Avocado toast: This tofu breakfast scramble pairs perfectly with your morning avocado toast or easy 4 ingredient guacamole.Tofu scramble is delicious and satisfying on its own or as part of a larger breakfast - here’s a few ideas: Million dollar tip: To make an extra rich and creamy scramble, stir in a teaspoon of plant-based butter right before removing the pan from the heat.The tofu will then naturally release from the pan. As well, once you’ve added the tofu to the hot pan, let it sit for a minute or two without stirring while the heat does its work removing the surface water. For easy clean up: Use a non-stick pan to avoid having tofu scramble stuck to the bottom of your pan.The goal is for it to be fluffy like scrambled egg texture. Turning the heat too high dries out the tofu and it becomes crispy (more like a tofu crumble). Don’t turn the heat too high: I recommend keeping the heat around medium to medium-high.Add milk for a fluffier texture: If you do use extra-firm tofu, adding a splash or two of plant-based milk will help create fluffiness.Silken is too soft to hold shape and extra firm or super firm is too dry/compressed to achieve that fluffy signature scrambled egg texture. What kind of tofu is best to use?: In my experience, medium-firm or firm tofu produces the best, fluffiest scrambled egg texture.Here’s a few extra tips to help you make the best tofu scramble:
#EGGY TOFU SCRAMBLE HOW TO#
Tofu is a magical, healthy, plant protein and once you know how to cook tofu, I'm sure you’ll be obsessed like we are. Top with remaining green onions and serve. Serve: Taste and adjust seasonings, if needed.Add the seasoning sauce: Stir in the eggy sauce and continue to cook, stirring, for 4-8 minutes.Cook the tofu over medium/medium-high heat, stirring occasionally, until it starts to take on some color. Add the sea salt and green onions to the hot skillet for about a minute before adding in the tofu pieces. Cook the tofu: Break the tofu into chunks while you heat the oil in a skillet.Make the sauce: Place the non-dairy milk and tofu scramble seasonings in a bowl and whisk until combined.Squeeze out the excess water (or press*) to let the towel absorb the water while you prepare the sauce and slice the onions. *You can place heavy skillet on top if using medium-firm tofu. Prepare the tofu: Wrap the tofu in a clean kitchen towel or a few paper towels.This vegan scrambled eggs recipe comes together in no time. Add veggies: Making scrambled tofu with veggies is a tasty way to get in your daily nutrients! I recommend sautéeing up some spinach, mushrooms or onions to add to your scramble.Cheesy scramble: Stir in your favorite vegan cheese such as shredded cheddar, mozzarella or havarti.Add some heat: Looking for a way to kick up your morning? Drizzle the tofu eggs with your favorite hot sauce like sriracha or cholula or sprinkle on some red pepper flakes.This will give you a different, yet delicious, flavor profile. Find kala namak salt at the grocery store, online or sub in smoked salt or regular sea salt. Black salt: Black salt is the secret to mimicking the “eggy” taste of eggs because of its sulfuric scent and flavor.for the tofu scramble seasoning: plain plant-based milk, garlic powder, turmeric (for color), nutritional yeast (for cheesy umami flavor), kala namak salt (aka black salt) for eggy flavor, and coarse ground black pepper.for the tofu scramble: medium-firm or firm tofu, olive oil, sea salt, green onions.But tofu doesn't taste like much on its own (kind of bland) so we add seasoning! This combination of spices makes tofu taste “eggy”. Tofu is obviously the star and provides the soft, fluffy scrambled egg texture.
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