Can I use silken tofu?

Silken tofu can be used but will result in a creamier, custard-like consistency. It won’t hold the “curd” shape that firm tofu provides, so it’s best for a different style of tofu scramble, more like a soft scramble or sauce base.

How to make it oil-free?

To cook without oil, use a non-stick pan and a splash of vegetable broth or water to sauté the vegetables and tofu. Keep the heat moderate and stir often to prevent sticking. You’ll still get great flavor if your spices are bold and layered.

Can I prep it ahead of time?

Yes! You can crumble and season your tofu the night before, or cook the entire scramble in advance. Reheat in a pan with a splash of plant milk in the morning. It’s a smart meal prep choice that fits well into any weekday schedule.

How to Make Creamy Tofu Scramble

Name: Tofu Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 block (14 oz firm or extra-firm tofu, pressed and crumbled); 1 tbsp olive oil (or water for oil-free cooking); 1/2 tsp turmeric; 2 tbsp nutritional yeast; 1/4 tsp kala namak (black salt, or to taste); 1/2 tsp garlic powder; 1/4 tsp paprika or cumin (optional); 1/4 cup chopped onion; 1/4 cup diced bell pepper; 1/2 cup fresh spinach or kale; Salt and pepper (to taste); Optional: splash of unsweetened plant milk for creaminess

Description

A high-protein, vegan tofu scramble made with turmeric, black salt, and vegetables. Perfect as a quick, plant-based breakfast alternative.

Ingredients

Scale

1 block (14 oz firm or extra-firm tofu, pressed and crumbled)
1 tbsp olive oil (or water for oil-free cooking)
1/2 tsp turmeric
2 tbsp nutritional yeast
1/4 tsp kala namak (black salt, or to taste)
1/2 tsp garlic powder
1/4 tsp paprika or cumin (optional)
1/4 cup chopped onion
1/4 cup diced bell pepper
1/2 cup fresh spinach or kale
Salt and pepper (to taste)
Optional: splash of unsweetened plant milk for creaminess

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Instructions

Press the tofu for 10 to 15 minutes to remove excess water. This helps create a firmer, more egg-like texture.
Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, and sauté for 3 to 4 minutes until softened.
Crumble the tofu into the pan using your hands or a fork. Stir to combine with the vegetables.
Sprinkle in the turmeric, nutritional yeast, garlic powder, kala namak, and any other spices you’re using. Mix well so the tofu is evenly coated and takes on a yellow color.
Cook the scramble for about 8 to 10 minutes, stirring occasionally, until the tofu is lightly golden and heated through.
Add spinach during the last minute of cooking and stir until wilted.
Optional: Stir in a splash of plant milk to make the scramble creamier before serving.
Taste and adjust seasoning. Serve hot with toast, in a burrito, or alongside avocado and hash browns.

Notes

Prep Ahead: You can crumble and season tofu the night before and store it in the fridge for an even quicker breakfast.

Eggier Taste Tip: Add kala namak at the end of cooking to preserve its aroma. Heat can mellow its eggy flavor.

Make It Creamy: Stir in 1–2 tablespoons of unsweetened plant milk or a small dollop of vegan mayo during the last minute of cooking for extra creaminess.

Serving for Guests: Double the recipe for brunch gatherings and offer a toppings bar with avocado, salsa, vegan cheese, and hot sauces.

Low-Sodium Version: Skip added salt and use salt-free spices. Add a splash of lemon juice or vinegar for brightness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: Vegan

Nutrition

Calories: 220