Make this easy tofu scramble in 10 minutes or less in one skillet with just a handful of ingredients! You'll be amazed how the texture and flavor remind you of scrambled eggs! So simple and customizable too!
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!
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:
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.