Fluffy Tofu Scramble
These fluffy tofu scramble are the perfect high protein addition to breakfast or any meal! Quick, easy and just a few ingredients to the fluffiest scramble!
Tofu scramble has been an absolute love of mine for the longest time. Though, if I had to say whether it gave me those big breakfast feels, I would tell you probably not. Often times, basic recipes can feel just like stir fried tofu with spices on it, which isn’t bad! But, I really want that scramble feel. I want that fluffiness, the slight runny feeling, and this tofu scramble definitely delivers. While, I love this for breakfast, I also love this combo for any meal of the day too where I may have used eggs previously. Perfect, quick and easy to prepare with just 10 simple ingredients.
The key to a fluffy tofu scramble
- Plant based fats. My secret weapon that helps to make this tofu extra flavorful and fluffy is the addition of a nut/seed butter. I personally love and use tahini most often and it does wonders for this scramble. You can also try cashew butter if you have that on hand or try blending some cashews with a little water to make a cashew cream.
- Plant milk. This adds volume and keeps your tofu hydrated. The fat that is added will also help to keep that hydration in.
How to make the perfect tofu scramble
- Drain the water from your package of tofu and set aside. There is no need to press your tofu for this recipe, which helps save a lot of time.
- Saute your onions and then taking your drained tofu, just crumble tofu into chunks in the pan with the onions.
- Add in your herbs, spices and soy sauce. This is where you start to build up the flavor of your tofu scramble.
- Mix in your tahini, garlic chili sauce and milk. Stir to make sure tofu is coated and then simmer and allow tofu to absorb the mixture fully.
How to serve your tofu scramble
- Breakfast Ideas: Enjoy your tofu scramble with some avocado toast and some sauteed vegetables OR stuff this tofu in a wrap with some beans for the ultimate breakfast burrito.
- Lunch Ideas: Stuff into a sandwich with some avocado OR enjoy this as your protein over top a salad.
- Dinner Ideas: Pair your tofu with some rice and a side of vegetables.
Frequently Asked Questions
- Do I need the nutritional yeast? If you are not a fan of nutritional yeast, you can easily leave it out without this ruining the integrity of the recipe.
- How do I get a really eggy flavor from my tofu scramble? You can opt to add in a pinch of “black salt”, which has a sulfur like taste to it, which helps to mimic the flavor of eggs.
- Is tofu healthy? There have been many peer reviewed research articles that show consumption of whole soy products to have either a neutral or added health benefit. You can take a look at some of the information available on soy here.
Need more tofu inspiration?
Fluffy Tofu Scramble
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Description
These fluffy tofu scramble are the perfect high protein addition to breakfast or any meal! Quick, easy and just a few ingredients to the fluffiest scramble!
Ingredients
- 1/2 small onion, diced
- 1 black firm or extra firm tofu, drained
- 2 tsp nutritional yeast
- 1 tsp dried oregano
- 1/2 tsp dry thyme
- 1/8 tsp turmeric
- 1 tbsp soy sauce (use coconut aminos or gluten free soy sauce as an alternative)
- 1 tsp garlic chili sauce or sriracha
- 1 heaping tbsp tahini
- 1/3 cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- Heat up a pan to medium heat. If using a normal pan, add a tsp of oil to prevent sticking or use a nonstick pan to do this oil free.
- Add in onion and saute until translucent.
- Crumble tofu with hands into the pan, leave some bigger chunks if desired.
- Add in soy sauce and all dry spices, herbs, and nutritional yeast and stir to combine.
- Allow everything to cook and become fragrant, about 1-2 minutes.
- Add in tahini, garlic chili sauce and milk.
- Bring eggs to a low simmer while continuously stirring.
- Allow tofu to cook and absorb liquid for about 3-5 minutes or until tofu looks fluffy. The tofu should have a slightly runny consistency like normal eggs tend to have when cooking.
- Remove from heat and serve tofu as desired.
Notes
- You can leave out the nutritional yeast if desired. Feel free to adjust to flavoring as desired.
- The garlic chili sauce and sriracha are not necessary, but I find they help to enhance some of the garlic flavor in these eggs and make them more flavorful.
- If you don’t have almond milk, you can swap for other plant based milks or even feel free to use water as an alternative.
- To make appropriately gluten free, make sure to swap out soy sauce for gluten free soy sauce or coconut aminos.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
I made this for dinner a few nights ago as part of breakfast-for-dinner and it was amazing. I added some extra red peppers for more vegetables. My non-vegan parents enjoyed it as well.
This was delicious. I tend to be underwhelmed with tofu scrambles, but this definitely one surprised me. My toddler, who’s allergic to eggs, gobbled this up; that’s a win-win in my book.
That is the best compliment for me to hear and so glad that your little one gobbled these up. 🙂
I made this recipe for my lunch today and it tasted so good! I loved it! I think the tahini really sets this tofu scramble apart from the others. I used soy milk and added in some black salt. Thanks for the recipe, Catherine! I can’t wait to share it with my husband.
Oh gosh! This is so thrilling to hear and so glad you enjoyed it so much. Really makes my day to hear! Hoping the hubby loves it too. 🙂