The Best Vegan Tofu Scramble | For New Vegans
Trial and Error: Perfecting Vegan Tofu Scramble
Listen, nailing tofu scramble was one of the first things I had to do as a vegan!
I was a huge scrambled egg-eater and omelet maker, and the thought of tofu scrambled sounded like a stretch. I literally thought I’d be trembling trying to get the fork to my mouth.
Even after I found a few tofu scramble recipes, they were only good but not great. Then I discovered how to make the yummiest batch that even tastes great when reheated.
I have perfected this easy vegan tofu scramble recipe for newbies like me and to get even egg lovers to love this. My daughter (who’s barely 2 years old at the time of this posting) absolutely loves them.
The Secret To A Great Scramble
- Freeze your tofu and let it thaw in the fridge—it completely changes the consistency. Doing this creates a spongier, more flavor-absorbing tofu and draws the water out. Once it’s thawed, you can hand squeeze out any leftover water, but believe me, there won’t be much. This is also a great method for tofu nuggets, fillets, or other recipes where you want the tofu to have a meatier texture. [Don’t do this with Trader Joe’s Protein Extra Firm tofu, unless you like a harder scramble texture.]
- Indian Kala Namak Black Salt—This seasoning is a game changer! Rainbow Plant Life introduced me to Kala Namak seasoning for a delicious tofu scramble. It is ‘kiln-fired’ rock salt with a sulfurous, pleasantly pungent, eggy smell and taste. It also happens to be high in antioxidants, with heart, gut and digestive benefits.
Coconut Milk—You need a little moisture so that you don’t overcook or have too dry of a scramble. Other milk alternatives work, but I recommend coconut because that little bit of creamy sweetness counteracts the saltiness to create a really good balance of flavors.
Vegan Tofu Scramble INGREDIENTS:
1/4 tsp Turmeric
1/4 tsp Paprika
1/4 tsp garlic
1/4 nutritional yeast
Sprinkle of Kala Namak
Pinch of pepper and pink salt to taste
1/2 package of firm tofu
1/2 chopped or julienned onions
1 cup of chopped or julienned bell peppers
1-2 Tbsp coconut milk
Note: Depending on how much you’re making, you can replace all of the 1/4 tsp measurements with a 1/2 tsp to increase the flavor. After its seasoned and mixed, TASTE, that is when you can add more garlic, salt, etc.
How To Make Vegan Tofu Scramble
This version is veggie-rich and savory; feel free to adjust to your preference. Sometimes, I use all or just one of the vegetables mentioned below—the seasoning is the most important part.
- Heat EVOO in a skillet on medium heat.
- Add chopped onions and bell peppers to the skillet and let them cook until the onions get slightly translucent.
- Then, crumble your tofu into the skillet. You want chunks but not big, distinctive square pieces. It will crumble more as you mix, too.
- Sprinkle with turmeric, paprika, garlic, Kala Namak (a sprinkle to start), nutritional yeast, pink salt, and black pepper, and mix until everything is nicely coated (you’re on the right track if it has that classically yellow-egg look).
- Lower the heat, add about 1/2 tsp of coconut milk, stir the mixture around (sort of smashing/chopping with the spatula as you mix).
- Serve it warm, and save any extra in an airtight container in the fridge. It reheats really well in the microwave.
I’m not a big measurer; I typically season, taste, and then adjust as I go. Feel free to do the same!
A Few Extras That Are Not Necessary, But Appreciated
I always include onion or shallots in my vegan tofu scramble – even if it’s the only vegetable used. That’s because onion and eggs are such a classic pairing that always makes it 10x better.
For additional nutrition, add a handful of kale or spinach to the skillet as it cooks.
For a tangy kick of spice, I’ll often add chopped jalapeños as well.
Chili oil, chili flakes, Sriracha, and Casa Mamita Roja Taco Sauce (Aldi) taste great drizzled on the vegan tofu scramble once it’s finished cooking.