Tofu Scramble (High-Protein Vegan Breakfast)
This vegan tofu scramble is a quick, protein-packed breakfast that’s both flavorful and simple to whip up. Perfect for busy mornings or anytime you want a tasty, plant-based meal.
Equipment
- Non-stick frying pan
Ingredients
- 14 oz (400g) firm or extra firm tofu drained, not pressed
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon mustard
- ⅓ cup unsweetened almond milk or any plant milk
- ½ teaspoon kala namak salt (black salt)
- ¼ teaspoon turmeric powder
- ¼ teaspoon onion powder
- 1 pinch ground black pepper
- 1 tablespoon olive oil for frying
Instructions
- Heat oil in a pan over medium heat. Crumble tofu into medium bite-sized pieces and add to the pan. Cook, stirring occasionally, for 7 minutes until fragrant.1 tablespoon olive oil, 14 oz (400g) firm or extra firm tofu
- Stir in almond milk, nutritional yeast, mustard, kala namak, turmeric, onion powder, and black pepper. Cook for 4-5 more minutes. For a drier scramble, cook 1-2 minutes longer.1 tablespoon nutritional yeast, 1 teaspoon mustard, ⅓ cup unsweetened almond milk, ½ teaspoon kala namak salt, ¼ teaspoon turmeric powder, ¼ teaspoon onion powder, 1 pinch ground black pepper
- Sprinkle with red pepper flakes and fresh parsley if you like. Serve warm with crusty bread, tortillas, or your favorite sides.
Notes
- No need to press tofu, just drain it. The moisture keeps the scramble soft and creamy.
- Make a spice mix jar! Pre-mix dry seasonings and keep in a jar for quick scooping next time. Saves time on busy mornings.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them on low heat with a splash of plant-based milk or a drizzle of oil to keep them moist and tender.
Nutrition
Calories: 253kcalCarbohydrates: 7gProtein: 20gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 671mgPotassium: 88mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 0.1mgCalcium: 304mgIron: 3mg
Tried this recipe?Let us know how it was!
