Tofu scramble for breakfast provides a vegan/vegetarian alternative to traditional scrambled eggs. This egg-less breakfast is easy to make and delicious to eat.Jump to Recipe Print Recipe
Have you ever tried making a tofu scramble? It’s actually pretty easy, and can be ready in minutes! A cool aspect of this dish is that it doesn’t even taste like tofu. I happen to like the taste and texture of tofu, but I know that some people aren’t as big of fans.
Of course this obviously doesn’t taste exactly like scrambled eggs because it’s not! But it’s a great alternative and is still very tasty.
This is an easy recipe that works well for meal prep, weekend breakfasts, or a quick weekday meal! Eat it as is, or add it to a breakfast burrito or breakfast bowl. I hope you enjoy this egg-less breakfast recipe for Tofu Scramble!
Before you begin, you should drain your tofu. Simply let the excess water out of the package and pat the tofu dry. If you prefer, you can also place the block of tofu between a few paper towels and set a heavy pan on top for a few minutes. This is not crucial though and does not effect the end result.
Then, you’ll add the tofu to the pan with the oil and seasonings. Keep cooking the tofu for around 10-15 minutes. The moisture from the tofu will almost fully evaporate, and the tofu will resemble a scrambled egg-like look, as shown in the picture above. Finally, top the tofu with some sliced green onions, and you’re good to go!
An easy and tasty egg-less breakfast recipe
- 16 oz. medium firm tofu, drained
- 1 1/2 Tablespoons oil
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 Tablespoon nutritional yeast
- 2 green onions, thinly sliced
Drain the liquid from the tofu package and squeeze between two paper towels to remove excess liquid, set aside. Heat 1 1/2 tablespoons of oil in a medium frying pan over medium heat. Crumble the tofu over the pan. The tofu will continue to crumble as you stir, so don’t worry if there are a few larger chunks.
Add the turmeric, garlic powder, and salt and pepper to the tofu and stir to combine. Cook for 10-15 minutes, stirring occasionally, until any extreme excess liquid has evaporated. The tofu will begin to turn even more yellow as it cooks from the turmeric. There will still be some liquid, but there should not be much once it is finished. At this point, add the nutritional yeast and stir to combine. Cook for one more minute, remove from heat, and top with the sliced green onions. Enjoy!