Tofu scramble is a staple in my diet. I really don’t like the flavor and texture of eggs, it’s just something about them, so as a savory breakfast person I need a good egg replacement in my arsenal that packs the protein and the flavor. I’ve spent years perfecting this recipe, and I can say with confidence, after many tweaks, it’s my favorite tofu scramble that I’ve ever had. It’s super flavorful, versatile, meal-prep-friendly and uses pantry staples that I always have on hand.
Best of Basic: Savory Tofu Scramble
Ingredients
2 tablespoons olive oil or other neutral oil, divided
1 small-medium onion, diced/minced
1 block extra firm or super firm tofu
3/4 teaspoon turmeric
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 to 1/2 tsp black pepper
3 tablespoon nutritional yeast
1/3 cup plant milk
To Make
Heat skillet over medium to medium-low heat. Add 1 tablespoon of oil, onion and 1/2 teaspoon salt. Saute until onion is browned, reduce heat if onion is sticking. Crumble in tofu and allow to brown slightly and heat through.
Meanwhile combine remaining tablespoon oil with spices and 3/4 tsp salt. Pour into skillet and mix with tofu to combine. Allow to cook for a few minutes. Stir in nutritional yeast and plant milk. Allow for plant milk to evaporate slightly, until desired texture is reached.
Notes
– I like a slightly firmer texture to the scramble so my favorite tofu to use is the super-firm tofu from Trader Joe’s. It’s also higher in protein and sticks to the pan less.
– if the tofu is sticking and burning to the bottom of the pan, reduce the heat slightly, but there does tend to be some sticking, unless you’re using super-firm tofu
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