Easy vegan tofu scramble. Start your day off right with this delicious & nutritious dish. Breakfast never tasted so good! ☀️
You are going to love this vegan version of scrambled eggs – all the flavor & texture – but without the unhealthy cholesterol. What a great way to start the day!
When I was a kid, once or twice a month, my mom would prepare a full Sunday morning breakfast for us. Often times, she would serve up a big batch of scrambled eggs accompanied by an assortment of toppings to add, like tomatoes, avocado, grated cheese, sliced olives, or mushrooms. It was the only way I enjoyed eating eggs, and I loved having the option to choose whatever I felt like adding. When I became vegan, I wanted to recreate those Sunday breakfasts and found the perfect way to do that by using tofu and a ‘secret’ key ingredient (keep reading!). If you haven’t tried this easy vegan tofu scramble recipe before, you will be in for a delicious surprise!
This easy vegan tofu scramble is quick & easy to prepare.
This is the perfect recipe to create a small, simple breakfast for one or two, or, an elaborate brunch for a bunch of people. By serving tofu scramble as the centerpiece of your breakfast menu, you can build on it by adding as many extras as you like!
If you’re unfamiliar with tofu or just learning to cook with it, here’s everything you need to know to get started!
What is tofu?
Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are then pressed and formed into blocks, much like traditional cheesemaking. The word “tofu”comes from the Japanese term for bean + curdled or fermented. Tofu or bean curd is often served as a plant-based meat or egg replacement in many recipes. Mild in flavor, tofu readily absorbs seasonings or flavors of any other ingredients it is cooked with. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, tofu is a staple in many Asian countries including Vietnam, Thailand, and Korea.
🥕 Did you know…?
as if he wasn’t already amazing enough – the brilliant polymath inventor, publisher, writer, postmaster, diplomat, and Founding Father – Benjamin Franklin, became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as “cheese from China”.
Is tofu good for you?
Yes! There is good reason why tofu is so popular with vegans and vegetarians. Not only is it perfect for preparing delicious dishes, it is also super nutritious! Low in calories, high in protein and iron, tofu contains all 9 essential amino acids, as well as calcium and magnesium.
Is it hard to cook with tofu?
It’s easy! Sometimes people are at first intimidated by tofu because they don’t know what to do with it or are worried they’ll prepare it incorrectly. Here’s a little tip: Tofu is very forgiving. You can add almost anything you want to it and it will turn out tasty! It’s hard to undercook or overcook. In fact, you don’t have to cook it all for some recipes. Tofu is very subtle in flavor and is perfectly suited for marinades and seasonings. It absorbs and takes on the flavors of whatever you prepare it with. Once you learn the basics about preparing tofu, it will quickly become one of your favorite ingredients to use.
How to choose which tofu to use?
Here’s how… One of the first things you should know is tofu comes in different firmnesses: Silken (for puddings, desserts, and sauces), soft (desserts, dips), medium & firm (scramble, eggless egg salad), and extra firm (braised tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this easy vegan tofu scramble recipe, you will want to use medium-firm.
How to cook with tofu
Step #1…Remove the water. Packaged tofu is in water. Before you use it, you will need to drain off all of the water and press any excess liquid out of the tofu. This will make the tofu absorb marinades and seasonings much better. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1″- 2″ thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).
Step # 2… You’re now ready to create any tofu recipe!
Cookware items you’ll need to prepare this easy vegan tofu scramble recipe:
Why cook with cast iron?
I always prepare tofu in a cast iron skillet. In fact, my favorite skillets are cast iron and there are several very good reasons for that. First and foremost, cast iron is chemical-free. Unlike non-stick cookware, I don’t have to worry about accidentally creating a toxic environment in my house if a pan overheats. I’ve heard too many heartbreaking stories about pet birds and small animals succumbing to poisonous fumes caused by teflon-coated or non-stick pans left unattended on stovetops. I’ve also seen what happens to coated non-stick cookware when the surface gets scratched or abraded. Teflon in my food? No thank you.
What I really love about cast iron cookware is how incredibly well it performs at conducting heat, maintaining even-heat distribution, and retaining heat after removed from the stove, which is great when you need to keep food warm but don’t want it to continue cooking. I’ve used cast iron on gas, electric, and glass cooktops with consistent success. Cooking with cast iron can add additional iron to your diet, which is a big plus for us vegans! It’s easy to clean and will last practically forever if you take care of it.
Here’s the proof…meet my 30 year old skillet.
My husband and I bought this cast iron skillet more than 30 years ago. It still gets used almost daily! We’ve bought many pricier pieces of cookware over the years and this is the only one that has withstood the test of time. When I think of all the magnificent meals and memories we have created using this magic pan, it makes me realize just how much I really do love cooking with cast iron. 💚
The secret to making this amazing vegan scramble is Himalayan Black Salt, AKA Kala Namak.
Himalayan Black salt (Kala Namak)is a kiln-fired rock salt mined in the Himalayan region. It imparts an “eggy” flavor in recipes, due to its natural sulfur content. Kala Namak is not actually black in color, instead it ranges from a mauve-grey to a muted pinkish hue. Don’t confuse it with Himalayan Pink salt, which is a pale pastel pink. I use Kala Namak in tofu scramble & my very popular eggless egg salad recipe.
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very vegan very good!🌱
Easy Vegan Tofu Scramble
- A medium size bowl
- A knife and fork
- Flat metal or wooden spatula
- A large skillet or frying pan
- Place the drained tofu in a bowl and break it up with a fork.
- Heat olive oil in a skillet over med-high heat.
- Add tofu to pan and turn with a flat spatula.
- In a measuring cup, combine water, Kala Namak, turmeric and cumin.
- Pour over tofu while cooking, lower heat to medium.
- Continue occasionally turning the tofu while liquid cooks.
- Once all the liquid is fully absorbed, the tofu is ready to serve.
My favorite add-ons for easy vegan tofu scramble
- Diced tomato
- Artichoke hearts
- Zucchini, spinach, mushrooms (fresh or sauteed)
- Vegan cheese
- Sliced olives
- Salsas & hot sauces