A fun spin on traditional tofu scramble! It’s quick to whip together thanks to the sensational Island Teriyaki or Soyaki marinade that you can find at Trader Joe’s and many other mainstream grocery stores in the United States.
Michelle’s dad, who has never made tofu scramble before, volunteered to star in this recipe video showing how to make this delicious dish! If her not-at-all-vegan dad can make this tofu scramble recipe, so can you. And I hope you do!
If you’ve been wondering about tofu and not quite ready to try it until now, I encourage you to take a peek at our guide, “Tofu Guide for the Tentative Cook“. We share all of the information you need to know about tofu, see how it’s made, and also recommend many wonderful recipes that will soon convert you to a die hard tofu lover!
This tofu scramble recipe is a great way to begin your tofu adventure. It’s easy to make and you can add any veggies, spices, or tasty toppings that you wish. More importantly, everyone in your family will love it. Once you try it, you won’t want to go back to the other un-healthy kind.
Tofu itself is a creamy white color, so to make this scramble appear more appetizing, the spice turmeric is used. Turmeric adds the perfect shade of yellow to this dish, as well as anti-inflammatory antioxidants and a slightly earthy flavor.
If you’re missing that particular “stinky egg” scent and sulphurous flavor, you can always include a pinch of black salt. Also known as kala namak, this unique salt has the rare aroma that you connect with a typical breakfast scramble, but without any animal products or cruelty. A win, win!
Any leftover tofu scramble can be saved in a covered container and refrigerated for a few days. To re-heat, simply microwave for a minute or two or place in a sauté pan and heat until desired temperature. Tofu scramble should not be frozen.
Island Teriyaki Tofu Scramble³ by Michelle Cehn and Toni Okamoto from the original version of The Friendly Vegan Cookbook. Copyright of World of Vegan™, all rights reserved. Article written by Gina House. Please note that this article may contain affiliate links that support our work at World of Vegan.