Vegan Scrambled Tofu

This Vegan Scrambled Tofu is one of my favourite recipe.

It’s kind of crazy how much this tofu dish looks and tastes like scrambled eggs. Don’t get me wrong, I love eggs, but when I am trying to get more plant-based protein, this recipe hits the spot. Hot sauce of Sriracha is a must for me when I eat this scramble, but if you prefer yours milder, just skip the hot sauce and add a pinch more salt. This is great alone or served with home fries, on toast, or in a breakfast burrito.

How to Make Vegan Scrambled Tofu

Vegan tofu omelette is a very simple and quick to prepare dish. And most importantly, it contains tomatoes, greens, beans and healthy spices, which makes this dish as healthy and rich as possible. Perfect for breakfast or a quick lunch.

The Best Type of Tofu Scramble

To get the best results for this easy tofu scramble, you’re gonna need two kinds of tofu: extra-firm tofu and silken tofu.

Is Vegan Scrambled Tofu Gluten Free?

This Vegan Tofu Scramble is made with 5 healthy ingredients and 5 minutes of prep work. Be ready to serve this classic Breakfast staple up in just minutes. Gluten Free Oil- Free, Grain-Free.

I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long! Double the recipe for the whole family or to have breakfast for a couple of days.

How long does tofu scramble last in the fridge

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• Cut the tofu into 4 blocks. Use a paper towel to soak up some of the liquid from the tofu. Using your hands, squeeze the tofu through your fingers until it resembles the texture of scrambled eggs.
• Heat a medium skillet over medium-low heat and add 1 tablespoon extra-virgin olive oil, the onion, bell pepper, and jalapeños and cook until softened, 3 to 4 minutes. Add the tofu and season with 3/4 teaspoon kosher salt, the turmeric, paprika, and freshly ground black pepper to taste. Cook, stirring well so that the seasoning evenly coats the tofu, until the tofu is heated through, 3 to 4 minutes.
• Divide the scramble between two plates and serve topped with hot sauce or Sriracha, if desired.

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Notes

Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you’ve added the milk to the tofu, and cook for just a few minutes.

Omit oil if desired to make the tofu scramble oil free.

You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored .

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