The Best Tofu Scramble

I love a tofu scramble. A plant-based twist on a classic breakfast, tofu scramble is hearty, flavorful, and satisfying. I recently found this recipe on Rainbow Plant Life. https://rainbowplantlife.com

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This recipe includes a seasoned sauce that is added to the scramble and for me — it's a game- changer. The sauce creates a depth of flavor that I haven't experienced when adding dry seasonings to the tofu and results in a creamy and delicious scramble.

Prep 15 min.

Cook time 10 min.

Total 25 min.

Drain the tofu and wrap it in a thin dish towel. Add something heavy on top, like a cookbook weighted by a cast iron skillet. Press for 15 minutes to release a lot of water.

Work on the eggy sauce next. Whisk the spices, kala namak, tahini, and nutritional yeast together. Slowly pour in the milk while continuously whisking, until you have a creamy golden sauce. Use your hands to crumble the tofu into chunks. Make sure they aren’t too big or too small… medium bite-sized chunks are just right.

Brown the tofu. Heat the oil in a skillet over medium-high heat. Once it’s hot, add the tofu and fry until the pieces are lightly golden. Pour in the eggy sauce and stir to coat. Keep frying until the scramble reaches the texture you want (less time = more saucy, more time = drier scramble).

Season and finish. Add a few shakes of kala namak to the scramble for enhanced eggy flavor.

▢1 14- or 16-ounce (400/454g) block of firm tofu*

▢1/4 teaspoon ground turmeric

▢½ teaspoon garlic powder

▢½ teaspoon onion powder

▢¼ teaspoon paprika

▢½ teaspoon chipotle chile flakes (crushed chipotle chilies)

▢½ teaspoon kala namak (AKA Indian black salt), plus more to finish**

▢Freshly cracked black pepper

▢1 generous tablespoon tahini

▢2 tablespoons nutritional yeast

▢½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)

▢1 tablespoon olive oil or cooking oil of choice

▢Sea salt or kosher salt to taste