Hey there, wonderful people!
Are you in the mood for a delicious and healthy breakfast? I’ve got a dish that will kick-start your day!
Today, I’m excited to share my vegan tofu scramble recipe.
It’s packed with flavor, super easy to whip up, and totally egg-free!
Whether you’re vegan or just looking to try something new, this dish is a winner!
Let’s dive in!
Suggestions for Ingredient Substitution
Firm tofu can be replaced with extra-firm tofu or silken tofu, depending on the desired texture. Extra-firm tofu will create a chunkier scramble, while silken tofu will result in a softer, creamier consistency. Adjust cooking time accordingly, as silken tofu requires less time to heat through.
Indian black salt (kala namak) provides an eggy flavor but can be omitted if unavailable. Regular sea salt can be used instead, though the egg-like taste will be less pronounced. Alternatively, a pinch of sulfur powder can mimic the eggy flavor.
Nutritional yeast adds a cheesy, nutty flavor and can be substituted with miso paste or chickpea flour for a similar umami taste. Use about half the amount of miso paste or chickpea flour compared to nutritional yeast. These alternatives may slightly alter the texture and nutritional profile of the dish.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 50-55 g
Ingredients
For the tofu scramble:
- 1/2 cup oat milk (unsweetened, full-fat is best)
- 2 tbsp nutritional yeast (adds cheesy flavor)
- 1/4 tsp paprika
- 1 tbsp tahini (for creaminess)
- 1/2 tsp black salt (kala namak)
- sea salt to taste
- 1/2 tsp smoked chipotle flakes
- 1/2 tsp garlic powder
- black pepper to taste
- 1/4 tsp turmeric
- 1/2 tsp onion powder
- 1 block firm tofu (pressed and crumbled)
For the yogurt sauce:
- 2 to 3 tsp lemon juice (freshly squeezed)
- sea salt to taste
- black pepper to taste
- 1/4 tsp dried mint
- 1/2 cup unsweetened coconut yogurt
- 1 garlic clove (crushed for fresh flavor)
For the chili oil and salad:
- 2 tbsp extra virgin olive oil (good quality like Colavita)
- 3 to 4 cups salad greens
- 1 tbsp Aleppo pepper flakes (mildly spicy, fruity)
For serving:
- pita bread
- za’atar
Step 1: Press the Tofu
Select firm tofu and press it for 10-15 minutes to remove excess water.
Wrap the tofu in a clean dish towel or paper towels and weigh it down with a heavy object like a cookbook or cans.
This helps remove moisture and facilitates a better texture for the scramble.
Step 2: Prepare the Spice Blend and Sauce
In a bowl, mix together ¼ teaspoon turmeric, ¼ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked Chipotle chili flakes.
Add ½ teaspoon Indian black salt (kala namak) for an eggy flavor and 2 tablespoons nutritional yeast for a cheesy taste.
In a separate bowl, combine 1 tablespoon tahini with the prepared spice blend.
Whisk until it forms a paste, then gradually add full-fat oat milk while whisking to achieve a smooth sauce.
Step 3: Cook the Tofu
After pressing, crumble the tofu into chunks by hand, ensuring the pieces are not too small.
Heat a large non-stick frying pan over medium-high heat and add a small amount of olive oil.
Once the oil is hot, add the crumbled tofu and cook for 5-7 minutes, stirring occasionally to achieve a nice browning.
Pour the prepared spiced sauce over the tofu and mix well.
Cook for an additional 30-60 seconds for a wetter scramble or a couple of minutes for a firmer texture.
Taste and adjust the seasoning with additional kala namak or regular salt if needed.
Step 4: Optional Adjustments and Add-ons
For a Middle Eastern-inspired flavor, alter the spice blend to include ¾ teaspoon ground cumin, ¾ teaspoon ground coriander, ½ teaspoon paprika, ¼ teaspoon turmeric, ⅛ teaspoon cinnamon, ⅛ teaspoon ground cloves, a pinch of ground cardamom, and a pinch of nutmeg.
Step 5: Prepare Accompaniments
Create a yogurt sauce by mixing ½ cup unsweetened coconut yogurt with 1 crushed garlic clove, 2-3 teaspoons lemon juice, ¼ teaspoon dried mint, and sea salt and black pepper to taste.
Adjust seasoning as needed.
For a chili oil, combine 1 tablespoon Aleppo pepper (or red pepper flakes) with 2 tablespoons extra virgin olive oil in a small saucepan over low heat, simmer gently for 5 minutes, then remove from heat.
Prepare a salad by mixing 3-4 cups of soft salad greens with reserved chili oil, lemon juice, sea salt, and black pepper.
Step 6: Serve and Enjoy
Heat pita bread in the oven at 350°F (175°C) for 5 minutes, then brush with olive oil and sprinkle with za’atar.
Serve the tofu scramble alongside the yogurt sauce, salad, and warm pita bread for a delicious, well-rounded meal.
