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–+ servings

The Best Vegan Tofu Scramble (easy + eggy)

Prep Time: 15 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 1 block tofu, medium-firm/firm
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2-3 green onions, sliced

Tofu Scramble Seasoning

  • 2 - 4 tablespoons plant-based milk (unsweetened, plain)
  • 1 teaspoon garlic powder
  • ⅛ teaspoon turmeric (for color)
  • 1 - 1 ½ tablespoons nutritional yeast
  • ½ teaspoon kala namak salt (more to taste)
  • ½ teaspoon coarse ground black pepper (more to taste)

Instructions

Preparing the Tofu

  • Wrap a block of medium-firm (or firm) tofu in a clean kitchen towel or several paper towels. Gently squeeze to remove excess liquid. Place a heavy skillet on top or just let the towels absorb the excess liquid while you prepare the tofu scramble seasonings and garnishes.

Make the Tofu Scramble Seasoning

  • Whisk the ingredients together, taste and adjust to personal preference.

Making the Tofu Scramble

  • Unwrap the tofu and break it into chunks onto the kitchen towel/paper towel. Give another pat dry.
  • Heat the oil in a non-stick skillet over medium-high heat. Once shimmering, add the sea salt and a handful of chopped green onions. Cook, stirring, until the onions are fragrant with crispy edges ~1 minute.
  • Add the tofu pieces to the skillet - reduce the heat to medium. Let the tofu cook without stirring for about 2 minutes letting the heat do its work removing some of the surface liquid. The tofu will naturally release preventing the tofu from sticking to the pan and making a mess.
  • Stir and let cook for another 2-3 minutes over medium heat being careful not to break the tofu pieces too small (they should resemble fluffy scrambled eggs).
  • Then stir in the tofu scramble seasoning and continue cooking for 4-8 minutes until creamy and fluffy. Cook time will vary depending on how creamy-dry you like your scramble, and how hot your pan is. (Taste it as it cooks to see when you like the flavor and texture best.)
  • Serve immediately with any remaining green onions sprinkled on top. Add a slice of sourdough toast and condiments of choice.

Notes

Oil-free scrambled tofu eggs: for the oil-free version, skip the oil and be sure to use a non-stick skillet. 
Seasoning: for a cheesier (stronger flavored scramble), sprinkle an additional teaspoon or two of nutritional yeast over the scramble as it cooks. Eggy flavor: Add more black salt or sea salt to taste. Turmeric is for color but also adds nutrients.
A word about turmeric: turmeric is a super pigmented spice so a very small amount adds A LOT of color to tofu scramble. I've seen bright yellow/green/orange 'eggs' which is not too appetizing or authentic. My advice is to stir in only an ⅛ teaspoon or less and then add more as desired (or skip altogether). Also, it stains clothes and counters.
Add veggies: in a separate pan, fry diced potatoes, onions, spinach or red peppers with garlic and fresh oregano in 1 tablespoon of oil. Add salt and pepper. Serve with vegan scramble and toast.
Storing tofu scramble: store leftovers in an airtight container in the fridge for 4 or 5 days.
Reheating: reheat in a microwave or in a skillet with a splash of milk or oil (as needed).
The Best Vegan Egg Salad: vegan scrambled egg leftovers make THE BEST vegan egg salad sandwich ever.