The Perfect Vegan Tofu Scramble

The Perfect Vegan Tofu Scramble

After making hundreds of batches of vegan tofu scramble, here is our favorite staple recipe. Flavorful, foolproof, and way better than eggs.

Course Breakfast

Cuisine American

Keyword brunch, dairy-free, eggs, nut-free, plant-based, tofu, vegan, vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings -3 Servings

Calories 250kcal

Author Michelle Cehn & Dan Miller

Ingredients

1 tablespoon canola oil
½ small yellow onion diced
1 block extra-firm tofu drained and water squeezed out by hand or with a tofu-press
2 tablespoons soy sauce
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon vegan butter
4 cloves garlic minced
¼ teaspoon black salt
Salt to taste if desired

Instructions

Heat a large nonstick pan with canola oil. Add the onion and saute for 2 minutes.
Use your hands to crumble in the tofu into the pan. You can make large or small chunks depending on your preference.
Add soy sauce and stir. Add turmeric, garlic powder, black pepper, vegan butter, and minced garlic and stir once more. Allow tofu to sit one the pan without touching it for a few minutes so it has a chance to brown up slightly. The longer you leave it undisturbed, the more brown and crispy it will get. Toss with a spatula a few times, allowing a few minutes between each toss to gently brown different sides of the tofu.
Sprinkle on black salt, mix, and taste. If needed, adjust seasonings to taste.
Serve and enjoy!

Notes

Have leftovers? Tofu scramble is best fresh, so if you're serving it to friend and family, definitely make a fresh batch. But if you'd love a quick next-day breakfast or batch cooking with your scramble, you can absolutely save your leftovers and reheat them later. Allow to cool fully first and then and store in an air-tight container for up to 3-5 days. Reheat in the microwave or on the stovetop.

Nutrition