Easy Vegan Tofu Scramble
Delicious vegan tofu scramble - a wonderful dairy-free scrambled eggs alternative perfect for a high protein, dairy-free, gluten-free healthy vegan breakfast.
Servings2 Servings
Calories287kcal
- 8 ounces tofu
- 1 tBsp coconut oil
- 2 tBsp nutritional yeast optional
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1/4 tsp chilli powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Create your scramble pieces. This can be chopped, broken down by hand or even mashed with a fork - depending on your preferred texture.*I left mine quite chunky, however, feel free to leave some chunky bits and some fork-mashed 'crumbs'.
- Heat up the coconut oil in a skillet and add the tofu to the pan, over medium heat.
- Fry the tofu in the oil for a couple of minutes before adding all the seasonings and mixing well. Fry for a further five minutes, stirring occasionally. The tofu will turn yellow from the turmeric and from cooking it, it will dry out a bit more.**
- Serve the scrambled tofu with some salad, on top of toast, or even add on top of spinach leaves with tomato, avocado and lime juice.You can also use this to put into breakfast burritos or within a homemade pita wrap, stirred into stir-fried rice and more.
Notes
* Make sure to use firm tofu, for the optimal texture. I used homemade tofu that was already pressed. However, if using store-bought then it's really worth pressing the tofu to get rid of extra water first, as this will help the tofu soak up the flavours of the scramble seasoning mix better.** If you want a slightly 'wetter' scramble then you can mix your seasonings with a bit of dairy-free milk, like some homemade soy milk or water. You can even add a splash straight into the pan for a wetter more 'egg-like' scramble.
Nutrition
Serving: 1Bowl | Calories: 287kcal | Carbohydrates: 8g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Sodium: 309mg | Fiber: 5g | Sugar: 2g
