Tofu scramble is a vegan breakfast classic! My original tofu scramble recipe is delicious, but this one is even better! It’s eggier, creamier, higher in protein, and even tastier. My whole family enjoys it and it’s a favourite in our household for breakfast, lunch, or dinner. I hope you enjoy this recipe as much as we do!
Enjoy this eggy tofu scramble alongside potatoes and veggies, in a wrap or sandwich, or even in a salad!
Eggy Tofu Scramble
By: Meg Gray
Plant Fit Meg
Ingredients
- 2 blocks medium firm tofu
- 1 onion, diced
- 2 bell peppers, diced
- 1/2 cup nutritional yeast
- 1/4 cup unsweetened soy milk
- 1.5 tsp black salt *see note
- 1 tsp turmeric
- 1/8 tsp black pepper
Directions
- Warm skillet over medium-high heat. Add onions to pan. Cook 3 minutes or so, adding a little water to the pan as needed to prevent sticking.
- Add peppers to pan. Cook 3 minutes or so, adding a little water to the pan as needed to prevent sticking.
- Crumble tofu into skillet.
- Add the remaining ingredients and mix thoroughly.
- Lower the heat to medium-low. Cook another 5 minutes stirring occasionally. Add water as needed to prevent sticking.
Note
- Black salt adds the eggy flavour to this tofu scramble. You can add it to taste after cooking if you prefer.
This recipe is featured in this video: