After making hundreds of batches of vegan tofu scramble, here is our favorite staple recipe. Flavorful, foolproof, and way better than eggs.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Servings: 2-3 Servings
Calories: 250kcal
Author: Michelle Cehn & Dan Miller
Ingredients
1tablespooncanola oil
½smallyellow oniondiced
1blockextra-firm tofudrained and water squeezed out by hand or with a tofu-press
2tablespoonssoy sauce
¼teaspoonground turmeric
¼teaspoongarlic powder
¼teaspoonblack pepper
1tablespoonvegan butter
4clovesgarlicminced
¼teaspoonblack salt
Salt to tasteif desired
Instructions
Heat a large nonstick pan with canola oil. Add the onion and saute for 2 minutes.
Use your hands to crumble in the tofu into the pan. You can make large or small chunks depending on your preference.
Add soy sauce and stir. Add turmeric, garlic powder, black pepper, vegan butter, and minced garlic and stir once more. Allow tofu to sit one the pan without touching it for a few minutes so it has a chance to brown up slightly. The longer you leave it undisturbed, the more brown and crispy it will get. Toss with a spatula a few times, allowing a few minutes between each toss to gently brown different sides of the tofu.
Sprinkle on black salt, mix, and taste. If needed, adjust seasonings to taste.
Serve and enjoy!
Notes
Have leftovers? Tofu scramble is best fresh, so if you're serving it to friend and family, definitely make a fresh batch. But if you'd love a quick next-day breakfast or batch cooking with your scramble, you can absolutely save your leftovers and reheat them later. Allow to cool fully first and then and store in an air-tight container for up to 3-5 days. Reheat in the microwave or on the stovetop.