Classic Tofu Scramble
- 1 (16 ounce) package firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon arrowroot powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground turmeric
- 2 tablespoons coconut oil
- ¼ cup plain, unsweetened, non-dairy milk
- 2 scallions, thinly sliced
- Crumble tofu into a large bowl; add nutritional yeast, soy sauce, arrowroot powder, garlic powder, onion powder, salt, turmeric, and soy sauce. Mash mixture lightly with a fork.
- Heat coconut oil in a sauté pan over medium heat; cook tofu mixture in hot oil, stirring constantly, until heated through, about 5 minutes.
- Pour non-dairy milk over tofu mixture; cook until it reaches your desired state of creaminess, 1 to 2 minutes longer. Toss in the sliced scallions to serve.
To really nail the distinctive flavor of chicken eggs, replace table salt with kala namak (also known as “black salt”) which can be found in Indian markets. Experiment with other seasonings if you like—stir in chopped chives or herbs, or sprinkle some of your favorite plant-based cheese.
What others are saying
Sam Dalton says:
I made this tofu scramble for my wife, and it was really easy. She loved it, it's one of her favorite weekend breakfast meals. We tossed in a little spinach with it, and it was perfect.
Laura Griffin says:
I heard my friend talk about a tofu scramble, and finally decided to try it out. This recipe was surprisingly easy and delicious! Nutritional yeast is the perfect ingredient, and almost gives it a cheesy flavor. The small amount of turmeric gives it that yellow egg color, so you really can't even tell the difference!
Meredith Smith says:
The best tofu scramble recipe! The nutritional yeast adds a yummy cheesy flavor. Absolutely delicious!
Alex Cabral says:
I made a southwestern style tofu scramble with added bell peppers and black beans, and served it with warm tortillas. It's definitely as quick as making regular scrambled eggs.
Santana Williams says:
I should have drained the tofu more, but the recipe still turned out good. I added extra nutritional yeast to give it more of that cheesy flavor, and I didn't use soy sauce. I love the garlic and onion powder flavors though, so good!
Rachel Douglas says:
My best friend is a vegan so I made these tofu eggs for her and she loved them! That's saying a lot because she's been eating plant based for years and is also a chef! I followed the recipe exactly, and served it with "bacon" and grits.