Scrambled Tofu
Scrambled Tofu
Bec Hudson/Vegan One-Pot Wonders

Dabbling in a plant-based diet? You’ll want a good recipe for scrambled tofu, a vegan riff on scrambled eggs. This version, from Jessica Prescott’s Vegan One-Pot Wonders, is especially delicious, thanks to a blend of savory herbs and spices.

“Scrambled tofu is delicious, filling, infinitely customizable and, when you have the spice mix made already, it comes together in moments,” Prescott writes. “I cook it often, as others would eggs, for a quick and easy meal at any time of day.

In many tofu recipes, you have to take the extra time to press the tofu before cooking with it. But in this case, it’s not necessary, since the liquid in the tofu helps to prevent the tofu from sticking to the pan.

A quick note about kala namak, aka Himalayan black salt, which is called for in the seasoning: It contains sulphur, which lends an eggy flavor to the tofu scramble. Depending on where you live, it may be hard to find, but many health food and Asian stores stock it, as well as Amazon. If you can’t find it, Prescott says standard salt will do (and your scramble will still be delicious).

Breakfast, anyone?

Recipes excerpted with permission from Vegan One-Pot Wonders by Jessica Prescott, published by Hardie Grant Books September 2020.

RELATED: Crispy Tofu Bánh Mì

2 to 4 servings

Scrambled Tofu Seasoning

2 tablespoons nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon smoked or sweet paprika

1 teaspoon ground turmeric

1 teaspoon kala namak (found at Asian grocers) or kosher salt

Scrambled Tofu

2 tablespoons coconut oil

14 ounces to 18 ounces (400 to 500 grams) firm tofu (doesn’t need to be pressed)

4 tablespoons scrambled tofu seasoning

1. Make the Seasoning: In a clean, dry glass jar, combine the nutritional yeast, onion powder, garlic powder, ground coriander, paprika, turmeric and Kala namak (or salt). Stir to combine or put the lid on the jar and turn the jar around so that the contents get evenly distributed.

2. Make the Scrambled Tofu: In a skillet over medium-high heat, heat the coconut oil. Crumble in the tofu and toss until it starts to brown, about 5 minutes. Add the tofu seasoning and use a spatula to stir and toss until the tofu is coated—gently, as you want the occasional chunk to remain. Continue cooking until light golden brown, for about 5 minutes, then add any desired toppings, if using.

3. Remove from the heat and serve the scrambled tofu as is, or use any of the serving ideas listed below.

Serving Ideas: Try serving the scrambled tofu on toast with avocado or hummus and arugula; in a breakfast burrito; in tacos with black beans, potatoes and spinach; in a bowl with cooked quinoa and arugula; or on a bagel with avocado and coconut ‘bacon.’

270 calories

21g fat

6g carbs

21g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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