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Savory Tofu Scramble with Vegetables and Spices Recipe

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4.2 from 12 reviews

A flavorful and protein-packed Tofu Scramble recipe that mimics traditional scrambled eggs but is completely plant-based. Featuring firm tofu crumbled and cooked with a vibrant blend of spices and optional sautéed vegetables, this dish is perfect for a quick, nutritious breakfast or brunch.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Tofu Scramble Base

  • 1 (14.5-ounce) block firm or extra-firm tofu
  • ⅓ cup unsweetened unflavored plant-based milk (such as oat, almond, cashew, or soy)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon regular or sweet paprika
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sea salt, Kosher salt, or Indian black salt kala namak (plus more to taste)
  • 1 to 3 tablespoons nutritional yeast (plus more to taste)
  • 1 to 2 tablespoons olive oil (divided if using vegetables)

Optional Vegetables and Toppings

  • Diced onion
  • Diced bell pepper
  • Sliced mushrooms
  • Asparagus
  • Baby spinach
  • Chopped kale
  • Broccoli florets
  • Diced tomatoes
  • Chopped fresh herbs
  • Microgreens
  • Avocado slices

Instructions

  1. Drain the tofu: Remove the tofu from its packaging and pat it dry with paper towels or a clean kitchen towel. Pressing the tofu is not necessary for this recipe.
  2. Whisk the seasoning mixture: In a small bowl, combine the plant-based milk, garlic powder, ground cumin, turmeric, paprika, black pepper, salt or kala namak, and nutritional yeast. Whisk thoroughly and set the mixture aside.
  3. Cook optional vegetables: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. If using firmer vegetables such as onion, bell pepper, mushrooms, asparagus, broccoli, or kale, sauté them with a pinch of salt and pepper until crisp-tender. Transfer cooked vegetables to a plate. Skip this step if you prefer a plain tofu scramble.
  4. Crumble the tofu: Add additional olive oil to the skillet if needed. Crumble the tofu directly into the pan with your fingers, breaking larger pieces with a spatula or wooden spoon so that the texture resembles scrambled eggs.
  5. Brown the tofu: Spread the tofu crumbles evenly in the skillet and cook without stirring for 3 to 4 minutes to allow browning. Then stir and cook for another 2 to 3 minutes until most moisture has evaporated and some pieces turn golden brown.
  6. Add the seasoning mixture: Pour the whisked plant-milk seasoning mix into the skillet. Cook while stirring frequently until most of the liquid has evaporated and the tofu scramble reaches your desired consistency.
  7. Finish: Return the sautéed vegetables to the pan, if using. Wilt tender greens like spinach or kale and fold in diced tomatoes at the end of cooking. Taste the scramble and adjust seasoning as needed. For a stronger egg-like aroma, finish with an additional small pinch of kala namak. Serve the scramble topped with fresh herbs, microgreens, and avocado slices if desired.

Notes

  • Use firm or extra-firm tofu for the best texture.
  • Kala namak (black salt) provides an eggy sulfur flavor but can be omitted if unavailable.
  • Adjust nutritional yeast to taste for a cheesier flavor.
  • The vegetables are optional; add your favorites for extra nutrition and flavor.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/savory-tofu-scramble-with-vegetables-and-spices-recipe/