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Janelle Carss

The Best Tofu Scramble

4 from 3 votes
If you've recently become plant-based or ditched eggs, you need to know how to make the best Tofu Scramble! Perfectly soft, bouncy and eggy-tasting, it's maybe even better than the real thing. It's a savoury breakfast hero!
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Canadian
Ingredients Method Notes

Ingredients
  

  • 1 12- or 14-oz block of tofu (medium-firm, firm, or extra firm all work; Depends on your texture preferences of soft to more chewy)
Eggy Sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp chili flakes (optional)
  • ½ tsp black salt (kala namak), for eggy flavour and smell
  • ¼ tsp smoked paprika (regular paprika works, too)
  • ¼ tsp turmeric, for eggy colour
  • ¼ tsp black pepper
  • 2 tbsp nutritional yeast
  • ½ tbsp tahini, for creaminess
  • ½ tsp light miso paste, for umami savouriness
  • ½ cup soy milk (or other unsweetened plant milk)

Method
 

  1. Get a good quality medium non-stick frying pan warming up over medium-high heat. Crumble the block of tofu into small chunks with your hands into the pan (I personally don't use oil as there's quite a bit of moisture in the tofu to prevent sticking, but you can use a tsp or two of oil if your pan isn't non-stick). Let the tofu cook uncovered for 6 to 8 minutes, stirring and scraping the bottom occasionally, until it turns slightly golden in spots and some of the moisture has cooked off. If it's becoming a dark golden colour or sticking too much, reduce heat a little.
  2. Make the eggy sauce: While the tofu cooks, grab a small mixing bowl and whisk all spices, black salt, nutritional yeast, tahini, miso and milk together into a creamy, golden sauce. Ensure no lumps of miso paste or spices remain.
  3. Reduce the heat to low and pour the eggy sauce over the tofu, stirring together to combine, allowing the sauce the thicken slightly and absorb into the tofu a bit, about 1 or 2 minutes.
  4. Remove from the heat, and serve! Enjoy with buttered toast, vegan breakfast sausages, pancakes, or however you please!

Notes

Choosing your tofu: I switch up the firmness of tofu that I use on a regular basis depending on what I have available or what I'm feeling like. You can use any variety of firmness from medium-firm all the way to extra-firm. I would not recommend soft or silken tofu as it's far too watery and will basically be mush. The most 'eggy' texture is around the medium-firm or firm texture, but all kinds of tofu render amazing results! Note that the protein amounts will differ depending on the variety of tofu you use.
 
Meal prep-friendly: This tofu scramble recipe can easily be doubled (or tripled!) if you want several servings to enjoy throughout the week. I rarely ever make a single batch! 😉