Tofu scramble is one of the best ways to eat tofu! Taking literally 10 minutes or less from start to finish, it’s an easy healthy breakfast meal when served on toast, in a breakfast burrito, or with a side of hash browns! Tips included on how to turn tofu yellow with Tumeric and ‘eggy’ with black salt (kala namak). Wonderfully customizable this simple tofu scramble is an all around family favorite!
Tofu is a healthy, protein-rich substitute for eggs! Because of it’s slight chewiness, it naturally has just the right texture, but it really needs a boost in flavor since it’s very plain without seasoning. Here’s what you’ll need to make your tofu scramble taste amazing!!
Tofu Scramble Seasonings:
- Vegan Chicken-Style Seasoning – This adds such great flavor! I used McKay’s Vegan Chicken-style seasoning, or you can make your own.
- Nutritional Yeast Flakes – absolutely essential to richen the flavor and cheesiness – find yeast flakes in your local health food store or here.
- Tumeric – Ground Tumeric is so good for you – AND it makes your tofu yellow like eggs!
- Black Salt (Kala Namak) – this wonder ingredient smells and tastes like eggs. Buy it at your local Indian food store or here on Amazon.
- Garlic and Onion Powder
- Salt/Seasoned Salt
How to Make Tofu Scramble:
Add a tablespoon of olive oil to your skillet (if using). Open your firm-style water-packed tofu carton, and drain off the water. Gently press the block of Tofu between your hands to remove excess moisture.
Use your hands to crumble the drained tofu into a skillet (or use a fork or potato masher as pictured below). Leave pieces of varying size, some large, some smaller. The tofu will break down more as you cook so no need to make the pieces extremely small!
Now add your seasonings: Chicken-style seasoning, nutritional yeast flakes, Tumeric, onion powder, garlic powder, black salt, and cayenne pepper. Add fresh onions and chopped peppers if desired.
Stir everything together until well mixed. Cook over medium heat, stirring if need to prevent scorching, for several minutes until veggies are soft and tofu scramble is beginning to brown slightly.
Garnish with more fresh chopped green onions or tomatoes and serve!! Yum!
How long will tofu scramble last?
Store tofu scramble in an air-tight container in the refrigerator for up to five days.
Can I freeze Tofu Scramble?
You can freeze Tofu Scramble, but the texture of Tofu changes a lot when frozen. It will be drier, and more crumbly! It still tastes great, but doesn’t have that same ‘eggy’ texture. Try it with a little sometime and see what you think!
How do you reheat Tofu Scramble?
Reheat tofu scramble in the microwave or on the stovetop in a skillet.
Customize this Tofu Scramble to include your favorite veggies! Some of my favorite add-ins are:
- Onions
- Bell peppers
- Jalapeño peppers
- Kale
- Tomatoes
- Spinach
Tofu Types:
I use firm-style water-packed Tofu for this recipe. This is one of the most easily obtainable types and has the perfect texture to emulate scrambled eggs. For more info on different types of tofu and their uses, check out this post by the Kitchn.
I absolutely love this Tofu Scramble and can’t wait for you to try it! Leave a comment or ask a question below!
You might also enjoy these recipes using tofu!
- Best Tofu Egg Salad
- Vegan Tofu-Ricotta Stuffed Shells
- Vegan Baked Tofu and Black Bean Tacos
- Ginger-Lemon Tahini Dressing with Tofu Strips and Chopped Salad
If you’ve tried this Tofu Scramble or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
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Best Tofu Scramble
Ingredients
- 16 oz tofu firm, water-packed
- 1 Tbsp olive oil optional
- 1 Tbsp McKay's Chicken Style Seasoning scant
- 1 Tbsp nutritional yeast flakes Heaping!
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground Tumeric add more for brighter yellow color
- 1/4 tsp Black Salt (kala namak) or 1/8 tsp seasoned salt
- dash cayenne pepper
- 1/4 cup green onions chopped
Instructions
- Add a tablespoon of olive oil to your skillet (if using). Open your firm-style water-packed tofu carton, and drain off the water. Gently press the block of tofu between your hands to remove excess moisture.
- Crumble the drained tofu into a skillet (use a fork, potato masher or your hands). Leave pieces of varying size. (Keep in mind the tofu will break down more as you cook it.)
- Add Chicken-style seasoning, nutritional yeast flakes, Tumeric, onion powder, garlic powder, black salt, and cayenne pepper. Add fresh onions and chopped peppers if desired.
- Stir everything together until well mixed. Cook over medium heat for 3-5 minutes. Stirr occasionally to prevent scorching until veggies are soft and tofu scramble is beginning to brown slightly.
- Garnish with more fresh chopped green onions or tomatoes and serve!! Yum!
Notes
HOW LONG WILL TOFU SCRAMBLE LAST?
Store tofu scramble in an air-tight container in the refrigerator for up to five days.CAN I FREEZE TOFU SCRAMBLE?
You can freeze Tofu Scramble, but the texture of Tofu changes a lot when frozen. It will be drier, and more crumbly! It still tastes great, but doesn’t have that same ‘eggy’ texture. Try it with a little sometime and see what you think!HOW DO YOU REHEAT TOFU SCRAMBLE?
Reheat tofu scramble in the microwave or on the stovetop in a skillet.CUSTOMIZE THIS TOFU SCRAMBLE TO INCLUDE YOUR FAVORITE VEGGIES! SOME OF MY FAVORITE ADD-INS ARE:
- Onions
- Bell peppers
- Jalapeño peppers
- Kale
- Tomatoes
- Spinach
TOFU TYPES:
I use firm-style water-packed Tofu for this recipe. This is one of the most easily obtainable types and has the perfect texture to emulate scrambled eggs. For more info on different types of tofu and their uses, check out this post by the Kitchn.Nutrition
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