Vegan Tofu Scramble
Crumbled firm tofu sauteed with turmeric, nutritional yeast, and vegetables to create a hearty plant-based scramble that satisfies the same craving as classic scrambled eggs.
Ingredients
- 14 oz extra-firm tofu, pressed, drained
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 red or yellow bell pepper, diced
- 2 garlic cloves, minced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 2 tsp tamari or soy sauce
- 1/2 tsp fine salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh chives or green onion, sliced
Instructions
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1
Wrap 14 oz pressed, drained extra-firm tofu in a clean towel and press firmly to remove as much water as possible, about 5 minutes. Crumble the tofu into rough, egg-sized chunks - do not mash it smooth.
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2
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1/2 diced yellow onion and 1 diced red or yellow bell pepper and cook, stirring often, until softened and lightly golden, about 4 minutes.
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3
Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the crumbled tofu to the skillet and spread into an even layer. Cook undisturbed for 2 minutes to develop some color.
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4
Sprinkle 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 2 tbsp nutritional yeast, 1/2 tsp fine salt, and 1/4 tsp freshly ground black pepper evenly over the tofu. Add 2 tsp tamari or soy sauce. Stir to combine everything, then cook for another 3 to 4 minutes, stirring occasionally, until the tofu is heated through and lightly crisped.
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5
Taste and adjust seasoning as needed. Divide between plates and top with 2 tbsp sliced fresh chives or green onion. Serve immediately with toast, avocado, or hot sauce.