Vegan Tofu Scramble

Level

easy

Time

35 min

Servings

2

Ingredients

200 g tofu (block, firm)

1 small red onion (or half of a big one)

1 clove of garlic

1 red pepper

oil for frying

5-6 Tbl vegan cheese

40 ml of water (1 shot glass)

For the Spice:

1/4 tsp turmeric

2 tsp nutrional yeast flakes

1 tsp cumin

1/2 – 1 tsp kala namak (black salt)

1/2 tsp (garlic-)pepper

chili to taste

Method

1

Start with mixing all the spices together.

2

Use a fork or your hands to crumble the tofu.

3

Cut the onion into small pieces.

Cut the garlic and pepper into small chunks.

4

Add some oil to the pan and start with sauteing the onions on medium heat, stirr occasionally.

5

When the onions are starting to look transparent, add the garlic and red pepper.

6

Add the tofu and the spice and mix everything together.

7

When the tofu scramble starts to look ready (after around 4 minutes), spread it evenly in the pan and lower the heat. Then, add a thin layer of vegan cheese and the water over the scramble and mix everything together.

8

Serve as-is or on a slice of toasted bread, with oven-baked potatoes or with other vegetables.

This scrambled tofu is the veganized version of scrambled eggs. It has that creaminess and whipped feeling to it. This makes a perfect (meal prepped) breakfast and will keep you full until lunch. I enjoy it especially in the colder months of the year, or when I’m craving something savory for breakfast.

I like to prepare the ingredients the night before (think: mixing the spices, cutting the vegetables, crumbling the tofu), so I don’t have to do this in the morning. This way it’s still prepared fresh, but most of the work is already done. I can throw everything in the pan, toast up some bread and breakfast is ready. You can also reheat it if you prefer.

It works best with the basic tofu that’s firm and in a block. The black salt, kala namak, has a very eggy flavor, because of it’s sulfur content. If you don’t like it, you can just use a tiny bit or substitute with some regular salt.

Printable Recipe Card

Vegan Tofu Scramble

Melanie | Wild Waves Yoga
This vegan scrambled tofu is the veganized version of scrambled eggs. It has that creaminess and whipped feeling to it. This makes a perfect (meal prepped) breakfast and will keep you full until lunch. I enjoy it especially in the colder months of the year, or when I’m craving something savory for breakfast.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Servings 2

Ingredients
  

  • 200 g tofu block, firm
  • 1 small red onion (or half of a big one)
  • 1 clove garlic
  • 1 red pepper
  • oil for frying
  • 5-6 Tbl vegan cheese
  • 40 ml of water (about 1 shot glass)

For the Spice

  • 1/4 tsp turmeric
  • 2 tsp nutrional yeast
  • 1 tsp cumin
  • 1/2 - 1 tsp kala namak (black salt)
  • 1/2 tsp garlic-pepper
  • chili to taste

Instructions
 

  • Start with mixing all the spices together.
    1/4 tsp turmeric, 2 tsp nutrional yeast, 1 tsp cumin, 1/2 - 1 tsp kala namak, 1/2 tsp garlic-pepper, chili to taste
  • Use a fork or your hands to crumble the tofu.
    200 g tofu
  • Cut the onion into small pieces.
    1 small red onion
  • Cut the garlic and pepper into small chunks.
    1 clove garlic, 1 red pepper
  • Add some oil to the pan and start with sauteing the onions on medium heat, stirr occasionally.
    oil, 1 small red onion
  • When the onions are starting to look transparent, add the garlic and red pepper.
    1 clove garlic, 1 red pepper
  • Add the tofu and the spice mix. Mix everything together.
    200 g tofu
  • When the tofu scramble starts to look ready (after around 4 minutes), spread it evenly in the pan and lower the heat. Then, add a thin layer of vegan cheese and the water over the scramble and mix everything together.
    5-6 Tbl vegan cheese, 40 ml of water
  • Serve as-is or on a slice of toasted bread, with oven-baked potatoes or with other vegetables.

Notes

I like to prepare the ingredients the night before (think: mixing the spices, cutting the vegetables, crumbling the tofu), so I don’t have to do this in the morning. This way it’s still prepared fresh, but most of the work is already done. I can throw everything in the pan, toast up some bread and breakfast is ready. You can also reheat it if you prefer.
It works best with the basic tofu that’s firm and in a block. The black salt, kala namak, has a very eggy flavor, because of it’s sulfur content. If you don’t like it, you can just use a tiny bit or substitute with some regular salt.
Keyword gluten-free, healthy, plant-based, vegan

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