Tofu scramble is a vegan breakfast staple, so today I’m sharing how I make mine. I am not a fan of the sulfur flavor of black salt that a lot of recipes use to create the “eggy” flavor, so I don’t include it, opting instead for other herbs and spices to create a flavorful scramble.
I often enjoy this over a toasted burger bun with homemade vegan butter for breakfast, but it also works well with other breakfast foods, in breakfast burritos, or in fried rice.
Featured in this post
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
Tofu Scramble
Ingredients
- 1 block firm tofu, drained (not pressed)
- 1/4 t salt
- 1/4 t garlic powder
- 1/4 t paprika
- 1/4 t dried dill
- 1/4 t turmeric
- 2 T nutritional yeast
- 2 T soy milk
Directions
- Heat skillet over medium heat. Crumble the tofu into the pan. Add remaining ingredients and stir to combine, using the back of your spoon to crush any remaining large pieces of tofu.
- Cook, stirring occasionally, until no liquid remains and the scramble is a uniform yellow color.
From PlantcraftedPantry.com
Plantcrafted Pantry 