Delicious and Easy Vegan Tofu Scramble Recipe

Ingredients

  • 1 block (14 oz) of firm tofu
  • 1 tablespoon of olive oil
  • 1/2 cup of red onion, chopped
  • 1/2 cup of bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 cup of spinach
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of black salt (kala namak), optional but recommended for an "eggy" flavor
  • Salt and black pepper to taste
  • Fresh herbs (such as parsley, cilantro, or chives) for garnish

Steps and instructions

  1. Press the tofu: wrap it in a clean towel and place a weight on top (like a heavy book or skillet). Let it sit for 15-20 minutes to remove excess water.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and bell pepper to the skillet and sauté until they begin to soften, about 5 minutes.
  4. Add the minced garlic to the skillet and sauté for another minute, until fragrant.
  5. Crumble the pressed tofu into the skillet, breaking it up into bite-sized pieces with a spatula.
  6. Add the turmeric, cumin, paprika, black salt (if using), and a pinch of salt and pepper. Stir well to evenly distribute the spices.
  7. Add the spinach to the skillet and continue to cook until it has wilted down, about 2-3 minutes.
  8. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
  9. Garnish with fresh herbs before serving.
  10. Enjoy your Vegan Tofu Scramble hot, ideally with a side of toast or wrapped in a tortilla for a breakfast burrito.

Tools for making

  • Skillet - A large, preferably non-stick skillet for sautéing the vegetables and cooking the tofu scramble.
  • Spatula - A heat-resistant spatula for breaking up the tofu and stirring the ingredients in the skillet.
  • Towel - A clean towel for pressing the tofu and removing excess water.
  • Weight - A weight, such as a heavy book or skillet, to place on top of the towel-wrapped tofu for pressing.
  • Knife - A sharp knife for chopping the onion, bell pepper, and any fresh herbs for garnish.
  • Cutting board - A cutting board for safely chopping the vegetables and herbs.
  • Measuring spoons - A set of measuring spoons for accurate measurement of spices and seasonings.

Recipe variations

  • Add diced tomatoes or sun-dried tomatoes for extra flavor.
  • Experiment with different vegetables like mushrooms, zucchini, or kale.
  • For a spicier version, add chopped jalapenos or a sprinkle of red pepper flakes.
  • Try adding nutritional yeast for a cheesy flavor.
  • For a Mexican twist, add some black beans and salsa.
  • Include your favorite herbs and spices like basil, oregano, or smoked paprika.
  • Replace tofu with chickpeas or black beans for a protein-packed alternative.
  • For a Mediterranean twist, add olives, artichoke hearts, and a drizzle of tahini sauce.
  • Top with avocado slices or guacamole for a creamy touch.
  • Serve with a side of vegan sausage or tempeh bacon for a heartier breakfast.

Recipe overview

This Vegan Tofu Scramble is the perfect plant-based alternative to scrambled eggs. Made with firm tofu and a variety of colorful, nutrient-dense veggies, this scramble delivers a hearty dose of protein and flavor. Packed with spices like turmeric, cumin, and paprika, each bite offers a savory kick. The optional black salt adds an "eggy" flavor that makes this dish incredibly similar to traditional scrambled eggs. The recipe is easy to follow and can be whipped up in no time, perfect for a quick breakfast or brunch. Enjoy it served hot, either on its own, with a side of toast, or wrapped up in a tortilla for a delicious breakfast burrito. Your mornings will never be the same with this vegan delight!

Common questions

  1. Can I use silken tofu instead of firm tofu? It is not recommended to use silken tofu for this recipe as it has a different texture and will not crumble and mimic scrambled eggs like firm tofu does.
  2. Can I substitute the olive oil with another oil? Yes, you can use any cooking oil of your choice as a substitute for olive oil.
  3. Can I omit the black salt? Yes, you can omit the black salt, but it adds an "eggy" flavor to the scramble. If you want an authentic scrambled egg taste, it is recommended to use black salt (kala namak).
  4. Can I add other vegetables? Absolutely! Feel free to customize your tofu scramble by adding other vegetables such as mushrooms, zucchini, or tomatoes. Just keep in mind the cooking times may vary depending on the vegetables you choose.
  5. Can I make this recipe ahead of time? While the tofu scramble is best enjoyed fresh, you can make it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Cutting board - to chop and prepare the vegetables
  • Knife - for cutting and mincing ingredients
  • Skillet - for sautéing the tofu scramble
  • Spatula - for stirring and breaking up the tofu
  • Towel - to press the tofu and remove excess water
  • Measuring spoons - for accurately measuring spices
  • Garnishing tool - for adding fresh herbs as a garnish

Origin stories

Though tofu originates from China, tofu scramble is actually a relatively modern invention, most popular in Western vegetarian and vegan cooking. It likely emerged as a plant-based alternative to scrambled eggs, with the tofu standing in for the eggs. The addition of turmeric, a spice not traditionally associated with tofu in Asian cooking, gives the dish its "eggy" yellow color. The use of black salt, or kala namak, a type of Indian volcanic rock salt, gives the dish an "eggy" flavor due to its sulfur content. So, tofu scramble is really a fusion dish, combining elements from multiple culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.