Vegan Tofu Scramble Breakfast

A savory and fluffy vegan tofu scramble that mimics the texture of scrambled eggs, packed with flavor and nutrients.

Scale

400 g firm tofu, pressed
15 ml olive oil or neutral oil
80 g yellow onion, finely diced
6 g garlic, minced
2.5 g turmeric
1.25 g black salt (kala namak)
15 ml soy sauce or tamari
10 g nutritional yeast
1/4 tsp ground black pepper (to taste)
Optional mix-ins: 50 g chopped bell pepper, 30 g baby spinach, 100 g cherry tomatoes (halved), or 15 g sliced scallions
5–10 ml lemon juice or apple-cider vinegar
1/8–1/4 tsp additional salt, to taste

Cook Mode Prevent your screen from going dark

Press and crumble the tofu: Remove tofu from the package and drain. Press tofu for 10-20 minutes to remove excess water; crumble into bite-size curds.
Sauté the aromatics: Heat oil over medium heat in a skillet until shimmering. Add onion and sauté for 4-5 minutes until translucent.
Add garlic and spices: Stir in minced garlic and turmeric; cook for 30-45 seconds until fragrant.
Brown the tofu: Increase heat to medium-high. Add crumbled tofu and cook undisturbed for 2 minutes, then stir and cook for another 2-3 minutes until golden.
Season and combine: Reduce heat to medium. Stir in soy sauce, nutritional yeast, and black salt. Cook for 1-2 minutes, adjusting seasonings as needed.
Finish and serve: Remove from heat, stir in lemon juice or apple-cider vinegar, garnish and serve immediately.

For extra-crisp bits, follow air-fryer technique. Best served fresh but can be stored in the fridge for up to 4 days.