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Tofu Scrambled Eggs

Tofu Scrambled Eggs Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu, drained and patted dry
  • 1 tbsp olive oil
  • ½ small onion, diced small
  • 1 clove garlic, minced
  • ¼ tsp ground turmeric
  • 2 tbsp nutritional yeast
  • ¼ tsp black salt (kala namak)
  • Salt and black pepper, to taste
  • 1 to 2 tbsp unsweetened plant milk (optional)

Method
 

  1. Heat the olive oil in a large skillet over medium heat until shimmering. Cook the onion for about 3 minutes until translucent, then add the garlic and cook 30 seconds more.
  2. Crumble the tofu directly into the pan, then sprinkle the turmeric, nutritional yeast, and black salt over the top. Stir to coat evenly.
  3. Cook the scramble for about 2 minutes undisturbed, then stir and cook another 3 to 5 minutes until heated through and slightly golden. Add a splash of plant milk if it looks dry. Season with salt and pepper at the end.
  4. Spoon the scramble onto toasted bread, garnish with chives if you like, and serve right away.

Notes

If you have the time, press the tofu for 5 to 10 minutes before starting to get an even fluffier texture. The black salt’s eggy aroma fades with heat, so sprinkle a tiny pinch on top right before eating for the fullest effect.