Description
A quick and flavorful vegan tofu scramble with a rich, eggy texture, perfect for a satisfying plant-based breakfast or brunch.
Ingredients
- 1 block extra firm tofu
- 2 tbsp olive oil
- 2 cloves garlic (finely chopped)
- 2/3 cup oat milk (or plant milk of choice)
- 1 tbsp tahini
- 1 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp black salt (optional but highly recommended for eggy taste)
Instructions
- Break the tofu into small chunks using your hands and add it to a medium skillet with olive oil and chopped garlic over medium heat.
- Cook for about 5 minutes until the tofu begins to release moisture and lightly simmers.
- Add oat milk and tahini, stirring to combine.
- Mix in nutritional yeast, turmeric, smoked paprika, sea salt, and black salt.
- Reduce heat and simmer for about 7 minutes, stirring occasionally, until most of the liquid evaporates and the tofu reaches an eggy consistency.
- Serve warm with your favorite sides such as toast, roasted potatoes, or wilted spinach.
Notes
- Black salt adds a sulfur-like flavor that mimics eggs but can be omitted if unavailable.
- Use firm or extra firm tofu for best texture.
- Add vegetables like spinach, peppers, or mushrooms for extra nutrition.
- Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 0 mg
