Vegan Tofu Scramble
by: claire cary
This easy vegan tofu scramble is a simple and healthy breakfast that is ready to eat in under 20 minutes! Enjoy this scrambled tofu eggs recipe on toast, in a burrito, or just as is with your favorite veggies.
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Ingredients
- 1 16 ounce package extra firm or firm tofu
- 1 tablespoon olive oil
- ¼ teaspoon turmeric
- 2 teaspoons nutritional yeast
- ½ teaspoon garlic powder
- 1/2-1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons cashew cream click for recipe
- 3 tablespoons water
- optional: 1/4-1/2 teaspoon black salt gives an eggy flavor
Instructions
- Remove the tofu from the package and drain off the extra liquid.
- Add the olive oil to a skillet (cast iron or regular) and heat over low/medium heat.
- Add the tofu and crumble in your hands. I like to leave some larger pieces and some smaller.
- Cook for about 5 minutes, then add in all remaining ingredients.
- Let simmer for 5-10 minutes, then taste and adjust flavors as desired, I usually like it on the saltier side.
- Feel free to add in any other veggies like sauteed bell pepper, kale, spinach or tomatoes.
- Serve as is or with toast, avocado toast, in a burrito or breakfast taco.
Notes
If you don't have extra firm tofu, regular firm will work as well!
The black salt is optional, but does give the tofu scramble more of a traditional egg flavor.
Feel free to add any additional spices you like. I love paprika, cumin, cayenne or onion powder.
Serving: 1cup / Calories: 179kcal / Carbohydrates: 6g / Protein: 12g / Fat: 7g / Fiber: 1g / Sugar: 1g
