite will have you reminiscing about the plates of scrambled eggs you loved eating as a kid.
Really quick and easy – 7 ingredients, 10 minutes, and 1 pan. That’s all this easy breakfast recipe takes!

Ingredients needed (with substitutions)

Olive oil or other oil/vegan butter
Tofu – Use firm or extra-firm tofu. The amount of water in a brick of soft or medium tofu will take too long to cook off.
Nutritional yeast – A cheesy and salty seasoning that gives the tofu scramble a delicious umami flavor. Try not to skip it if you can help it!
Black salt – AKA kala namak. It’s a sulfur-tasting salt that gives vegan egg recipes a similar flavor to real eggs. You can substitute it with regular table salt or sea salt if you don’t have it on hand.
Turmeric – For a golden “egg yolk” color. Feel free to omit the turmeric if you don’t have any on hand. The nutritional yeast will still give the scramble a yellow-ish color.
Garlic powder
Non-dairy milk – Any unsweetened and unflavored non-dairy milk will work! Better yet, stir in a little cashew cream.

Frequently asked questions

What kind of tofu is best for tofu scramble?

I prefer to use firm tofu but extra-firm tofu will work just as well. No need to press the block ahead of time! The water cooks out really quickly.

Where can I buy black salt (kala namak)?

You should be able to find black salt at specialty grocery stores or buy it online. It comes in handy when you need to replicate classic eggy flavors in vegan egg recipes, like this tofu scramble recipe, my Vegan Egg Salad, or a JUST Egg Omelette.

What can I add to the tofu scramble?

You can easily turn this basic tofu scramble into a colorful breakfast by playing around with different vegetables! There are so many you can add, like:

Vegetables you can sauté in the pan a few minutes before adding the tofu are 1/4 cup diced onion, minced garlic cloves, or a diced bell pepper.

Vegetables to add after the milk is added are fresh spinach or kale, small broccoli florets, or diced or sliced tomatoes.

Other than vegetables, you can also add crumbled vegan bacon, a sliced Italian vegan sausage, or half a can of drained and rinsed chickpeas or black beans at the end to make the scramble even heartier.

What should I serve with this vegan scrambled egg recipe?

I love to serve this basic tofu scramble with sliced avocado, hot sauce, toast, and fresh fruit. It also goes well with sliced tomatoes, fruit salad, breakfast potatoes, and your other favorite vegan breakfast recipes.

How long do the leftovers last?

The leftover tofu scramble will keep for up to 3 days in the fridge. Double the recipe and store the extras in individual containers for easy grab-and-reheat meals to enjoy for meal prep!

The Best Tofu Scramble

Ingredients

1 tablespoon olive oil
(1) 14.5-ounce block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon kala namak (black salt) or more to taste
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons non-dairy milk, unsweetened and unflavored

Instructions

Heat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick). Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu. This is a personal preference but I prefer some golden spots and a longer cook time.
Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Notes

Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you’ve added the milk to the tofu, and cook for just a few minutes.
Omit oil if desired to make the tofu scramble oil free.
You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored. Cashew cream makes it extra creamy and delicious!

Nutrition

Recipe Source

https://www.noracooks.com/tofu-scramble/#wprm-recipe-container-4234

TOFU SCRAMBLE

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