Tofu Scramble (Vegan Scrambled Eggs)
Author:This tofu scramble recipe is the perfect vegan alternative to scrambled eggs! It’s super eggy, high in protein, and very quick and easy to make with simple ingredients! Perfect for a hearty healthy breakfast or brunch!
Ingredients
- 200 g firm tofu
- 1 onion finely diced or sub 1 tsp onion powder
- 1-2 tbsp vegetable oil for frying
- 2 tsp nutritional yeast flakes
- ⅓ tsp turmeric
- pepper to taste
- 1 pinch of paprika powder optional
- 75 g soy yogurt unsweetened
- ½ tsp Kala Namak or sea salt (to taste)
Instructions
- *Note: See recipe video + step-by-step photos above!
- Pat the tofu dry with a paper towel, then crumble it with your hands (or a fork) into bite-sized pieces.
- Heat the oil in a pan and sauté the onions for about 2 minutes until translucent. Add the tofu and sauté for another 4-5 minutes, stirring occasionally.
- Sprinkle the yeast flakes, turmeric, pepper, and paprika powder evenly over the tofu and stir to combine. Then stir in the soy yogurt and allow to rest for 2-3 minutes over low heat.
- Finally, season with Kala Namak or sea salt and serve with fresh dill, parsley, or other herbs on homemade bagels or however you like!
- Enjoy!
Notes
- Kala Namak, also known as black salt, adds an eggy flavor to this tofu scramble, so it tastes a lot like real eggs! However, you could also use only regular sea salt. Just note that Kala Namak is less salty than regular salt.
- Be sure to add the Kala Namak or salt at the end to ensure it does not absorb the moisture from your tofu scramble.
- Please read my blog post for further information on storage, freezing and step-by-step photos!
Nutritions
Serving: 1Serving | Calories: 220kcal | Carbohydrates: 4.7g | Protein: 19.5g | Fat: 13.6g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!