Description

This flavorful Tofu Scramble is a perfect vegan alternative to traditional scrambled eggs. Firm tofu is pressed to remove excess moisture, then cooked with a blend of spices and nutritional yeast for a savory, slightly cheesy taste. Enhanced with a soy milk seasoning mixture and garnished with fresh scallions, this dish is a quick, protein-packed breakfast or brunch option that’s satisfying and easy to prepare.

Ingredients

Scale

Tofu Mixture

1 (14-oz.) package firm tofu
1/2 cup soy milk
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground turmeric
Freshly ground black pepper, to taste
1 teaspoon kosher salt

Cooking

2 tablespoons vegetable oil

Garnish

Thinly sliced scallions, for serving

Instructions

Press the Tofu: Slice the tofu block in half horizontally and place the halves on a small baking sheet lined with three layers of paper towels or a clean dish towel. Cover the tofu with another triple layer of paper towels or towel and press firmly to absorb moisture. Discard the wet towels, then repeat this pressing process by sandwiching the tofu with fresh towels and placing a heavy skillet or baking sheet on top weighted with a can. Let it sit for 20 minutes for thorough moisture removal.
Prepare Seasoning Mixture: While the tofu presses, whisk together the soy milk, nutritional yeast, garlic powder, onion powder, chili powder, turmeric, and a few grinds of black pepper in a small bowl until well combined.
Crumble the Tofu: Remove the paper towels from the tofu and discard. Crumble the tofu into approximately 1/2-inch pieces and transfer to a medium bowl.
Cook the Tofu: Heat the vegetable oil in a large nonstick skillet over medium heat. Add the crumbled tofu and sprinkle with kosher salt. Cook, stirring occasionally, until the tofu develops crisp, browned edges, about 4 to 5 minutes.
Add Seasoning and Finish Cooking: Lower the heat to medium, then whisk the seasoning mixture once more before pouring it into the skillet. Continue cooking, stirring occasionally with a rubber spatula, until most of the moisture evaporates and the tofu is coated in the flavorful sauce—about 1 minute. For a saucier scramble, stop cooking when a little moisture remains, roughly after 30 seconds.
Serve: Divide the tofu scramble among plates and sprinkle with thinly sliced scallions for a fresh, vibrant garnish.

Notes

Pressing the tofu is essential to remove excess moisture and achieve a better texture for scrambling.
Adjust chili powder to taste for desired spiciness.
Use nutritional yeast to add a cheesy flavor while keeping the dish vegan.
If soy milk is unavailable, unsweetened almond or oat milk can be substituted.
This scramble can be served with toast, avocado, or as a filling for breakfast burritos.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Vegan American

Keywords: tofu scramble, vegan breakfast, plant-based scramble, tofu recipe, vegan eggs alternative, nutritious breakfast