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Soy Sauce Tofu Scramble

Soft and smooth traditional tofu is lighter tasting than grainy-textured firm versions often called for in tofu scramble recipes. Infused with the flavours of garlic, white pepper, and soy sauce, this vegan scramble recipe makes a delicious breakfast with Chinese/Cantonese influences. Click here for the printable recipe.

tofu scramble with white bun and crispy seitan sausage slices

I’ve had countless tofu scrambles after going vegan almost 5 years ago. Some not very scrambley (like this Thai Curry scramble based on cubed tofu), some crumbly, many very sad and bland (at restaurants), and others have been super tasty (homemade ftw!). However, most of these were based on using firm or extra firm tofu. However, I find that softer traditional tofu makes a better dupe for eggs because it has a smoother texture which is similar to soft-cooked eggs and a milder flavour so it’s easier to cover the slight beany flavour of tofu.

Traditional medium firm tofu in water

The combination of garlic, white pepper and soy sauce in this recipe is the same I used to use when making scrambled eggs at home in my pre-vegan days. The black salt (kala namak) gives the tofu a hint of sulfur and makes it taste like eggs. And turmeric gives a yellow color that looks eggs plus the anti-inflammatory benefits of the spice itself. Best of all, it takes only minutes to make.

Garlic, black salt (which really looks pinkish), sliced hot green pepper and turmeric.

Garlic, black salt (which really looks pinkish), sliced hot green pepper and turmeric.

Watch me make this for breakfast in this week’s What I Ate video. Scroll down for the printable recipe.

What I Ate Vegan #66 // Juicy, Salty + Perfect

Printable Recipe for Soy Sauce Tofu Scramble


Soy Sauce Tofu Scramble
Serves 2
Soft and smooth traditional tofu is very mild tasting, making it an excellent base for making a "soft-cooked" vegan scramble. Infused with the flavours of garlic, white pepper, and soy sauce, this tofu scramble recipe makes a delicious breakfast with Chinese/Cantonese influences.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 12oz / 350g Traditional Tofu (med-firm)
  2. 1 clove garlic, crushed
  3. 1/4 teaspoon ground turmeric
  4. 1/4 teaspoon black salt (kala namak)
  5. 1/2 teaspoon sliced hot green pepper
  6. pinch white pepper
  7. 1 tablespoon soy sauce
Garnishes
  1. 2 tablespoons chopped scallion
  2. 1 tablespoon aquafaba mayonnaise
Instructions
  1. In a nonstick pan over medium-high heat, break up the block of tofu into smaller pieces. Cook for about 5 minutes, letting the excess moisture in the tofu leech out and evaporate. You can turn the heat to high to speed things up but be careful not to let it brown/burn.
  2. When the water is mostly cooked off, add turmeric and crushed garlic. Lower the heat to medium. Mix the ingredients until the tofu has turned an even yellow color. It should look a lot like scrambled eggs now.
  3. Mix in the black salt, sliced green pepper, white pepper and soy sauce. Taste and adjust for salt and pepper.
  4. Garnish with chopped scallion and aquafaba mayonnaise (or other vegan mayo). Enjoy!
Notes
  1. This savory scramble goes great in a soft bun with some crispy seitan on top.
Mary's Test Kitchen http://www.marystestkitchen.com/
Comments
  • Pam
    Reply

    Hiya, I often wonder why so many vegans ignore mung bean starch for making scrambled eggs or omelettes. You only need a little mixed with some rice flour or just plant millk, and some black salt and turmeric powder to look exactly like eggs. The texture and taste is literally the same as real eggs, and it’s very gentle on the stomach 🙂

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