Tasty Tofu Scramble

This Tasty Tofu Scramble is a thick and creamy, foolproof scramble that satisfies and loaded with protein. A vegan breakfast that's sure to please everyone.

Course Breakfast

Cuisine American

Keyword plantbased eggs, vegan eggs,, vegan tofu scramble

Prep Time 10

Cook Time 10

Calories 200kcal

Author Cindy Newland with Intentionally Eat

Ingredients

1 package tofu, silken or soft
1 package tofu, extra firm
1/2 cup unsweetened almond milk or preferred plant-based milk
3 Tbsp nutritional yeast
2 Tbsp almond flour
1/4 tsp turmeric
2 tsp cornstarch or arrowroot powder
1 tsp Kala Namak (Indian Black Salt) optional - but it provides an eggy taste
1 tsp onion powder
1 tsp garlic powder
1 Tbsp vegan butter or oil
1/4 tsp dry mustard

Instructions

Press the firm tofu. Use a tofu press or you can layer folded paper towels or a clean kitchen cloth on top of the tofu. Place a bowl, cutting board or skillet on top. Place weight in the bowl, cutting board or skillet, like a large can of food, an exercise dumbbell, etc. If the paper towels become fully saturated you will need to replace them.
While the firm tofu is being pressed, in a blender, add silken tofu, almond milk, nutritional yeast, almond flour, turmeric, cornstarch, Kala Namak, onion powder, garlic powder and dry mustard. Blend until smooth.
Melt vegan butter in a large skillet over medium heat. Crumble the firm tofu and saute for 2 minutes. Add blended tofu mixture and continue sauteing until desired consistency. The longer it cooks the firmer it will become.
Season with more Kala Namak or salt and pepper. Enjoy.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 7g | Protein: 20g | Fat: 11g