If you know me, you know how much I love brunch. And you may also know that I’ve pretty much completely done away with eggs in my diet over the past year or so. So, while I can usually find plenty on the menu for a brunch date, a breakfast scramble or omelet is often missing from my plate.
On our past few travel adventures, though, I’ve been introduced to tofu scrambles… and have fallen in love. In some cases, it was hard to tell whether I was eating eggs or tofu, because the dishes were so convincing!
After quite a bit of research and trial and error, I made a tofu breakfast scramble of my own a couple of months ago that turned out so well, I’m not sure I’ll ever make it any other way (I’m kidding, I’m always open to experimenting!) The point though, is that this is delicious. And you need to try it.
A note on black salt: This is a magical ingredient and one you’ll want to add to your pantry immediately, especially if you’re vegan! It’s frequently used in Southern Asian cooking – in chutneys, fruit salads, and other savory dishes. It can also be mixed in with tofu to give it a truly “eggy” flavor!
Easy Tofu Veggie Scramble
Serves 3-4
Ingredients
- 15 ounces firm tofu
- 1/2 teaspoon black salt (this gives it the eggy flavor, but if you don’t have black salt, you can use 1/4 teaspoon regular salt)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 2-3 tablespoons vegetable broth or non-dairy milk
- Olive oil (or vegan butter)
- Vegetables of choice (I used bell peppers and onion), chopped
Directions
- Drain the tofu from the water by slicing the block in half and lying the pieces on a paper-towel (or clean cloth) lined plate. Top with another paper towel, and use another plate to press down firmly.
- Drizzle a little olive oil (or rub a bit of non-dairy butter) in a pan set over medium heat.
- Add in vegetables and allow to cook until slightly softened, 5 minutes or so.
- Place the tofu into the pan and, using a spatula or fork, chop it into smaller pieces until it resembles scrambled eggs.
- Add spices into the pan and mix into scramble, then add in vegetable broth (or non-dairy milk), one tablespoon at a time, until everything is well incorporated.
- Cook until well heated through, 5-7 minutes.
- Dish it out and enjoy!
Tofu scrambles are so versatile. This mix is one I go to frequently because I tend to have everything I need on hand, but you can easily shake it up by making a Mexican inspired version (think tomatoes, black beans, onions, and some extra spices), or add in a little nutritional yeast for a cheesier flavor.
I’ve eaten this scramble on its own, wrapped in a tortilla, and on top of a bagel. You can make it ahead and store it in the fridge for 2-3 days to have breakfast at-the-ready!
Have you tried scrambled tofu yet? What are your favorite ways to enjoy it? Share with us in the comments!
xo, Aly
