Scrambled Tofu

 

THE BASICS: PERFECT TOFU SCRAMBLE

Video taken from the channel: Plantifully Based


 

Vegan Breakfast Classic Tofu Scramble

Video taken from the channel: Brett Cobley


 

BEST SCRAMBLED TOFU HACKS (Make-Ahead Scrambled Tofu Seasoning Recipe!)

Video taken from the channel: Cheap Lazy Vegan


 

Vegan Scrambled Eggs ��

Video taken from the channel: BOSH.TV


 

Tofu Scramble

Video taken from the channel: Tasty


 

the perfect tofu scramble | hot for food

Video taken from the channel: hot for food


 

You’ll Never Make TOFU SCRAMBLE the Same…| Easy Vegan Scrambled Eggs

Video taken from the channel: Edgy Veg


Instructions. Break up the tofu. Place the tofu in a medium bowl and use a potato masher to smash it into small curds.

Cook the tofu. Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the tofu and cook until it has Season the tofu. Place tofu on a plate lined with several layers of paper towels (to absorb liquid).

Using a fork or potato masher, smash tofu. Heat oil in a large skillet over. Crumble tofu with your fingers. Combine with nutritional yeast.

Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture. Spray a nonstick skillet with cooking spray. Method Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Roughly mash the tofu in a bowl.

Chop the tofu (photo 1) and use a fork to crumble it into bite-sized pieces (photo 2). Heat some oil in a pan and add the tofu and all the remaining ingredients (photo 3). Stir and cook over medium-high heat for 5 to 10 minutes (photo 4). Serve immediately over some toasts and.

Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. Although this recipe calls for onions and green peppers, try adding some mock meat crumbles or experiment with different vegetable combinations, such as spinach, mushrooms and green onions. The possibilities for tofu scramble are endless!SCRAMBLE 8 ounces extra-firm tofu 1-2 Tbsp olive oil 1/4 red onion (thinly sliced) 1/2 red pepper (thinly sliced) 2 cups kale (loosely chopped). Mash the tofu with a fork but leave some nice big chunks.

Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce. Add the vegan butter to a frying pan and heat until hot.

Crumble tofu into the pan, breaking it up with your fingers. Pour seasoning mixture over tofu and mix well, trying to color as much tofu as possible. Cook for 2.

This easy tofu scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again. Want a knock-out vegan breakfast idea?

Look no further than this easy tofu scramble.

List of related literature:

Add tofu and stir, cook until evenly coloured and still slightly moist (about 1–1½ minutes, do not let tofu dry out or overcook).

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Regular, pressed tofu is best when fried, baked, grilled, or barbecued; used as a meat alternative; or added to stir fry dishes.

“Soy Applications in Food” by Mian N. Riaz
from Soy Applications in Food
by Mian N. Riaz
CRC Press, 2005

Scrambled & stir-fried tofu to add taste.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Softtofu can be mashed and used in recipes in place of ground beef or ricotta cheese; firm tofu can be grilled or stir-fried.

“Williams' Essentials of Nutrition and Diet Therapy E-Book” by Eleanor Schlenker, Joyce Ann Gilbert
from Williams’ Essentials of Nutrition and Diet Therapy E-Book
by Eleanor Schlenker, Joyce Ann Gilbert
Elsevier Health Sciences, 2018

You can mix tofu with spices and fry it in a skillet with sliced onions and bell peppers to make a tasty variation of traditional scrambled eggs.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Gently flip and toss the tofu until it is slightly browned and crispy, scraping the bottom of the pan with a spatula so the tofu doesn’t break apart.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Cooked, tofu is easy to digest, full of fiber, and a non-mucous-forming way to add a rich creamy texture to recipes.

“Linda Page's Healthy Healing: A Guide To Self-Healing For Everyone” by Linda Page
from Linda Page’s Healthy Healing: A Guide To Self-Healing For Everyone
by Linda Page
Healthy Healing Publications, 2004

Using about 1 tablespoon cooking oil, pan-fry the tofu until golden brown and pleasingly caramelized on the outside.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

Gradually add half of soy mixture and cook until tofu is crispy and sauce is caramelized.

“The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)” by Jessica Greene, Ted Hafer
from The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)
by Jessica Greene, Ted Hafer
Chicago Review Press, Incorporated, 2006

You can steam the tofu/chicken separately to the vegetables, or alternatively place a small frying pan over medium heat and add a little oil, if using, then cook the protein until brown on each side (up to 2 minutes each side, though if using chicken ensure it is cooked through).

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
by Karen Fischer
Exisle Publishing PTY Limited, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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47 comments

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  • Leave me a comment if you want any more vegan “egg”-related recipes?
    Get my Tofu scramble recipe here���� https://www.theedgyveg.com/2020/03/10/vegan-scrambled-eggs/

  • I’m vegetarian and also originally from Trinidad. Since I love spicy food, I add olive oil, onions, garlic, fresh hot peppers, chives and a little turmeric for color. I then crumble the tofu and let it cook for about 15 min turning it every so often. I leave it a little longer so it has a little brown, slightly crunchy texture on some of the tofu.

  • I JUST made this and OH MY GOSH it’s amazing. I didn’t have the veggie bullion and I added my everything bagel seasoning. Also topped it with a little pico de guyo and black beans ��������. 10/10 recommend.

  • I tried it already.it taste great for breakfast and i make it a bread spread.yummy of course..thanks for sharing,im a friend watching here in Vietnam ����.

  • I hate eggs… but I really love this scramble. The sauce simmering makes such a huge difference!!!!! I did mine with all extra firm and it was delicious!!

  • Finally a seasoning recipe that doesn’t include kalanamak salt as ingredient! (which i can’t find anywhere). So today I tried scrambled tofu for the first time basically the same way I always did with eggs and it tasted just the same �� AWESOME

  • I tried it, this is the 100th recipe for this that I tried, this is not really good:( and I got my hopes up because you hyped it up so much…

  • Kala namak (black salt) is ������������������ heat-sensitive.. ������������������. Once heaten up, it loses that eggy taste remaing salty instead and you don’t want that, so much better is to add it as the last final ingredient.

  • I been looking up how to use my new kettle grill to cook chicken boobies and cow booty and this pops up……yuck wtf is wrong with people������������������

  • You talk too much on your video. Just get to the purpose of your video. A waste of my time. Thank God I didn’t see the whole thing.

  • Holy heck n bob! This was the BEST tofu scramble I’ve EVER made! I only had firm tofu but by not pressing it I think it gave a great texture!

  • Something i like about that scrambled egg,i can ignore the kala namak,and i don’t have that horrible eggtaste.that’s what i like about vegan scrambled egg

  • I made this a couple Sundays ago and it was fantastic. Here I am Easter Sunday making it again thank you I love the sauce I love everything about this

  • Wife had a rough night with our newborn so I decided to wake up early and make her a real breakfast. Typed in tofu scramble and saw this. Cooked it and holy crap, this is amazing. I’m not vegan, and I’m eating keto, but if I wasn’t I would’ve devoured the entire portion. This is amazing. Better than the crap they try to pass off at restaurants. 10/10

  • I was trying to find something different for breakfast and now it seems so weird to me that I use to eat cheesy eggs for breakfast all the time. like that does not appeal to me in the slightest now. id probably make this for lunch though

  • I just used your recipe this morning and it was sooooo good! It’s only the second version of tofu scramble I’ve tried but i definitely prefer this way more. Thanks!!!

  • The sauce is a brilliant idea. You could do a tex-mex, asian, savory etc. I’m gonna throw in a bit of vegan sausage the spices will meld perfectly. Yum! Thanks sooo much!!! ��

  • My version

    Fork up a block of extra firm tofu, and set the pan on high heat and use it to dry the tofu.
    Separately, mix 2 tablespoons flax meal, 6 tablespoons soymilk, 2 tablespoons nutritional yeast, few droplets of liquid aminos, pinch of turmeric, and a ton black salt. (soy has no flavor, so not gonna hesitate on the black salt)
    After the tofu is dry, turn off the heat, and mix that pseudo egg yolk mixture with the tofu separately.

    The idea is that not only since it is a liquid solution it will distribute the seasonings more homogeneously, but also the seasonings coincidentally have multiple heat sensitive components (gelled fiber from the flax meal, sulfur from the black salt, B12 from the nooch). As many like scrambled eggs a little runny anyway, this is great for maintaining the texture of scrambled eggs while making sure these components are not damaged from heat.

  • I wanted to make this today… but was confused between FIRM and MEDIUM tofu. All my tofu’s say either soft, firm, extra firm (could not find ‘medium’). Chef Google says Medium is aka Firm… so I am confused.

  • This was my 1st time making tofu scramble as a newer vegan. Made my non-vegan husband blind taste test this and his only reaction was “why’d you put so much garlic in the eggs?” I count that as a success! P.S. that wasn’t the recipe’s fault, I LOVE garlic. ��Only had firm tofu, excited to try the mix next time. Def subscribing!

  • Candice, I am arguably your biggest tofu scramble fan… but seriously people of the internet, if you haven’t made this recipe yet, make it this weekend and tag @edgyveg on Instagram when you share it so I’m not the only one!! ��It’s the BEST and I promise you won’t regret it ❤

  • Great recipe. I’m definitely going to make this tomorrow morning.
    at 4:47 I love how you put your hands to your mouth like you’re about to dig into some bbq ribs when you say “I like make sure all my ingredients are like fine” hahaha

  • I definitely have to try this sooner than later!! I’m happy with my tofu scramble recipe, but this one is simple enough for me to want to try. My biggest problem with most tofu scramble recipes I’ve come across is that they use too many fragrant spices and I like that yours doesn’t.

  • #askCandice, is there anyways you can come up with a “copy cat” recipe for Amy’s Tofu Scramble breakfast pocket? Omg!!! I looooove it so much! But I’d love to be able to make it myself!!

  • I added bell peppers to the tofu scramble and I absolutely loved it! Made it with roasted potatoes and it was so delicious! I need to make your other recipes now:)

  • This looks easy and yummy, I’ve been vegan since February of 2019 and am super happy that I can make a egg dish. JUST EGG is way too expensive and this dish looks easy and simple!!!

  • i really want to try tofu scramble, but i don’t like the taste of eggs and i feel like when i taste stuff that reminds me of animal products i don’t like it lol does it taste like eggs?

  • Love this idea of ready mix scramble seasoning! Thanks Rose! But I would definitely also add some black salt for that super eggy flavour!

  • I’ve been vegan for a month & Açai bowls, chia seed pudding, and avocado toast are all I eat for breakfast & I was getting kind of tired of it so thank you for this recipe

  • Tip: there is the stuff called black salt, which I guess is similar to Himalayan pink salt except it has more sulfur in it. Anyway, it smells like eggs. I know that sounds a little weird, but if you replace the salt in this recipe with black salt, it takes this recipe to a whole new level. Also, try putting cashew cream instead of plant milk in the recipe for super creamy scrambled tofu. Yum!

  • hi im shauntel as somebody who loves the taste of eggs i can tell you right now that tofu scramble is so amazing i tried it
    and itwas unbelievably good how it tasted just like real eggs
    i just crumbled up the tofu and added mustard, black salt black pepper and onion and garlic powder it was so goood i love it and im now going to make this when i make breakfast for myself and add two slices of vegan bacon mmm so good!

  • I just made this but used a little vegan melted butter because I only had vanilla almond milk. It was amazing! Way better than real eggs honestly.

  • Made this today! Tastes just like real eggs with the Nala Kamak salt. I added it at the end to ensure the flavours were very pronounced. So tasty! Question: When you blend the silken tofu, do you press the water out of it first or just blend it? I pressed out about half the liquid but was wondering if I should not have done that. Please let me know. Keep up the great recipes. Really love your cooking style!

  • Seriously Lauren, you are the absolute best! I just made this recipe added garlic powder, red chili flake and kala namak (black salt) and it was insanely good. I melted a slice of chao tomato herb cheese on it and put it on gluten free bread. It tasted identical to the egg scramble I used to make, actually it tastes so much better. This makes me so happy, I can’t even begin to tell you! I missed eggs so much going vegan. You are a true genius, a vegan Houdini.

  • Love the recipe!!! The only change I made was adding “Black Salt” in place of the Sea Salt�� which gives it an “egg taste” due to the black salt’s high sulfur content. ����

  • Rose, you should look into selling this as an official Cheap Lazy Vegan product! Can’t wait to try this…but most of my favorite spices are in there so it should be great!

  • Just made it and it’s delish!! Used to eat scrambled eggs and omelettes but I wasn’t obsessed so haven’t really had a craving since going vegan. Nevertheless, this is awesome in its own right!

  • Not sure what got me more hype in this video, the music, the tofu, or simply the fact that I’ve been vegan for a month and I have never felt better in my whole life.

  • I’m new to this vegan thing and I can’t wait to try this breakfast scramble out.. it looks so good!! But honestly I just came here to say that the song in this video was really doing it for me for some reason haha

  • Even when I wasn’t vegan I hated cheese. Hate the smell and taste. I have never used nutritional yeast because of that fact. Does that make the tofu scramble taste cheesy?

  • I had better results with this recipe by letting the onion and pepper cook in the oil a bit before adding the tofu, and substituting the cumin with 1/2 tsp turmeric.

  • I gave it to my mom who’s a meat eater without telling her what it was, and she thought she ate real eggs.
    I didn’t even do the whole recipe. Fried tofu with the mentioned amount of turmenic, nutritional yeast,salt and paprika will do the trick. Thank you so much for this.

  • Fantastic recipe, I made this for the first time yesterday and was really suprised how good it was, really satisfying texture and flavour! Thank you Lauren.

  • I’ve never used nutritional yeast before but I keep seeing it pop up in all of these recipes, what is it and how does it add flavor?

  • MY FIRST SCRAMBLE…I’ve got spinach, organic diced tomatoes, Nooch, turmeric, black pepper, Himalayan sea salt, garlic, onion powder(extra umami) and veggie stock, let you all know how it goes.

  • I definitely love this hack! This would save me so much time and not mess up the proportions each time I cook. Thank you so much for this. ����

  • Man health food has changed so much since the 90’s! I remember when healthy Mac and cheese was purple and crunchy. This looks amazing!