Seriously The Best Tofu Scramble
User Reviews
5
Seriously The Best Tofu Scramble
Description
This tofu scramble starts by pressing firm tofu to remove excess moisture and create a better texture similar to scrambled eggs. A sauce is made from turmeric, garlic and onion powders, paprika, chipotle flakes, kala namak (Indian black salt), black pepper, tahini, nutritional yeast, and oat milk. The pressed tofu is hand-crumbled into chunks that fry in oil until lightly browned on the outside but still soft inside.
The prepared spice and cream sauce is folded in near the end of cooking to coat the tofu chunks and bring an eggy flavor and creamy texture. The kala namak is key to the characteristic sulfurous egg taste, while the tahini and nutritional yeast add richness and umami. The scramble is cooked gently to retain some chunkiness rather than being overly broken down.
This scramble serves as a versatile vegan breakfast or brunch dish. Optional additions like chopped baby spinach or kale can be added after the sauce for a tender green inclusion. Its flavors and textures aim to closely mimic traditional scrambled eggs without animal products.
The recipe notes emphasize using firm tofu for texture, suggest alternatives if not available, and recommend adding kala namak at the end to preserve its potency.
Ingredients
- 1 or 16-ounce firm tofu block, 400 or 454 g
- 1/4 teaspoon Turmeric ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
- ½ teaspoon kala namak plus more to finish, aka Indian black salt
- black pepper freshly cracked
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) oat milk or other creamy plant milk, full-fat
- 1 tablespoon olive oil or cooking oil of choice
- sea salt or kosher salt, to taste
Instructions
- Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
- Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
- Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
- Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***If you prefer scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.
- Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
Notes
- Firm tofu provides the best texture similar to scrambled eggs; extra-firm tofu requires less pressing to avoid dryness.
- Kala namak (Indian black salt) is essential for an egg-like flavor; add extra just before serving since cooking reduces its strength.
- Consider adding chopped baby spinach or kale after adding the sauce to incorporate greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 276mg | 12% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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