Make an Easy Simple Tofu Scramble with this ten minute recipe. 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.
Video tutorial for Easy Simple Tofu Scramble
What makes a GOOD Tofu Scramble?
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 (or medium firm 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.
Flavours in this Simple Tofu Scramble
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, this simple tofu scramble takes only minutes to make.
Printable Recipe for Easy Simple Tofu Scramble
Easy Simple Tofu Scramble
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 touch of Asian flair!
Use this easy simple tofu scramble recipe as a jumping off point for your own! Be sure to keep in the white pepper, soy sauce and black salt (kala namak) for the eggy flavour. And while the garlic lover in me is tempted to say the garlic is also mandatory, the rest is really up to you!
- 12oz Traditional Tofu (med-firm) (350g)
- 1 clove garlic, crushed
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black salt (kala namak)
- 1/2 teaspoon sliced hot green pepper
- pinch white pepper
- 1 tablespoon soy sauce
- 2 tablespoons chopped scallion
- 1 tablespoon aquafaba mayonnaise
- 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.
- 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.
- Mix in the black salt, sliced green pepper, white pepper and soy sauce. Taste and adjust for salt and pepper.
- Garnish with chopped scallion and aquafaba mayonnaise (or other vegan mayo). Enjoy!
This savory scramble goes great in a soft bun with some crispy seitan on top.
Amount Per Serving: Calories: 198Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 754mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 18g
Nutritional Information automatically calculated by a plugin and may not be correct.
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 🙂
Interesting idea. Maybe it’s because we want the protein too though? Starches just don’t fill me up.