Silken Tofu Scramble
This silken tofu scramble is soft and fluffy, just like real scrambled eggs! It makes a quick and easy vegan breakfast or brunch, plus you can dress it up with veggies or vegan cheese. The best part? It's ready in less than 20 minutes!
Servings: 2 servings
Calories: 341kcal
Ingredients
- 3 tbsp olive oil
- ½ red onion finely diced
- 16 ounces silken tofu
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp turmeric
- 1 tbsp nutritional yeast
- ½ tsp black salt
Instructions
- Heat 2 tbsp oil in a non stick pan and sauté the onion until translucent. Remove and set aside.
- Heat remaining oil, add the tofu and gently break it into pieces while stirring.
- Cook for 4-5 minutes, gently stirring and cooking until no moisture remains.
- Add the garlic powder, onion powder, turmeric, nutritional yeast, and half the black salt to the tofu, and return the cooked onion back to the pan.
- Stir until completely coated. Continue to cook for another 2 minutes.
- Season with salt and pepper to taste. Add remaining black salt to taste.
- Remove and serve with toasted sourdough bread and top with another sprinkle of black salt if needed!
Notes
- Remove some of the excess moisture from the tofu before cooking by pressing between 2 sheets of kitchen paper towel for 2-3 minutes, this will speed up the cooking process.
- Be sure to gently stir while cooking so as to not completely break up the tofu into extra small pieces.
- Optional: Serve tofu scramble with cooked tomatoes, mushrooms, sautéd spinach or a sprinkle of vegan cheese.
- Vegan butter can be used instead of olive oil.
- Store leftover tofu scramble in the fridge in an airtight container for up to 2 days.
- Adjust seasonings to suit your taste.
Nutrition
Calories: 341kcal | Carbohydrates: 12g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 595mg | Potassium: 550mg | Fiber: 2g | Sugar: 4g