Eggy, fluffy scrambled tofu ‘eggs’, done in 7 minutes. This 7 Minute Vegan Scrambled Tofu is your staple vegan simple, healthy and delicious breakfast recipe.
Tofu can be flavoured to have a totally eggy-flavour. Plus, this 7 Minute Vegan Scrambled Tofu is full of protein, keeping you nice and full and powering you through your busy mornings. Mixing together the spices and throwing the tofu in the pan takes 2 minutes, cook for 5 and then you’re done! It’s perfect for an elevated everyday breakfast. Add a slice of healthy whole wheat toast with a touch of plant butter, ketchup, herbs, whatever you fancy!
Giving your 7 Minute Vegan Scrambled Tofu That Eggy Flavour
The key to getting the eggy flavour of any tofu scramble worth its salt is, well, salt. Kala Namak is an Indian volcanic rock salt with a distinct sulfurous taste. This Himalayan black salt is a secret ingredient in vegan cuisine because of this eggy taste and smell. It’s ideal for making the perfect for tofu scramble, plant-based quiche, or eggy spaetzle.
You can use Kala Namak black salt in any dish that requires the replacement of an egg taste. It’s not, however, a suitable replacement for dishes that use real egg as the binder. Black salt replaces egg in flavour only. If you need an egg replacement to hold ingredients together, in muffins, cookies etc, choose a plant-based binder such as banana, apple sauce, or ‘egg replacer’ made from ground flax.
Himalayan black salt, a little goes a long way! Just as dash is needed in your vegan tofu scramble to get that eggy flavour.
This 7 Minute Vegan Scrambled Tofu recipe is meant to be super quick to make. Avoid over-cooking your tofu scramble or it will dry out! If you’re making a big brunch, I suggest making your mixture and adding it to the tofu in a pan, and only turning the heat on about 5 minutes before your brunch is ready. This will ensure your quick and easy vegan tofu scramble will be hot and not dried out!
If you want to get fancy, serve your scramble topped with some fresh chopped herbs, or try it on toast. You can even fry up some leeks in a pan to add to your scrable, or top with a bit of vegan cheese. It’s also really delicious in a wrap, with a dash of vegan mayo on hot sauce! (pro tip, once your roll it into a tortilla, sear it on a pan for a few minutes. This will keep it sealed and the contents contained inside the wrap while you’re enjoying it, making for elegant eating!
Keep your vegan tofu scramble leftovers stored in a covered container in the fridge for up to 3 days. Reheat in the microwave or in a hot frying pan.
For a full on vegan brunch, accompany your tofu eggs with my fluffy Vegan Buttermilk Pancakes!
7 Minute Quick Vegan Scrambled Tofu
- 1/2 package of tofu
Vegan egg mixture
- 1 tbsp vegan butter
- 2 tbsp nutritional list
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp mustard
- 1/2 tsp garlic powder
- 1/4 tsp kala namak (black salt)
- 1/4 tsp onion powder
- 1/3 cup unsweetened oat milk (or plant milk of choice)
Vegan Tofu Scramble
- Add your nutritional yeast, turmeric, paprika, mustard, garlic powder, black salt and onion powder to a bowl. Then add the oat milk and whisk it into a sauce.
- Add your vegan butter (optional) to a frying pan and turn to medium heat.
- Crumble your tofu and place into frying pan.
- Add your sauce the tofu and mix it in so your tofu absorbs the sauce.
- Cook until lightly browned, approximately 5 minutes.
- Top with black pepper and chopped chives and serve with some toast. (optional)